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Candied Pecans

This recipe for homemade Candied Pecans has a sweet maple cinnamon flavor that is perfect for the holidays. Make this sweet and crunchy treat in just 30 minutes or less using 5 simple ingredients! 

One of our favorite things to make during the holidays is a batch of sweet candied pecans. These nuts have such a great flavor on their own offering a natural warming flavor with a slight hint of caramel. They are even better when mixed with spices and the rich flavor of maple syrup!

For this recipe, you’ll mix pecans with maple syrup, salt, and cinnamon and saute them in a pan until the pecans are toasty and fragrant. Let them cool on a sheet pan for a perfectly crunchy candied pecan that is made without egg whites and without an oven!

You can eat them as a snack, or enjoy them as a dessert. They also make a great gift because they store well and freeze well. 

Another reason we love this recipe is that candied pecans are not just for a snack or dessert! You can add this sweet treat to add flavor to salads, pasta dishes, or even as a topping for oatmeal or pancakes.

White dish with maple cinnamon pecans.

Why You’ll Love This Recipe

  • The entire recipe is made up of just 5 simple ingredients you can find at any grocery store. 
  • They make a wonderful homemade gift for family, friends, or teachers for the holidays. 
  • You can customize the type of seasonings or add any you enjoy making them your own. 
  • This crunchy and sweet dessert takes just 30 minutes or less to make from start to finish. 

Ingredients You’ll Need

  • Pecan Halves – This crunchy nut has a natural caramel-like flavor that pairs well with warming flavors. 
  • Maple Syrup – Adds a rich maple flavor that compliments the pecans well. 
  • Vanilla Extract – Infuses the pecans with a light vanilla flavor. 
  • Salt – Helps to balance the sweetness in the maple syrup. 
  • Ground Cinnamon – Adds a warm comforting flavor to the candied pecans.
Ingredients needed to make candied pecans.

How To Make Homemade Candied Pecans

  1. Prepare the tools: Add a layer of parchment paper to a large sheet pan that’s big enough to keep all the pecans in a single layer. Set aside. 
  2. Caramelize the pecans: Add the pecans, maple syrup, vanilla, salt, and cinnamon to a large skillet and toss using a spatula to combine. Turn the heat to medium, then cook for 8-10 minutes making sure you are continuously stirring. They are ready when the maple syrup begins to thicken and caramelize and the pecans are toasted. 
  3. Cool and serve: Remove the caramelized pecans from the heat and transfer them to the parchment-lined baking sheet in a single layer. Allow them to cool completely before serving and storing.
Collage showing how to make candied pecans.

Recipe Tips

  1. Be sure to use parchment paper when lining the baking sheet as the heat of the pecans may melt the wax paper. Using no lining will cause the sugar to stick making it difficult to clean the baking sheet. 
  2. Choose pecans that are fresh and have no visible bruising or browning. Fresh pecans will be slightly tender on the inside and have a nutty flavor. 
  3. Choose a consistent medium heat for the skillet to ensure the sugars in the maple syrup don’t burn too quickly. 
  4. Make sure to cook the pecans long enough in the skillet; otherwise, the maple syrup won’t cook down and will be sticky and gooey instead of candied.

Flavor Variations

  • Spiced candied pecans are the perfect sweet and spicy treat for a little twist on candied pecans. Add a pinch of cayenne to the dry ingredients to give them a little spice. 
  • Using pumpkin pie spice adds even more warming flavor to the candied pecans making them a perfect treat for fall. Additionally, you can also use gingerbread spice to flavor the pecans. 
  • If you don’t enjoy pecans, try making this recipe with walnut halves or cashews. Or, use a mix of nuts for a variety of nutty flavors. 
White bowl filled with candied pecans.

How To Store Candied Pecans

Countertop Storing: Cooked and cooled candied pecans can be poured into a jar or sturdy sealed bag for up to 2 weeks. 

Fridge Storing: If you’d like to store your pecans in the fridge, add them to an airtight container or jar with as much air removed as possible and store them for up to 1 month. 

Freezing: If you’d like to store any leftover candied pecans, make sure they are completely cooled. Add them to a freezer-safe storage bag or vacuum sealed bag and remove as much air as possible. Store flat in the freezer for 2-3 months. Thaw on the countertop before serving.

Candied pecans in a serving dish.

Candied Pecans

4.7 from 3 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Cool Time: 10 minutes
Total Time: 25 minutes
Servings: 16 Servings

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  • 4 cups pecans - halved
  • ¾ cup pure maple syrup
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon


  • Line a large baking sheet with parchment paper. Set aside.
  • In a large skillet, combine the pecans, syrup, vanilla, salt, and cinnamon. Cook over medium heat for 8 to 10 minutes, stirring continuously, until the maple syrup begins to caramelize and the pecans are toasted.
    4 cups pecans
    ¾ cup pure maple syrup
    ½ teaspoon pure vanilla extract
    ¼ teaspoon kosher salt
    ¼ teaspoon ground cinnamon
  • Transfer the hot pecans to the prepared baking sheet and arrange in an even layer. Allow them to cool completely before serving.
  • See post for storage options.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¼ cup of pecans. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Make sure to cook the pecans long enough; otherwise, the maple syrup won’t cook down and will be sticky and gooey instead of candied.


Serving: 0.25cup | Calories: 212kcal | Carbohydrates: 14g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 38mg | Potassium: 136mg | Fiber: 2g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg
Recipe Rating