These pecans are super delicious and fabulous as a snack or cocktail nibble, on salads, or desserts … and they make a wonderful gift too!
Even though the temps here in North Carolina have been soaring into the mid-90’s, I feel like I’ve stepped over the edge. Into fall. How about you?
I love that nights are getting cooler, making morning walks and bike rides a delight, rather than a steamy chore. And while everything’s still quite green, hints of yellow and red can be observed here and there. Each tiny splash of color reminds me there’s a new season on the way.
Despite the fact that one of our local stores has had ceramic jack-o’-lanterns on display for over a month, I’m not quite ready for pumpkin. But maple and molasses sound wonderful, and are a perfect way to “step over the edge”.
I think you’ll love these Maple Molasses Glazed Pecans, and will find lots of ways to use them this fall. Besides being an addictively delicious snack, they’re also wonderful as a cocktail nibble, in salads and add a touch of crunchy gourmet, elegance to all kinds of desserts.
How about a great dessert idea?
Want an easy dessert idea that will wow everyone? Pick up some good vanilla ice cream, then whip up a batch of Microwave Caramel Sauce (the real deal). Sprinkle your delicious sundaes with a few Maple Molasses Glazed Pecans – I promise, everyone will be in heaven!
It took a few batches to get these pecans right. I was looking for a shiny, beautiful glaze and the first couple tries just didn’t make it. With a bit of testing and tweaking, I figured out a few little tricks to achieve the sheen I was looking for. I learned that the nuts need to be completely coated with the glaze before they go into the oven. Several little steps help me accomplish that. First, a short stint in the microwave (which thins out the syrup and molasses). A very thorough stir (one minute) after microwaving is also important. Lastly, having enough of the glaze makes a difference. After experimenting, I learned that 1/4 cup of maple syrup is the perfect amount.
The hands-on time (less than 5 minutes) and effort is pretty minimal with these delicious pecans, but no one needs to know that. Maple, molasses and a touch of cinnamon wrap around the nuts to give a warm, wonderful flavor you can’t quite put your finger on.
Need a little hostess, teacher or new-neighbor gift? Whip up a batch of these Maple Molasses Glazed Pecans, pack them up in a cellophane bag and add a pretty ribbon. They’ll want to know which little gourmet market you picked them up at.
So come on, step over the edge with me. You’ll be deliciously happy you did!
P.S. I love these pre-cut sheets of parchment paper. They save time, are super convenient and a package like this lasts forever (even for a crazy cook like me!).
LOTS OF PEOPLE ASK WHAT KIND OF COOKWARE, SMALL APPLIANCES, CUTLERY, ETC. I USE IN THE KITCHEN. HERE’S WHAT I USED TO MAKE THIS RECIPE.
- ¼ cup pure maple syrup
- 1 tablespoon molasses
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 cups pecans
- Preheat oven to 325˚F. Line a sheet pan with parchment paper (this will keep nuts from sticking to pan). Lay out a second piece of parchment paper on a work surface.
- Combine all ingredients except pecans in a medium microwave-safe bowl. Stir well.
- Add pecans, then place bowl in microwave and cook on high power for 1 minute. This will thin out the maple mixture to help it coat the pecans better. Stir continuously for 1 minute (no cheating, you want the syrup mixture to get in every little nook and cranny of the pecans), until pecans are thoroughly coated.
- Turn pecans out onto prepared sheet pan, making sure to scrape out all of the maple syrup mixture as well. Spread out pecans to a single layer on the pan.
- Place pan in oven and bake for 10 minutes. Remove from oven and stir well to redistribute nuts then spread out again to a single layer. Bake until deep golden brown, about 8-12 minutes more. Watch them carefully towards the end as nuts can quickly burn.
- Stir again after removing from oven then spread out on a fresh sheet of parchment paper.
- Allow to cool completely, then transfer to an airtight container for storage.
Dena says
December 22, 2018 at 5:25 pmI just made these and they are fantastic!
Morgen says
November 16, 2017 at 2:47 pmHi Chris, I sought out this recipe as a way to include more nuts in my diet for their nutritional value. As far as sweeteners go I know that maple, molasses and cinnamon are all on the healthy side if used in moderation. However, I was wondering if baking the nuts in the oven affected their national value at all? I know that cooking many foods can reduce or eliminate the nutritional benefits that would be gained from eating them raw. Would baking affect the health benefits of pecans or other nuts like almonds and walnuts?
