Sweet and maple-y with a touch of salt, these maple candied pecans will be ready to top your salad or dessert with less than five minutes work.
Since first posting this recipe I’ve continued to experiment and have revised it (in 2015). The current recipe has a heavier sugar coating than the pecans in the photo. I used to melt maple sugar in the pan and then add the nuts, but the sugar didn’t cover the nuts evenly that way. Now I start with maple syrup instead.
I used to dislike candying nuts in the oven since I would often wander off and burn them, but I’ve improved on that front and now have an oven method recipe on Fit and Fed that makes a larger quantity. This stove-top recipe has the advantage of being very quick and it makes just enough nuts for a dinner salad for a family.
It’s always important with nuts to avoid scorching so keep stirring them and don’t turn up the heat too high.
Demerara sugar has big, pretty crystals that give the nuts a satisfying crunch. Dark brown muscovado sugar has a complex flavor and also works well, giving the nuts a definite but not overly strong molasses flavor. I originally made the recipe with maple sugar: good stuff if you can find it.
- 2 Tbs. maple syrup
- 2 Tbsp. demerara sugar or other flavorful sugar such as muscovado or maple sugar
- 4 oz or about 1 cup of pecans
- ¼ tsp. salt, preferably flaked salt (if you have it)
- Put the maple syrup in medium pan (I used a non-stick pan).
- Add the nuts, cook over a medium flame for three minutes, stirring constantly with a wooden spoon.
- Add the sugar and salt and stir to combine.
- Spread the nuts out on a parchment covered baking pan to cool.