Maple-Glazed Pecans
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These Maple-Glazed Pecans are proof that sweet, salty, and crunchy snacks can still be healthy! We all know that potato chips are bad, and salty foods lead us to crave sweet foods. Now you can enjoy a delicious snack while watching a movie, a game, or your favorite TV show without all of the guilt…..
My original plan was to use these Maple-Glazed Pecans as a topping for Pumpkin Spice Pancakes, but then I remembered that I don’t like pumpkin spice anything. So I scratched the idea of pancakes but kept these babies as a yummy snack. I prefer the caramel like flavor of toasted pecans over walnuts, but walnuts are just as delicious and addictive!!
Did I mention how simple they are to prepare? Super, super easy!!
How to make Maple-Glazed Pecans:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
Toss the pecans, salt, cayenne, and maple syrup together in a large bowl until evenly coated…..
Spread the pecans out in a single layer on the baking sheet…..
Bake for 8 to 10 minutes, until slightly browned and aromatic…..
Let the pecans cool completely, then use a metal spatula to loosen them from the parchment paper…..
Store in an airtight container in the refrigerator for up to 2 weeks, as if they’d last that long. 😉
I wasn’t kidding, they are addictive!!
Notes:
- The cayenne is added for a flavor boost, but not to scorch your mouth…unless that is your goal, then add as much as you like.
- If you do not want to use cayenne, simply leave it out of substitute 1/2 teaspoon of cinnamon.
- For an even saltier/sweet combination, sprinkle course sea salt over the pecans as they are cooling.
More delicious snack recipes:
Cinnamon Sugar Pretzel Goldfish Crackers
Enjoy!!
Maple-Glazed Pecans
Ingredients
- 2 cups whole, raw pecans
- 8 Tablespoons pure maple syrup
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon cayenne pepper {or less}
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
- Toss the pecans, salt, cayenne, and maple syrup together in a large bowl until evenly coated.
- Spread the pecans out in a single layer on the baking sheet.
- Bake for 8 to 10 minutes, until slightly browned and aromatic.
- Let the pecans cool completely, then use a metal spatula to loosen them from the parchment paper.
- Store in an airtight container in the refrigerator for up to 2 weeks, as if they’d last that long.
Notes
- The cayenne is added for a flavor boost, but not to scorch your mouth...unless that is your goal, then add as much as you like.
- If you do not want to use cayenne, simply leave it out of substitute 1/2 teaspoon of cinnamon.
- For an even saltier/sweet combination, sprinkle course sea salt over the pecans as they are cooling.
