From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Preheat the oven to 375℉. Line a baking sheet with parchment paper.
2
Stir together the brown sugar, maple syrup, chipotle, and salt in a mixing bowl. Add the pecans and fold until the pecans are evenly coated. Pour onto the prepared baking sheet and spread out.
3
Bake in the preheated oven for 8-12 minutes or until roasted and nutty in aroma. Be very careful not to burn the pecans. Let cool on the baking sheet.
4
These candied pecans can be served as is or I also love them served on top of a salad. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Toast Pecans First 🥜Pre-toast the pecans at 325°F for 5-7 minutes before coating to deepen their flavor and ensure even crispiness throughout the final roast.
- Chipotle Pepper Hydration 🌶️Rehydrate dried chipotle peppers in hot water for 5 minutes before grinding to intensify their smoky depth and prevent bitter, burnt flavors from ground powder.
- Low and Slow Roasting ⏱️Roast at 300°F for 12-15 minutes instead of higher heat to caramelize the coating evenly without burning the sugar or pecans, stirring halfway through.
- Spread on Parchment Immediately 📄Transfer hot pecans to parchment paper immediately after roasting and separate them quickly with a fork before they cool and clump together.
- Balance Sweet and Heat 🎯Start with 1 tablespoon of ground chipotle per pound of pecans and adjust upward; the maple and brown sugar can mask spice, so taste as you go to find your perfect balance.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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