Crunchy Oven-Roasted Maple Pecans

Homemade maple glazed pecans coated in a glossy maple syrup glaze, spread out on a baking sheet.

Crunchy Oven-Roasted Maple Pecans

These maple pecans are buttery, sweet, salty, and wonderfully crunchy, with a thin maple glaze that crisps up as they cool. Good luck stopping at one handful!

Prep Time 5

Cook Time 20

Cooling Time 30

Total Time 55

Servings Cups

Ingredients

3 cups raw pecan halves
⅓ cup pure maple syrup
1 tbsp unsalted butter melted
1 tbsp light brown sugar
1 tsp pure vanilla extract
½ tsp ground cinnamon
½ tsp kosher salt
⅛ tsp cayenne pepper optional, for a little warmth
flaky sea salt optional, for finishing

Instructions

Preheat your oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
Add the pecans, maple syrup, melted butter, brown sugar, vanilla, cinnamon, and kosher salt to a large mixing bowl. Add the cayenne, if using. Toss until the pecans are evenly coated.
Transfer the pecans to the prepared baking sheet, scraping any remaining maple mixture over top. Spread into a single, even layer.
Bake for 15–20 minutes, stirring halfway through, until the pecans smell toasted and the maple coating is bubbling, slightly darker, and tacky rather than watery. Watch closely toward the end to prevent burning.
Remove from the oven and immediately separate the pecans with a spatula or fork. Sprinkle with flaky sea salt, if desired. Let cool completely on the baking sheet for 20–30 minutes. They'll still be a little sticky while hot but will crisp up as they cool.
Break apart any remaining clusters and enjoy! Once completely cooled, store in an airtight container at room temperature for up to 1 week.

Notes

Use pure maple syrup. Skip the pancake syrup! The real stuff gives these pecans their rich maple flavour.

Start with raw pecans. No need to toast them first. They'll roast right along with the glaze.

Don't overcrowd the pan. Keep the pecans in a single layer so they roast evenly instead of steaming.

Watch the last few minutes. Maple syrup can burn quickly, so pull them out when the coating is bubbling and tacky, not watery.

Let them cool completely. They'll seem sticky straight from the oven, but that maple coating crisps up as it cools. Don't overbake trying to force the crunch!

Store airtight for up to 1 week. Keep them at room temperature in a cool, dry spot, and make sure they're fully cooled before sealing the container.

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