Gluten Free Maple Candied Pecans

Today I’m sharing my recipe for gluten free maple candied pecans. They’re sweet, crunchy, and honestly hard to stop eating once you start.

The best part is how simple they are to make. You only need a handful of ingredients, and most of them are probably already sitting in your kitchen.

These candied pecans are naturally gluten free, which makes them a safe and easy snack for anyone avoiding gluten. No special substitutes needed here – pecans and maple syrup are just gluten free on their own.

You can eat them straight out of the bowl, toss them on a salad, or add them to yogurt or oatmeal. They also make a really nice homemade gift if you put them in a small jar.

Let me show you how to make them step by step.

Why You’ll Love This Recipe

Perfect for Gifting – Put these candied pecans in a cute jar or bag and you’ve got a homemade gift that looks and tastes amazing. People go crazy for them during the holidays.

Naturally Gluten Free – Every single ingredient in this recipe is naturally gluten free, so there’s no need to hunt down specialty substitutes or worry about hidden gluten sneaking in.

The Maple-Cinnamon Combo Is Unreal – Real maple syrup and warm cinnamon together create this rich, cozy sweetness that coats every single pecan. It’s the kind of flavor that makes you keep reaching for more.

That Sweet and Salty Crunch – The flaky sea salt on top balances out the maple sweetness perfectly. That contrast between sweet, salty, and crunchy is what makes these pecans so addictive.

Ingredients

• 2 cups Pecan Halves
• 1/4 cup Maple Syrup
• 1 tbsp Coconut Oil (melted)
• 1/2 tsp Cinnamon
• 1/2 tsp Flaky Sea Salt

How to Make

Step 1

Preheat your oven to 350F and line a baking sheet with parchment paper.

Step 2

In a mixing bowl, combine the pecan halves, maple syrup, melted coconut oil, and cinnamon, tossing well to coat the nuts.

Step 3

Spread the coated pecans in a single layer on the prepared baking sheet.

Step 4

Bake for 10 to 12 minutes, stirring halfway through, until the syrup is bubbly and the nuts are fragrant.

Step 5

Remove from the oven and immediately sprinkle with the flaky sea salt.

Step 6

Allow the pecans to cool completely on the tray until the coating hardens and becomes crunchy.

Helpful Tips

Use Real Maple Syrup

Make sure you’re using pure maple syrup and not the pancake syrup you find in squeeze bottles. Pancake syrup is mostly corn syrup with artificial flavor, and it won’t caramelize the same way or give you that rich maple taste.

Pure maple syrup creates a thin, crunchy coating once it cools down. The fake stuff stays sticky and never really sets up right, so your pecans will just be a gooey mess instead of crispy and snappy.

Melt the Coconut Oil First

Your coconut oil needs to be fully melted and in liquid form before you mix it with everything else. If it’s solid or even partially solid, it won’t blend evenly with the maple syrup and you’ll end up with clumps of oil on some pecans and none on others.

The easiest way to melt it is to scoop it into a small bowl and microwave it for about 15-20 seconds. You can also set the jar in a bowl of warm water for a couple of minutes if you’d rather skip the microwave.

Spread Them in a Single Layer

When you put the pecans on the baking sheet, take a minute to spread them out so none of them are piled on top of each other. If they overlap or clump together, the ones on the bottom will steam instead of roast and you won’t get that even, crunchy coating.

If your baking sheet feels too crowded, use a bigger one or split them between two sheets. Every pecan should be sitting flat on the parchment with a little breathing room around it.

You Might Also Like

• Gluten Free Maple Pecan Blondies
• Gluten Free Caramel Pecan Turtle Bars
• Gluten Free Maple Pumpkin Bread

Frequently Asked Questions

How do I store maple candied pecans?

Keep them in an airtight container at room temperature for up to two weeks. They stay nice and crunchy as long as moisture doesn’t get in, so make sure the container seals well.

You can also store them in the fridge for up to a month if you want them to last even longer. Just let them come to room temperature before snacking so the texture is at its best.