This quick and easy 3-ingredient roasted maple pecans recipe will become your favourite go-to snack whether you are on the move, before a workout or… just like that! They also add a beautiful finish and extra flavor to your salad. We Canadians love our maple syrup and I am definitely no exception! I love to use maple syrup in a lot of my dishes as a cane sugar substitute because it’s such a natural and tasty sweetener. Roasted maple syrup pecans became my obsession lately.
3-INGREDIENT ROASTED MAPLE PECANS NOTES
Sea Salt Flakes: If you do not have sea salt flakes and use regular salt, I suggest to use 1/2 teaspoon. I prefer to sprinkle them halfway when I take out the sheet pan because they will stick better. Sprinkling the flakes once the pecans are done roasting is rather wasteful. As the maple syrup dry out, you will find your flakes at the bottom of the pan.
Maple syrup: You can use an additional one or two tablespoons of maple syrup if you like your pecans to be on the sweeter side.
Variations: I like these candied pecans with only maple syrup and sea salt because I use often use them as a salad topper. However, the recipe is versatile and I like to add some spices or orange zest for a bit of variation. Here is how I change it up:
- With other spices: Add 2 tsp of ground cinnamon or a pinch of cardamom to the maple syrup. Mix before adding the maple syrup in the mixing bowl. Proceed with the following steps in the instructions.
- With orange zest: For a Holiday feel, orange zest gives roasted pecans such a distinctive taste! Just add the zest of an orange to the maple syrup, mix and add the mixture to the pecans. Proceed with the following steps in the instructions but omit the sea salt flakes.
Storage: The maple pecans can be stored in an airtight container or sealed bag at room temperature up to a month.
Equipment
- Sheet pan
- Mixing bowl
Ingredients
- 3 cups pecan halves
- ⅓ cups maple syrup
- 2 tsp sea salt flakes
Instructions
- Preheat oven to 325F.
- In a mixing bowl, add pecan halves and maple syrup. Toss well until all the pecans are coated with maple syrup.
- On a sheet pan lined with parchment paper, spread pecan mixture evenly in a single layer. Roast in oven for a total of 18 minutes.
- At the 9 minute mark, take out the sheet pan and toss the pecans around rapidly before they become too sticky. Sprinkle with sea salt flakes.
- Put back in the oven for another 9 minutes.
- Let the pecans cool, about 30 minutes before storing them in an hermetic sealed container or bag.
