Name: Maple Candied Pecans
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Cuisine: Other
Ingredients: 1.5 cups sugar; 0.5 cup sour cream; 4 cups pecan halves; 1 tsp maple extract

From the Cook

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Maple Candied Pecans

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Ingredients

Warning0 allergens identified

Maple Candied Pecans

1 ½ cups sugar

½ cup sour cream

4 cups pecan halves

1 tsp maple extract

Instructions

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Instructions

Add sugar and sour cream (mind blown) to a medium saucepan. Stir over medium-high heat until combined.

Continue stirring until mixture reaches a soft ball stage (240 degrees F). Note: You’ll want to use a candy thermometer to get this right. Once soft ball stage has been reached, remove from heat and stir in 1 teaspoon maple extract.

Add 4 cups pecan halves to the mixture and stir to coat. Spread out on a parchment paper-lined baking sheet to cool.

Once cool, break into small pieces and store in an air-tight container.

Nutrition

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Tips & Tricks (5)

Sour Cream Coating Trick 🥄
Use sour cream as a light adhesive coating before adding sugar and maple extract—it helps the mixture cling evenly to each pecan and prevents clumping during candying.
Low and Slow Roasting 🔥
Roast at 300°F rather than higher temperatures to ensure the sugar caramelizes gently without burning, giving you that perfect crunch with a delicate maple flavor.
Maple Extract Concentration 🍁
Add maple extract gradually and taste as you go—a little goes a long way, and you can always add more but cannot remove excess bitterness from over-extraction.
Cooling on Parchment 📄
Spread finished pecans on parchment paper immediately after roasting and gently separate them while still warm to prevent them from sticking together as they cool and crisp up.
Storage in Airtight Containers 🏺
Once completely cooled, store in an airtight container with a silica packet to maintain crunchiness for up to two weeks—humidity is the enemy of candied nuts.