These Easy Stovetop Maple Pecans are quick, a little sweet and a lot of yum.
Maple Pecans are perfect for:
- A snack to set out around the holidays at gatherings
- Roasted Beet Salads
- Topping off your Baked Jewel Yams
- Garnish for Carrot Curry Soup or Butternut Squash Bisque
- Serving with Creamy Silken Chocolate Vegan Pudding
Let’s Do This
Just 5 Ingredients:
- Maple Syrup (The real stuff, Grade A, which used to be called Grade B)
- Salt (fine)
- Raw, un-roasted, unsalted pecans or pecan halves
- Earth Balance
- Cayenne Pepper
First, set up some parchment paper on a cutting board, pan or countertop.
Next, melt the Earth Balance in a non-stick pan. Then add the pecans and toast them at medium heat, keeping them moving until they are fragrant and deepen in color, about 6 – 9 minutes.
Now, add the maple syrup, salt, and cayenne pepper, stirring for 1 -2 minutes. The syrup with bubble and caramelize.
Then transfer the pecans to the parchment paper and let cool a little. Ta-da. Super fast, super easy.
Please be careful, the pecans with be molten-lava-hot. Please do not burn your fingers or your mouth. I used a spatula to spread these tasty pecans onto the parchment paper.
Luckily, these pecans are quick and easy to make. If you and others eat them all before you use as you intended, you can just make more. They are easy to snack on when they are still warm, again please be careful not to burn your mouth.
Easy Stovetop Maple Pecans
Equipment
- non-stick pan
- parchment paper
Ingredients
- 2 cups raw pecans shelled, un-roasted, unsalted
- 1 – 2 tbsp Earth Balance
- 2 – 3 tbsp pure maple syrup I like the dark/amber robust kind now Grade A, formerly Grade B
- ½ tsp salt fine salt
- ¼ tsp cayenne pepper can use less or omit, but these aren't really spicy, it balances the flavor.
Instructions
- Line a space on the counter top, pan or cutting board with parchment paper
- Melt the Earth Balance in a non-stick pan over medium heat and add pecans.
- Toast at medium heat, stirring and tossing until pecans are fragrant and have deepened in color, about 6 – 9 minutes
- Add maple syrup, cayenne pepper and salt to the pecans, stir for 1 – 2 minutes. The syrup will bubble and caramelize.
- Transfer the maple pecans to parchment paper lined pan or cutting board. As they cool they will crisp up. Try not to burn your mouth on them while they are cooling.
Notes
Nutrition
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Did you make these maple pecans? How’d it go? What did you eat them with? Did you add anything like cinnamon or more maple syrup? Tell me about it in the comments.
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