Maple Candied Pecans

Yield: About 5 cups


  • 22 oz. (~5 cups) pecan halves
  • 2/3 cup maple syrup
  • 5 tbsp butter
  • 3/4 tsp salt
  • 3/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1 egg white


  1. Spread the pecans on a baking sheet and toast in a 350°F oven for 7-9 minutes, until fragrant.  Remove from the oven and let the pecans cool.
  2. In a mixing bowl, combine the toasted pecans with the maple syrup, butter, salt, cayenne, and pepper.  Add the egg white and toss well.
  3. Spread the pecans on two baking sheets lined with parchment paper.  Bake at 250°F for 40 minutes, until golden brown.  Loosen the pecans from the parchment paper and let cool on the baking sheets completely.
  4. Once cooled, if the pecans are still sticky then spread onto a new piece of parchment paper and bake for an additional 10-20 minutes.
  5. Store in an airtight container.
  6. Serve at room temperature.

Adapted from Food & Wine.