Fall-Spiced Maple Pecans
Buttery pecans roasted with pure maple syrup and warm fall spices for a crisp, lightly sweet finish. A light sprinkle of kosher salt brings out the toasted pecan flavor and balances the maple sweetness.
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.
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