December 21, 2016 by Virginia James
Giving cookies away as small gifts is always a nice way of telling someone you appreciate them being in your life, but candied pecans can also get the job done 🙂 Not only is this a simple recipe which can effortlessly make big batches as once, but it can stay preserved for months if needed. you can make extra to set aside to garnish your pudding during the holidays. Top your apple pies or cobblers with this and thank me later! 🙂
Not only is the recipe below fool proof, but it can easily be doubled or tripled for bigger batches ( – which you’ll probably need! ).
Candied Maple Pecans
- 2 cups of halved pecans
- ¼ cup brown sugar
- 3 tbsp maple syrup
- 3 tbsp coconut oil (melted into a liquid – I used the microwave)
- 2 tsp cinnamon
- 2 pinches of cayenne pepper
- 1 pinch of salt
- Set your oven to 350 degrees F
- Mix the pecans with the maple syrup and coconut oil in a large mixing bowl
- Add the dry ingredients, and mix carefully to not break the pecans
- Lay out on a baking sheet
- Bake for 10 minutes, checking to make sure they don’t over roast
- Let cool and enjoy!
- *These will store up to several months (like any nut) in a plastic sealed bag or mason jar in your pantry. Be sure and seal tightly to avoid ants.
- *For Easy Cleanup: if you allow your pecans to cool on the tray you roasted them in, cleanup after they’ve cooled down can be a bit traumatic! First, make sure you get all the pecan chunks out, then if certain pieces of gooey sugary sweetness are being stubborn and not coming off your pan, try placing it in the oven for a minute or two at a very low temperature (I did 200 degrees F). Once everything has melted, carefully take it out of the oven and wipe down with a damp cloth.
Enjoy watching your loved ones chow down on these sweet pecans! (…don’t forget to make a small batch for yourself!)