These lightly sweetened oven-roasted maple pecans are the perfect sweet and salty snack or topper for your salads and porridge! Compared to your typical candied pecan recipe, they contain way less sugar but just as much taste, making them a healthy alternative to candies or sweets. They are roasted perfectly and coated in sweet maple syrup with cinnamon and ginger.
This recipe could not be more straightforward: mix six ingredients and roast in the oven. It takes about three minutes to prep and 25 to 45 minutes to roast. I like to oven-bake them, but you could also experiment with an air fryer or BBQ in smaller batches.
Prep tips
Just remember that the heat must be evenly distributed to prevent burning. If your oven has the convection option, the roast function distributes the heat most evenly. I recommend stirring more frequently to avoid spots of heat if you have an older range.
Flavour bombs
Even with just a few ingredients, this recipe is a flavour explosion because maple can pecans alone are exquisite. I seasoned the pecans with ginger and cinnamon, but you can use any spices. A little cayenne would help bolster the flavour even more but would make it less versatile.
Parchment vs. Silicone mats
Parchment or a silicone mat is a must for this recipe, as the maple will caramelize in the oven and become very sticky. I use a silicone mat and highly recommend it for many cooking projects as a reusable friendly alternative to disposable foil and parchment paper. That said, compostable parchment is always good to have on hand for certain specific baking projects.
Silicone mats on the other hand are more durable than parchment paper. They are non-stick, so you don’t need additional oil or butter when baking. Silicone mats are heat resistant up to 480°F, so they can be used in the oven, microwave, and freezer. They are also easy to clean and can be wiped down with a damp cloth and hung to dry. The only down side is silicone mats don’t transmit heat as well as baking with parchment paper or cooking directly on the pan. That can be a benefit for preventing burning but can prevent certain foods from crisping up. In this recipe, silicone is perfect since nuts burn easily.
If you prefer parchment paper, then opt for compostable! It is made from renewable resources and is biodegradable, so it can be composted, reducing the amount of waste that goes into landfills. Compostable parchment paper is also free of chlorine and other chemicals, making it a healthier option for cooking.
Irresistible Oven-Roasted Candied Maple Pecans (Vegan, Gluten-Free)
Equipment
- 1 large baking tray
- 1 silicone baking mat (or parchment)
Ingredients
- 3 cups raw pecan halves
- 2/3 cup real maple syrup
- 1/4 cup coconut oil
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon sea salt
Instructions
- Melt coconut oil and preheat oven to 180°C (350°F).
- Mix all ingredients in a bowl to coat the pecans, then spread them onto a large baking sheet lined with a silicone mat or parchment paper.
- Bake for about 30 minutes, stirring every 10 minutes to ensure the maple syrup is evening distributed. Keep a very close eye towards the end to avoid burning. The recipe is finished when the maple syrup is caramelized and the pecans are a deep brown colour.
- Let cool and dry out completely, then transfer to an airtight container.
