Maple Candied Pecans

Maple Candied Pecans

These are a delicious crunchy topping for autumn dishes like baked yams or pumpkin pie, as an addition to any cheese or charcuterie board, as an ice-cream topping, or simply snacking straight from the bowl!

Butter Infused Olive Oil

Maple Aged Balsamic Vinegar


2 cups whole pecans
3 Tbsp. Butter Olive Oil
½ cup brown sugar
2 Tbsp. Maple Balsamic Vinegar
½ tsp vanilla
1 tsp coarse salt


  1. Preheat oven to 375 degrees
  2. In an 8” skillet (cast iron works best), combine all ingredients
  3. Over medium-high heat and using a heat-proof spatula, stir everything together until sugar melts, the nuts begin to toast, and a nice syrup forms; about 5 or 6 minutes.
  4. Line a baking sheet with aluminum foil and parchment paper. These are extremely sticky, so the foil will make for easy clean up
  5. Toast in the oven for 2 minutes. These burn easily, so seconds count
  6. Carefully slide the entire parchment sheet of caramelized nuts onto a cooling rack or a towel laid out on the counter. Allow to cool completely on the paper
  7. When cool they break apart easily and can be stored on the countertop in any sealed container

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