These Maple Roasted Pecans are so easy to make and ready in 10 minutes. Made with just 3 ingredients, these candied pecans are sweetened with maple syrup and completely oil-free. Perfect for snacking, topping salads, desserts, or giving as a homemade holiday gift.
If you’ve never roasted nuts, especially pecans, there’s no time like the present. Why? Two reasons: the smell and the taste. The aroma alone is to die for and will fill your home with the essence of an old-time nut shop from days gone by. But, the flavor? PLEASE!
This simple recipe comes in handy for the November, December, and January holidays. It’s great for your party platter. All you need is some maple syrup, a little pumpkin pie spice, and a pinch of salt to create this wonderful masterpiece.
So easy! So delicious! Totally vegan, oil-free, and refined sugar-free! Oh, and you really should try making homemade Pecan Butter. Alright, let’s roast!
Why You Will Love These Maple Roasted Pecans
- you only need 3 ingredients
- they’re oil-free
- perfect for a quick snack
- toasted pecans are perfect for topping salads and desserts
- make a great holiday gift for family and friends
- these pecans only take 10 minutes
What You Will Need
Table of Contents
How To Roast Pecans With Maple Syrup
- Toss the pecans in a mixing bowl with the maple syrup and pumpkin pie spice. Use a wooden spoon or spatula and mix until all the pecans are covered.
- Spread the pecans out on a baking sheet lined with parchment paper. Then, bake for 10 minutes at 400˚F.
- Remove from the oven, sprinkle with a pinch of salt (optional), and let cool for 10 minutes.
That’s it! Once they cool you get a delicious, crunchy, nutty, sweet batch of goodness.
How To Use Maple Roasted Pecans
Yes, these bad boys are great by the handful. But, try adding them to these other amazing recipes!
- Vegan Apple Crisp: top this crisp with my vegan whipped cream and a few extra pecans.
- Pancakes & Waffles: top a stack of pancakes or waffles for added texture and flavor.
- Roasted Veggies & Brussels Sprouts: a great addition to roasted veggies.
- Apple Walnut Salad: replace the walnuts in this salad with the pecans.
- Vegan Cranberry Sauce: add them to this delicious holiday side.
- Banana Bread: chop up the pecans and toss a handful in before baking.
Tips & Suggestions
- Dry Roasting Pecans: If you don’t have much of a sweet tooth, simply toss them into the oven and roast for 5 minutes. Plain roasted nuts are delicious and smell amazing.
- Watch Carefully: Nuts can brown or burn very easily. So, stay close and watch them.
How do I store roasted pecans?
Place them in an airtight container and keep them in the fridge up to a month or freeze them for up to 6 months.
Can I toast pecans on the stove?
Yes, and it’s great when you want to make a smaller batch. Simply heat a nonstick skillet over medium heat. Toss in 1 cup of raw pecans, 1 tablespoon of maple syrup, and ¼ teaspoon of pumpkin pie spice. Mix everything together and cook for 3-4 minutes until the maple syrup has caramelized. Remove the pan from the heat, sprinkle with a pinch of salt, and let cool.
If you make this recipe I want to know. So, please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!Print
- Preheat oven to 400˚F.
- Toss the pecans, maple syrup, and pumpkin spice into a large mixing bowl. Mix everything together until the pecans are well coated.
- Spread the pecans on a baking sheet lined with parchment paper and bake for 10 minutes.
- Remove from the oven and let cool for 10 minutes.
- Enjoy on top of a salad, your favorite snack, or simply as a snack. Store in an airtight container.
Pecans are considered a whole food and can be very healthy. But, keep in mind, they are fat-bombs and should be enjoyed sparingly as the occasional treat.
Store in an airtight container for up to a month in the fridge or in the freezer for up to 6 months.
To cook on the stove heat a nonstick skillet over medium heat. Add 1 cup of raw pecans, 1 tablespoon of maple syrup, and ¼ tsp. of pumpkin pie spice to the pan. Stir all the ingredients together and cook for 3-4 minutes or until the syrup has caramelized. Remove from the heat and let cool for 10 minutes.
Serve on top of salads, desserts, or enjoy as a quick snack.
- Serving Size: ¼ cup
- Calories: 184
- Sugar: 4 g
- Sodium: 0.6 mg
- Fat: 17.8 g
- Trans Fat:
- Carbohydrates: 6.8 g
- Fiber: 2.4 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: roasted pecans, toasted pecans, candied pecans, sweet roasted pecans