Looking for a quick and easy homemade snack or salad topper? Our maple roasted pecans recipe takes just 20 minutes from start to finish. Make this simple recipe in the oven with five simple ingredients, one baking sheet, and you have sweet and salty candied pecans that taste way better than anything you can buy at the grocery store.
I make a batch of these pecans anytime that I need a healthy snack or a sweet and salty addition to a cheese board. They are also beautiful packaged up as a gift for the holidays. Maple roasted pecans make a crunchy and delicious addition to our Shaved Brussels Sprout Slaw with apples and cranberries or our Apple and Cranberry Salad with Feta.
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Why You'll love this recipe
- Quick and Easy: Just 5 minutes of prep and 15 minutes in the oven. No fancy techniques or special equipment needed.
- Naturally Sweetened: Real maple syrup creates that sweet and salty combo without refined sugars.
- Incredibly Versatile: Toss them in salads, add them to a cheeseboard, toss them in lunchboxes or dress them up for a thoughtful and homemade holiday gift.
- Easy to Make Ahead: Batch cook this maple roasted pecan recipe on the weekend and enjoy them all week long! These roasted pecans store beautifully for up to two weeks.
- Perfect for Gifting: Package these in a mason jar with a ribbon for a thoughtful homemade gift during the holidays.
Ingredient Notes
pecans - Use raw pecan halves for this recipe. Raw pecans toast up beautifully and soak up all of that sweet maple syrup.
olive oil - A coating of olive oil helps the pecans to roast evenly and get that perfectly crispy texture. You can also use melted coconut oil or canola oil.
maple syrup - This is where the magic happens! Use real, pure maple syrup for this recipe.
salt and pepper - Work together with the maple syrup to create the perfect sweet and salty snack!
See recipe card for exact quantities.
Instructions
- Step 1: Combine the pecans, olive oil, maple syrup, salt and pepper. Mix until the pecans are well coated with the syrup.
- Step 2: Arrange nuts on a quarter sheet pan. Bake at 350° for 10 minutes. Mix and bake for 5 more minutes.
- Step 3: Remove the pecans from the oven. Give them a quick mix with a spatula and spread them back out.
- Step 4: Allow the pecans to cool completely on the pan. Store pecans in an airtight container for up to 2 weeks.
Hint: Make a double batch - These disappear fast! Double the recipe and bake on a half sheet pan.
"perfect afternoon snack!"
These sweet and salty maple roasted pecans are perfect by the handful or delicious sprinkled over your favorite salad.
Substitutions
- pecans - Want to switch things up? Try roasting raw almonds, walnuts or cashews instead of pecans.
- olive oil - you can use melted butter, canola oil, melted coconut oil or any other neutral oil in place of the olive oil.
Variations
- Sweet and Spicy - add ¼ to ½ teaspoon of chili powder or chipotle chili powder with the other ingredients.
- Brown Butter Maple Pecans - brown 2 tablespoons of butter. Add this to the mixture of pecans, syrup and spices.
- Maple Cinnamon Pecans - add 1 teaspoon of ground cinnamon to the nut mixture for a warm, cozy version of maple pecans.
- Savory Herb Pecans - Add in one tablespoon of dried savory spices. I recommend a combo of thyme and rosemary. Create a savory version that is perfect for snacking or serving over a salad.
My favorite Shaved Brussels Sprouts Salad recipe is top with these sweet and salty maple roasted pecans.
Storage and Make-Ahead Instructions
These maple roasted pecans are perfect for meal prep and planning ahead.
Room temperature storage - Store cooled pecans in an airtight container at room temperature for up to 2 weeks. A mason jar or glass container with a tight-fitting lid works perfectly.
Make-ahead for entertaining - Planning a party or holiday gathering? Make these up to two weeks in advance and store in an airtight container. they're the perfect last minute addition to salads and cheese boards.
Weekly meal prep - I love to make a batch each weekend to have on hand throughout the week. Elevate boring weekday salads from boring to special in seconds.
Top Tips
After making these pecans countless times, here are my best tips:
Don't Skip the Parchment Paper - The parchment paper prevents the nuts from sticking to the pan and also makes it easy to move the nuts to a bowl or storage container.
Use real maple syrup - You want to be sure to use pure maple syrup for this recipe. Not table syrup.
Spread them in a single layer - Overlapping pecans won't roast evenly and they will stick together. A single layer works best.
Let them cool completely - The syrup coating will seem a bit soft when the pecans firs come out of the oven. Cooling is when the magic happens and they get crispy.
Make a double batch - These will disappear fast! Double the recipe and use a larger baking sheet if you want extras.
Recipe FAQs
Yes! This recipes works well with raw almonds, walnuts, cashews, or any combination of nuts that you prefer. Just keep the total amount of nuts at 2 cups and follow the same instructions.
Yes! As written with the olive oil, this recipe is both vegan and gluten free.
Spread the pecans in a single layer on a baking sheet and give them a good mix with a spatula right when they are removed from the oven. Rearrange them into a single layer while they are still warm.
Yes! Cinnamon, nutmeg, ginger or even a pinch of cardamon or splash of vanilla all pair beautifully with the flavor of the maple syrup.
Related Recipes
Looking for delicious salad recipes to pair with the maple roasted pecans? Try these:
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Maple Roasted Pecans in the Oven (Easy Recipe!)
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 spatula
- 1 glass container for storage
Ingredients
- 2 cups pecans
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350° and line a half sheet pan with parchment paper.
- In a small mixing bowl, combine pecans, olive oil, maple syrup, and salt and pepper. Mix until the nuts are well coated. 2 cups pecans, 1 tablespoon olive oil, 2 tablespoons maple syrup, ½ teaspoon salt and ¼ teaspoon pepper
- Spread the coated pecans onto the prepared pan and drizzle over any remaining liquid.
- Bake at 350° for 15 minutes. Mix halfway through.
- Remove pecans from the oven and allow them to cool completely on the pan.
- Once cool, move roasted pecans to an airtight container for storage.
Video
Britt says
These are delicious and so easy to make! Great addition to our salads and I wasn’t sad to have a few left over just to munch on 🙂