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Candied Pecans

Servings 3 cups

Equipment

  • Jelly roll pan or cookie sheet
  • Parchment paper

Ingredients

  • ¼ cup maple syrup
  • 1 tablespoon unsalted cultured butter, melted
  • 1 tablespoon Morton's coarse kosher salt
  • 2 teaspoons vanilla extract OR
  • 1 tablespoon bourbon
  • ¼ teaspoon cayenne pepper (optional)
  • 3 cups raw pecan halves

Instructions

  • Preheat oven to 325° F.
  • Line jelly roll pan with parchment paper.
  • In medium bowl, combine maple syrup, melted butter, salt, vanilla or bourbon, cinnamon, and cayenne (if using).
  • Whisk until blended.
  • Add pecans and stir to coat.
  • Spread pecan mix on parchment paper in single layer.
  • Bake.
  • Stir after 10 minutes, and the every 5 minutes after that, until almost no maple syrup remains on parchment paper and nuts are deeply golden, approx. 23-26 minutes.
  • Remove pan from oven and stir one more time, spreading nuts in even layer across pan.
  • Let cool for approx. 10 minutes.
  • While nuts are still warm, separate any large lumps.
  • Let nuts cool completely on pan.

Notes

Candied pecans keep for up to 2 months in sealed bag at room temperature.
Adapted from Cookie and Kate's Naturally Sweetened Candied Pecans.