These Oven Roasted Maple Pecans are the perfect sweet and salty snack or topper for your salads and porridge! Compared to candies pecans, they are lightly sweetened, making them a great healthy alternative to candies and sweets. They are roasted to perfection and coated in a sweet maple syrup glaze.
This recipe couples be more straightforward: mix just six ingredients and roast in the oven.
Even with just a few ingredients, this recipe is a flavour explosion because maple can pecans alone are exquisite.
I seasoned the pecans with ginger and cinnamon, but you can use any spices. A little cayenne would help bolster the flavour even more.
Parchment vs. Silicone mats
Parchment or a silicone mat is a must for this recipe, as the maple is caramelized in the oven and becomes very sticky. I use a silicone mat and highly recommend it for many different types of cooking projects.
Silicone mats are more durable and reusable than parchment paper. They are also non-stick, so you don’t need to use additional oil or butter when baking. Silicone mats are also heat resistant up to 480°F, so they can be used in the oven, microwave, and freezer. They are also easy to clean and can be wiped down with a damp cloth and hung to dry.
If you prefer parchment paper, try compostable! It is made from renewable resources and is biodegradable, so it can be composted, reducing the amount of waste that goes into landfills. Compostable parchment paper is also free of chlorine and other chemicals, making it a healthier option for cooking.
Mouthwatering Oven Roasted Maple Pecans
- 1 large baking tray
- 1 silicone baking mat (or parchment)
- 3 cups raw pecan halves
- 2/3 cup real maple syrup
- 1/4 cup coconut oil
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon sea salt
- Melt coconut oil and preheat oven to 180°C (350°F).
- Mix all ingredients in a bowl to coat the pecans, then spread them onto a large baking sheet lined with a silicone mat or parchment paper.
- Bake for about 30 minutes, stirring every 10 minutes to ensure the maple syrup is evening distributed. Keep a very close eye towards the end to avoid burning. The recipe is finished when the maple syrup is caramelized and the pecans are a deep brown colour.
- Let cool and dry out completely, then transfer to an airtight container.