The best candied pecans are also naturally sweetened! For this recipe, you’ll simply toss raw pecan halves in maple syrup and bake—it’s easy! Recipe yields 3 cups candied pecans.
Recipe minimally adapted from my cookbook, Love Real Food.
*Salt note: I like how the large flakes of kosher salt make some bites a little saltier than others, but kosher salt’s weight varies considerably by brand. I used Diamond Crystal salt brand. If you’re using Morton kosher salt, use 1 teaspoon. If you’re using fine sea salt or regular table salt, use 3/4 teaspoon.
Make it dairy free/vegan: Substitute extra-virgin olive oil for the butter.
Change it up: See flavoring options provided within recipe. You can substitute other nuts for the pecans (it’s hard to beat pecans, though). You can also use honey in place of the maple syrup, but I really prefer the flavor of the maple syrup version. If you use honey, your nuts will probably need longer in the oven, about 30 minutes. Be sure to stir every 5 minutes as directed.
Recipe from Cookie and Kate: https://cookieandkate.com/naturally-sweetened-candied-pecans-recipe/