A Little Maple, a Lot of Fall Flavor
Pecans already have a rich, buttery flavor, and roasting brings it out even more. A light coating of pure maple syrup, melted butter, and my homemade Fall Spice Blend gives them warm spice and just enough sweetness. They bake up toasted and crisp, with a thin maple glaze that lets the pecans remain the star.
These are a simple way to put that jar of fall spices to work beyond baking. A few minutes of mixing, a short roast, and you have a snack that tastes like fall.
A Light Sprinkle of Salt
There’s kosher salt mixed into the coating, but I also give the pecans a light sprinkle after spreading them on the baking sheet. That little bit on the surface balances the maple sweetness and brings out their toasted flavor.
Spread them in a single layer before salting so the sprinkle reaches the pecans evenly.
Let Them Cool for the Crunch
Parchment paper keeps the maple coating from sticking to the baking sheet and makes cleanup easy. Stir the pecans halfway through roasting, and watch them closely toward the end. You’re looking for toasted pecans with a coating that no longer looks wet.
They won’t have their finished texture straight from the oven. Separate any that are stuck together, then let them cool completely on the tray. The coating firms as it cools, giving them that crisp finish.
More Than a Snack
These pecans are easy to eat by the handful, but they also add crunch to a fall salad with apples or pears. Try them over oatmeal, scattered onto roasted sweet potatoes, or roughly chopped over vanilla ice cream.
For a simple gift, let them cool completely and pack them in a small jar with a tight-fitting lid.
Keeping Them Crisp
Store the cooled pecans in an airtight container in a cool, dry place for up to a week. Packing them while they’re still warm can trap moisture and soften the coating, so give them time to cool before putting them away.
Fall-Spiced Maple Pecans
Ingredients
- 2 cups raw pecan halves
- 2 tablespoons pure maple syrup
- 1 tablespoon butter melted
- 1 teaspoon Fall Spice Blend
- ¼ teaspoon Diamond Crystal kosher salt plus additional for a light sprinkle
Instructions
- Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, stir together the maple syrup, melted butter, Fall Spice Blend, and ¼ teaspoon salt. Add the pecans and toss until evenly coated.
- Spread the pecans in a single layer on the prepared baking sheet. Sprinkle lightly with additional kosher salt.
- Roast for 15–20 minutes, stirring halfway through, until fragrant and toasted and the coating no longer looks wet. Watch closely during the final few minutes to prevent burning.
- Separate any pecans that are stuck together and let cool completely on the baking sheet, about 20 minutes. The coating will firm up as they cool.
Notes
- Allow the pecans to cool completely before judging their crispness or transferring them to a container.