Chris Scheuer says
November 16, 2017 at 2:55 pmHi Morgen, that’s a good question! Baking or roasting nuts has almost no effect on their nutritional value. So go ahead and enjoy!!! 🙂
Betty says
November 20, 2016 at 10:50 pmCan’t wait to try these! Hope I have enough left after nibbling to give away. 🙂
Ursula H says
November 13, 2016 at 7:51 pmChris, Is the glaze on these somewhat soft or hard like brittle? The reason I ask is that I ABSOLUTELY LOVE Stuckey’s Candy that was made and sold back in the 50’s thru the 70’s at the roadside stores mostly in the south. The company still sells some of their products on the internet but not the one I love. It was a pecan glaze that sort of looked like brittle but the glaze was clear and not completely solid. It could break like brittle or sometimes pull like a thick toffee. I don;t experiment much when I cook and I don;t make candy – so that is why I ask. I am thinking that perhaps your sauce {if made in a large quantity) would cover a single layer of pecans about almost to the top of them,
I appreciate your reply.
Chris Scheuer says
November 13, 2016 at 7:54 pmHi Ursula, I remember Stuckey’s but don’t think I ever had that candy. The glaze is fairly hard on these pecans so I’m not sure that would work for this candy.
Jane says
September 26, 2016 at 10:03 pmEveryone thinks about eating them quickly, but how can I store them? I live in the mountains. I can & freeze
most things. Can I freeze them in plastic bags or put them in a sealed jar on a shelf?. Can I keep them for months?
Even if I can’t I’ll make them for all to enjoy.
Thanks, Jane
Chris Scheuer says
September 27, 2016 at 8:40 pmHi Jane,
I haven’t tried to freeze these pecans but I think it should be fine. I would freeze them on a sheet pan, then when frozen slip them into a ziplock bag.
Laura | Tutti Dolci says
September 14, 2016 at 4:42 pmThese pecans look irresistible! That glaze sounds incredible, I know I’d be snacking on these pecans all day long!
Wendy says
September 13, 2016 at 9:41 amWith my tree nut allergy, I almost skipped this post, but I am glad I didn’t! The glaze sounds like it would be great on peanuts (which I CAN eat) too! Maple and molasses are wonderful flavors for dipping your toes at the edge of fall. Cinnamon too!
Liz says
September 10, 2016 at 4:37 pmI love, love candied pecans—and these flavors are perfect for autumn! I’d love a stash for holiday hostess gifts, too!!
Jenna says
September 10, 2016 at 8:12 amI try to keep brown sugar-butter pecans on hand for salads especially, Chris, and will have to try your version, the maple syrup sounds divine!
Sandra Garth says
September 9, 2016 at 6:17 pmYou found the perfect container for these! This is a beautiful and delicious gateway snack to fall season.
Renuka says
September 9, 2016 at 12:35 pmHi,
Can I use walnut as well
Chris Scheuer says
September 9, 2016 at 12:56 pmHi Renuka, I think walnuts should work fine, although I haven’t tried them. I would make sure to stir them really, really, well to make sure they get coated with the syrup mixture as walnuts have even more nooks and crannies than pecans! Let us know how they turn out.
cheri says
September 9, 2016 at 12:29 pmLove these Chris, these are the real deal. I have bought them pre-made before and they were like rocks. Pinned!
sue|theviewfromgreatisland says
September 9, 2016 at 12:24 pmOh Chris I want to sprinkle these guys over EVERYTHING — starting with my morning oatmeal 🙂
Tara Williams says
September 9, 2016 at 11:16 amIs it 2 cups of pecans for this recipe?
Chris Scheuer says
September 9, 2016 at 11:20 amHi Tara,
Yes, it is! Thanks so much for noticing that. I’ve corrected the recipe.
Angie@Angie's Recipes says
September 9, 2016 at 11:13 amThey look incredibly delicious and addictive too!
Chris Scheuer says
September 9, 2016 at 11:23 amThanks Angie, it’s extremely difficult to eat just a few of them!
Jennifer @ Seasons and Suppers says
September 9, 2016 at 9:59 amWhat a great idea! Love the molasses and the flavours are perfect for this time of year 🙂
Chris Scheuer says
September 9, 2016 at 10:56 amThanks Jennifer!
Monique says
September 9, 2016 at 9:21 amI have made with MS never w/ molasses must try:) They look lovely..standalone or in salads.
Chris Scheuer says
September 9, 2016 at 10:56 amI think you’ll love the combo Monique. You don’t really taste molasses, just a delicious flavor you can’t quite figure out 🙂
Tricia @ Saving room for dessert says
September 8, 2016 at 9:00 pmThese look wonderful Chris! Maple syrup and molasses – what a wonderful combination. I’m ready for fall, pumpkins, fleece jackets and cold mornings! Bring it 🙂
Chris Scheuer says
September 9, 2016 at 8:24 amThanks Tricia, yes, maple and molasses are a delicious fall combination of flavors! I’m trying not to think about fleece jackets and cold mornings yet but I’m really looking forward to leave these steamy temps behind,
Jo Anne T says
September 8, 2016 at 6:43 pmSounds yummy and appears doable without the microwave!
Chris Scheuer says
September 9, 2016 at 8:22 amThanks Jo Anne, yes you could definitely use the stovetop to make these. Enjoy!