Candied Pecans



Serving size

2 tablespoons
15 Minutes

This recipe can be multiplied and keeps well for a few weeks in a tightly sealed container.

Candied Pecans


1/2 cup, chopped Pecans
1/16 tsp. Salt
2 tsp.. Maple syrup


Place a sheet of wax paper on the kitchen counter.

Place the pecans in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the nuts closely and as they begin to brown reduce the heat to medium.

Add the salt. Cook for about one minute more until the pecans are browned.

Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pecans well.

Remove the pan form the heat and stir the pecans. Turn them out of the pan onto the wax paper to cool. Separate them from each other just after placing on the wax paper so that they won't stick together.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

These make great garnish for salads. You can use almost any nut or seed that you wish. The calories will be nearly the same. This works especially well with pumpkin seeds, for instance.

"God gives the nuts, but he does not crack them."

Franz Kafka, Writer