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Overhead shot of glossy maple cinnamon roasted pecans piled on parchment paper with cinnamon sticks nearby.

Crunchy Maple Cinnamon Roasted Pecans for Snacking

Pecan halves roasted in a maple-cinnamon-butter glaze until sticky, deep brown, and crisp at the edges.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 350 g pecan halves (about 3 cups); raw, unsalted
  • 3 tbsp unsalted butter (42 g); melted
  • 1/4 cup maple syrup (60 ml)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1/2 tsp vanilla extract
  • 1 pinch cayenne pepper optional

Method
 

  1. Heat the oven to 150 C / 300 F. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment paper.
  2. Melt the butter and pour it into a large mixing bowl. Whisk in the maple syrup, cinnamon, salt, vanilla, and cayenne if using.
  3. Add the pecan halves to the bowl and toss with a wooden spoon until every piece looks glossy and coated.
  4. Spread the pecans in a single layer on the prepared sheet pan so they roast evenly instead of steaming in a pile.
  5. Roast for 20 to 25 minutes, stirring every 8 to 10 minutes so the syrup doesn't scorch on one side.
  6. Watch closely in the last 5 minutes. The syrup can go from toasted to burnt fast once it starts bubbling hard.
  7. Pull the pan when the syrup is bubbling and the pecans smell toasted and look deep brown at the edges.
  8. Cool the pecans completely on the pan, they're still soft and sticky straight out of the oven and crisp up as they sit.
  9. Break apart any clusters with your hands, then transfer to an airtight jar for storing.

Notes

  • Roast at 150 C / 300 F, not higher, or the maple syrup burns before the pecans toast.
  • Use unsalted butter and add salt separately so you control the seasoning.
  • Stir every 8 to 10 minutes for even color.
  • Cool fully on the pan, they're still soft straight out of the oven.