Fall (autumn) and winter is a popular time for pecans. In both sweet and savory dishes. I love them sprinkled over Roasted Butternut Squash, Baked Pears and most popularly for making Pecan Pie and also my Maple Sweet Potato Pie (picture below). How can I describe these maple glazed pecans? (Hold on, let me eat another one). They are extra nutty because they are toasted before glazing, a little sticky and just really good with a hint of a salty, maple sweetness.
Maple pecans best made in a pan
Made on the stovetop in a non-stick pan rather than the oven. Pecan halves are toasted and browned in a dry pan, coated in maple syrup and allowed to cool. So easy to make, they are delicious in salads, topping an ice cream sundae, cheesecake or pretty much any dessert really.
Raw or roasted pecans?
You can use already roasted pecans, just keep an eye on them in the pan so they don’t burn. I am of the firm belief that the quality of the ingredients make a dish even better. This statement could not be more fitting than when it comes to maple syrup. Good maple syrup should be not too sweet and taste wonderfully maple-y. It should also be 100% maple and not maple flavored syrup. I always buy the best I can find without spending almost $20 for a bottle. If you’ve tried How to Make Maple Glazed Pecans or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
You can use roasted pecans, just careful they don’t burn in the pan. Bourbon Pecan Pie
