Everyone has had those moments when you crave something sweet, nutty, and salty. I know I sure did! So, on a whim, I decided to candy some of the pecans I had stored in the cabinet.
Less than ten minutes from start to finish with only three ingredients: perfection. Simply heat up the skillet, toast the nuts, add in the maple syrup and salt, spread on parchment paper to cool, and enjoy!
I do have one tip for this recipe:
Let the pecans, syrup, and salt cook a bit longer than you think they might need. The syrup should cook down until the pan is “dry” and the sugar itself is beginning to toast. However, if you pull the pecans off the heat a little early, all is not lost! The pecans might just be a little tacky and stick together rather than individually crystallized. It is the last few moments of browning on the “dry” pan that causes the sugar and salt to crystallize around the pecans.
These are so yummy they are going to be gone hours after you make them! It is hard to walk by the cooling candied pecans without popping a few into your mouth…
This is the perfect recipe to pull out when you need a quick snack, gift, or travel treat!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 2 cups whole pecans
- ½ cup pure maple syrup
- 1 Tbsp kosher salt
- In a medium sized skillet, toast the pecans over medium-low heat.
- While the pecans are heating up, measure out the maple syrup and salt and prepare a sheet of parchment paper for the pecans to cool off on.
- After 3-5 minutes, when the pecans begin to smell toasty and look a bit darker, pour in the maple syrup. The syrup will bubble up and cover the pecans.
- Continue cooking 1-2 minutes, stirring the pecans fairly often, until the syrup cooks down and coats the pecans.
- When the syrup has coated the pecans and begins to smell like it is browning, sprinkle the salt over the pecans and continue stirring an additional 1-2 minutes.
- The pecans will begin to look crystallized. Be careful not to let the candied pecans burn, but let the nuts toast as long as you like. The longer the pecans cook, the more toasted the nuts will taste.
- After the pecans are done cooking, remove from heat and spread on the parchment paper to cool.
- Cool completely and enjoy!
- Store in an airtight container.
**The serving size and nutritional information are general estimates based upon the ingredient amounts.