Bake or Break

Glazed Pecans

Sweet, crunchy Glazed Pecans make a great snack, homemade gift, or a dessert topping. - Bake or Break

My longstanding love of pecans is well documented here on BoB. From pies to cakes to cookies to cheesecakes, I’ve used them in just about every way you can imagine. This simple recipe is is a great way to make a batch of sweetly flavored pecans to use for snacking or as an ingredient.

I highly recommend that you use a good quality maple syrup. Honestly, I always thought I didn’t like maple syrup, but then realized that I’d just never had the good stuff. Unless you have a soft spot for it, I’d say pass over the maple-flavored syrup and look for real maple syrup. It really does make a difference.

A jar of these sweet pecans is a fantastic gift. I love, love, love Weck jars for my own use as well as for gift packaging for homemade treats. They are a lovely way to store or gift these pecans.

Of course, these dressed-up pecans are also perfectly suited for a simple sweet snack or for using in recipes. If you should whip up a batch of these today, hold on to about a cup of them for something really delicious coming your way this week on BoB.

Visit the Recipe Index for more pecan recipes.

Glazed Pecans

Yield 2 cups
Prep Time 5 minutes
Cook Time 12 minutes

Sweet, crunchy Glazed Pecans make a great snack, homemade gift, or a dessert topping.

Sweet, crunchy Glazed Pecans make a great snack, homemade gift, or a dessert topping. - Bake or Break

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons packed light or dark brown sugar
  • 2 tablespoon maple syrup
  • 2 cups pecan halves
  • pinch salt (to taste)*

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
  2. Place the butter in a large skillet. Melt over medium heat.
  3. Add the brown sugar, maple syrup, and salt, and stir into the melted butter. Continue cooking, stirring constantly, until the mixture is bubbly.
  4. Add the pecans and continue cooking 3 or 4 minutes while stirring constantly.
  5. Transfer the pecans to the prepared pan. Spread evenly.
  6. Bake 6 to 8 minutes or until pecans are golden brown.
  7. Cool completely on the pan. Then, transfer to an airtight container to store.

Notes

*If you're using salted pecans, you may prefer to omit the salt. After placing the pecans in a container, store at room temperature for up to 2 weeks. Or, freeze for up to 3 months.

Share this:

    11 Comments on “Glazed Pecans”

  1. I’m not much on maple syrup except for the occasional French toast. Like you, I prefer the real deal. I always love getting the pecan pancakes @Cracker Barrel with a few extra little bottles of their “real maple syrup”. Your recipe would be a great holiday hostess gift!

  2. Jennifer,
    I’m like you, I never liked the fake maple syrup so I just thought I didn’t like maple syrup. I do now like real maple syrup. My hubby only likes the fake maple syrup – go figure.
    Annamaria

  3. I love pecans, too! I just bought a bag at trader joes for just this purpose – making glazed ones. I wanted to use maple syrup, too, so this is perfect. šŸ˜ƒ

  4. Ooooh these pecans look super tasty!!

  5. I would LOVE to fling these on top of a salad! Love love love.

  6. These look delicious, I’ve always wanted to make a pecan pie, these would look lovely as decoration on top!

  7. Sounds delicious–thanks for sharing the recipe.

  8. I am obsessed with glazed nuts… as inappropriate as that sounds.

  9. I make glazed pecans and walnuts around the holidays every year. People just love, love getting them as gifts in cute little jars. I also use them in a delicious appetizer – spread some fig spread or red pepper jelly on top of a good goat cheese and top with some crumbled glazed pecans or walnuts. D.E.L.I.C.I.O.U.S.!! šŸ™‚

    Thanks for sharing.

  10. I followed this recipe and added a little honey. I put it on top of waffles because I decided to do homemade chicken and waffles and it was soooo good.Ā 

Leave a Reply

Your email address will not be published. Required fields are marked *