Stovetop Candied Pecans with Maple Syrup
These Stovetop Candied Pecans with Maple Syrup are the ultimate sweet and salty snack, and they’re so simple to make! Naturally sweetened with maple syrup and made with vegan butter, this quick stovetop recipe is perfect for holiday gifts, snack prep, or adding a little sparkle to your salads.
Every holiday season, I find myself making batch after batch of candied pecans. The smell of maple syrup and cinnamon bubbling away on the stovetop fills the whole house with that warm, festive aroma that instantly feels like the holidays.
They’re the kind of treat that disappears as quickly as I make them. My kids love sneaking a handful, and I love adding them to salads for an elevated lunch or dinner side.
Spotlight on These Stovetop Candied Pecans with Maple Syrup
- Only 4 ingredients! It’s a simple ingredient list that you’ll appreciate! Just pecans, vegan butter, maple syrup, and salt. That’s it!
- No oven needed. This is a stovetop candied pecan recipe, which means no preheating and no waiting. Just stir, cook, and cool.
- Naturally sweetened. Instead of refined sugar, we’re using pure maple syrup for that glossy, golden coating with rich flavor.
- Perfect for topping. These candied pecans make any salad instantly fancy. I love them on my Ultimate Vegan Spring Salad, but they’re just as perfect for snacking or adding to trail mix.
- So addicting. Crunchy, sweet, buttery, and salty, this combo is seriously crave-worthy. Just a warning-it’s hard to stop eating them! LOL.
Frequently Asked Questions
Yes! Walnuts work well. Pecans just have the best buttery texture for this kind of recipe, in my opinion.
If you’re not vegan, yes but I love using vegan butter to keep it dairy-free and still delicious.
Make sure they’re spread out on parchment and cool completely before storing. If they do clump, you can gently break them apart once hardened.
They make a delicious snack on their own, or add them to fall salads, roasted veggie bowls, and even breakfast favorites like oatmeal, smoothie bowls, or dairy-free yogurt. For dessert, sprinkle them over a piece of pumpkin pie or vanilla pudding.
The Ingredients
Pecans: These naturally buttery nuts caramelize beautifully on the stovetop and transform into the most irresistible snack or salad topper.
Maple syrup: Pure maple syrup is the perfect natural sweetener, adding a rich depth of flavor without refined white or brown sugar.
Vegan butter: Vegan butter gives that classic, indulgent buttery flavor and glossy finish, all while keeping this recipe 100% dairy-free.
Salt: Just a pinch of salt ties all the flavors together and balances the sweetness, giving you that crave-worthy sweet-and-salty bite.
The Instructions
Step one: Heat vegan butter and maple syrup in a medium pan over medium heat until bubbly.
Step two: Add the pecans, sprinkle them with salt, and then mix to coat. Drop the heat to low and allow them to cook for 6 minutes. Stir every thirty seconds or so.
Step three: Remove the pan from the heat and carefully transfer the hot pecans onto a large plate lined with parchment paper. Spread them out flat and allow them to cool for at least 30 minutes.
Storage
I always recommend enjoying them the same day you make them.
If you would like to save leftovers, transfer the candied pecans to an airtight container and leave on the counter at room temperature for up to three days. It’s normal for the pecans to get softer by the day.
Tips + Modifications
Add a pinch of cinnamon for a cozy twist. Or, add a pinch of cayenne pepper for a sweet heat combo.
Stovetop Candied Pecans with Maple Syrup
Equipment
- 1 medium sized pan
- 1 large plate lined with parchment paper
Ingredients
- 1 cup (heaping cup) of raw pecan halves
- 1 tablespoon vegan butter
- 3 tablespoons pure maple syrup
- ¼ teaspoon salt
Instructions
- Heat vegan butter and maple syrup in a medium pan over medium heat until bubbly.
- Add the pecans, sprinkle them with salt, and then mix to coat. Drop the heat to low and allow them to cook for 6 minutes. Stir every thirty seconds or so.
- Remove the pan from the heat and carefully transfer the hot pecans onto a parchment paper lined plate. Spread them out flat and allow them to cool for at least 30 minutes.
