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If you are craving an easy snack, these sweet and salty maple candied pecans are perfect. They really hit the spot…especially when you pretty much eat the same few snacks all the time—for us that’s plain nuts, rice cakes, fruit, apples with peanut butter, fruit bars, etc. Those are nice, but shit just gets boring after a while. Am I right?
Bake Time “Experiment”
I baked one tray a little longer than the other. I put “experiment” in quotations because this was primarily an accident, but it did allow me to compare how they came out with different bake times. One tray (left in the below image) I cooked for 40 minutes, shaking/turning about halfway through and those came out a bit lighter than the other tray that I left in for 45 minutes. My fiance and I agreed that the ones that came out a bit lighter, baked for 40 minutes were preferable to us. I feel like the flavors were more present.
lighter ones on left, darker on right 
lighter pecans – 40 min bake
Can You Use a Different Oil?
You totally can use a different oil on these, though I recommend something neutral or complimentary such as sunflower, peanut, or grapeseed oil. Grapeseed oil has a neutral taste and a high smoke point (good for baking) so when I don’t use coconut oil for baking, I typically use that.
Enjoy and drop me a comment if you try this recipe or have questions!
(For fun, here are some picks of our dog Xena posing with the pecan jars. (We often give her plain nuts as a treat.))
Maple Candied Pecans
These maple candied pecans make delicious, healthy snack or a great topping on deserts, salads, or savory dishes.
Ingredients
- 4 cups pecans
- 4 tsp coconut oil, melted
- 1 tsp salt
- 4 tbsp maple syrup
Instructions
- Preheat oven to 300 degrees F. Line two baking sheets with unbleached parchment paper.
- Mix all of the pecans, melted coconut oil, salt, and maple syrup together in a large mixing bowl.
- Lay out your nuts on two baking sheets. For this amount, this gives them plenty of room to breath and allows them to move around nicely when you shake the pans.
- Bake the nuts for 40 minutes (45 for darker nuts), shaking the baking sheets or turning the nuts with a spatula once or twice.
- Allow 10 minutes or so (if you can wait) for them to cool. Allow to cool fully before storing. I used pint mason jars to store mine (filled 2 jars). Enjoy!
Notes
Ingredient links:
