Maple Candied Pecans (4 Ingredients)
Dec 19, 2019, Updated May 12, 2025
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Maple Candied Pecans are a treat my Aunt Tonda has become a bit of a legend for making, especially around the holidays. She sends a batch to my dad every Christmas, and he is very territorial about that annual bag of sweetness.
When I asked my aunt to share her treasured recipe for candied pecans, I wasn’t sure she’d give it up. But it turns out it wasn’t too top secret of a recipe, so I’m sharing the 4-ingredient maple candied pecan recipe for you to make. It’s especially great if you need a last-minute, homemade treat for neighbors, a teach or co-workers.
How to Make Maple Candied Pecans
This recipe requires just four ingredients, and one of them might seem unexpected – sour cream!
- 1½ cups granulated sugar
- ½ cup sour cream
- 4 cups pecan halves
- 1 teaspoon maple extract
Combine sugar & sour cream: In a medium saucepan over medium-high heat, stir together 1½ cups granulated sugar and ½ cup sour cream until smooth and well combined.
Cook to soft-ball stage: Continue stirring constantly until the mixture reaches 240 degrees F (soft-ball stage) on a candy thermometer. This will ensure the correct sugar consistency.
Remove from heat & add flavor: As soon as the sugar mixture hits 240 degrees F, remove the pan from the heat and stir in the maple extract. Be careful, as the liquid can pop when the extract hits the hot sugar.
Coat pecans: Add 4 cups pecan halves and immediately stir to coat them fully in the syrup mixture. Work quickly so the coating adheres before it starts to harden.
Spread out: Pour the coated pecans onto a parchment-lined baking sheet in a single layer (use two sheet pans if necessary).
Cool & break apart: Let them cool completely. As they cool, the coating will harden and the pecans may clump. You’ll know they’re ready when they pecans are no longer shiny and the sugary coating has turned white. Gently break them apart before storing.
Store: Place in an airtight container – I like to use Weck jars if I’m gifting these – at room temperature. Use within 2 to 3 weeks for best flavor, though you’re sure to eat them much quicker than that!
Recipe Adjustments & Tips
- Temperature is key: Watch the candy thermometer carefully. Overcooking can lead to crystallization or a burnt sugar taste.
- Use the freshest pecans: The coating may not adhere well to older, stale pecans. Plus, fresher ingredients just means better results.
- Watch for clumping: As the candied coating cools, pecans will stick together. Spread them as evenly as possible to reduce clumping.
FAQs for Candied Pecans
You can, but you’ll want to reduce the amount of sugar by 2 tablespoons. Then use 2 tablespoons of pure maple syrup, which you will add in with the sugar and sour cream. As always, monitor the cooking time, as the syrup can more easily burn.
Yes. You can make Maple Candied Walnuts by substituting the 4 cups of pecans for 4 cups of walnut halves.
When the sugar mixture cools, the sugar will start to sieze and clump the nuts together. This is natural, as the sugar will quickly harden when the room-temperature pecans are mixed in. Move quickly and use parchment paper to spread them out as well as you can with a spatula.
Yes, if stored properly in an airtight container at cool room temperature, they’ll remain crunchy for more than 2 weeks. Store them away from humidity and heat, which can soften the coating.
Absolutely. Try plain vanilla extract or even add a few pinches of cinnamon, cardamom or flaky sea salt when you add the other flavoring.
If you’re looking for a last-minute, homemade treat for the neighbors, a teacher or co-workers, I highly recommend this no-fuss recipe. They present well, and you can buy pecans in bulk (hello, Costco!) to cut down on the overall cost.
Maple Candied Pecans
Ingredients
- 1½ cups sugar
- ½ cup sour cream
- 4 cups pecan halves
- 1 teaspoon maple extract
Instructions
- In a medium saucepan, stir together sugar and sour cream over medium heat until smooth.
- Cook, stirring constantly, until mixture reaches 240 degrees F (soft-ball stage) on a candy thermometer.
- Remove from heat and stir in maple extract.
- Add pecans and stir quickly to coat evenly.
- Spread pecans onto a parchment-lined baking sheet in a single layer.
- Cool completely, then break apart and store in an airtight container.
Notes
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