Maple-Glazed Pecans

recipe photo

The maple makes these pecans seem like holiday nuts, but they're also delicious cocktail bites with

sherry or chopped garnish for ice cream. This is a good example of how important salt is to a dessert

recipe, as it heightens the toasted flavor and brings out the buttery flavor of the nuts. Corn syrup prevents the sugars from crystallizing to ensure a clear shiny coat on the nuts.

  • Watch Chef Prueitt, owner of Tartine
  • Bakery and author of the Tartine
  • cookbook, make these quick and easy treats in our video recipes.


  • 2 tablespoons maple syrup
  • 2 tablespoons light or dark corn syrup
  • 2 tablespoons sugar
  • 1⁄8 teaspoon salt
  • 2 cups pecan halves


  • Preheat oven to 400º. Line a baking sheet with parchment paper or a nonstick liner. Toss together in a bowl the maple syrup, corn syrup, sugar, salt and pecans until evenly coated.
  • Pour onto baking sheet and spread evenly. Toast, stirring every few minutes with a heatproof spatula or a wooden spoon once the mixture begins to bubble, 4 to 6 minutes. They're done when they're golden brown and the syrup is thicker and bubbling slowly. Remove from oven. Let cool completely on the pan. The coating on the nuts should be crisp when the nuts are cool. If it isn't, you can put them back in the oven for another couple of minutes.
  • Separate the cooled nuts. They will keep in an airtight container in a cool dry place for up to 2 weeks or for a month in the fridge.