This is not health food.
This is sweet and nutty indulgence.
Worth every single calorie. I swear! Okay, my hips don’t agree, but my taste buds sure do.
These sweet and crunchy pecans don’t last long in my household. We devour these by the handfuls like a couple of crazed animals. They are just that good.
I first made candied pecans for my maple bourbon & candied pecan ice cream. I’ve since upgraded these pecans with the addition of cinnamon, and they’re worthy of their own post.
I warn you, once you start, you won’t be able to stop…
Maple & Cinnamon Candied Pecans
- 100g pecan halves
- 1/2 tbsp unsalted butter
- 1/4 cup pure maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Preheat the oven to 375F and prepare a baking sheet by lining it with parchment paper.
In a medium saucepan, melt the butter. Stir in the maple syrup, cinnamon, vanilla, and salt. Bring to a simmer. Add the pecans and toss to coat. Cook the pecans, stirring frequently, until the syrup has thickened, about 2-3 minutes.
Transfer the pecans to the parchment paper-lined baking sheet. Spread into one layer. Bake until caramelized, about 8 minutes. Remove from oven; stir and let cool for 30 minutes to harden. Roughly chop the pecans into bite-sized pieces.
Tip: You can double the recipe, but I recommend making these in small batches. The one time I made a quadrupled batch (because I was too lazy to split up the batches), the pecans ended up boiling in the syrup and some of them were soft after baking. Unless you have a really large saucepan that will prevent the boiling (I liken it to browning beef cubes – don’t crowd the pan, otherwise the beef cubes will steam), stick to smaller batches. It will guarantee that the pecans turn out toasty and crunchy.