Prepare a baking sheet layered with parchment paper (DO NOT USE WAX PAPER - nuts will stick to paper). Set aside.
In a medium skillet add brown sugar, maple syrup, water, and salt. Heat over medium heat until bubbly and sugar dissolves, about 1 minute. Add nuts and continue to cook and stir until syrup thickens and reduces, about 2 minutes.
Immediately transfer nuts to the baking sheet and spread out with spoon. Candied nuts will harden as they cool.
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Tips For Making Candied Pecans
Be sure to have your pan prepared ahead of time to put the hot nuts on before they cool.
Line the baking sheet with parchment paper or a silicone baking mat. Wax paper has a tendency to stick to the nuts.
Don’t get distracted! The pecans only take a few minutes to cook. If you walk away or don’t stir constantly they could burn.
The nuts will be sticky at first before they cool. If the glazed pecans remain sticky after cooling, transfer the baking sheet to a 325ºF oven for 5-15 minutes, or until they harden.
Spicy Candied Pecans
A touch of spice pairs perfectly with maple syrup and salty nuts. Add 1/4 teaspoon of cayenne pepper to the sugar mixture before adding the pecan halves.
Cinnamon Glazed Pecans
Cinnamon spice elevates the sweet coating on the nuts. To make cinnamon candied pecans add 1/4 teaspoon of cinnamon to the brown sugar, maple syrup, water, and salt in the skillet.
How to Store Candied Pecans
First, make sure the nuts are completely cooled. Store in an airtight container at room temperature for up to three weeks.Alternatively, store nuts in an airtight container in the refrigerator for up six weeks. Freeze candied nuts in an airtight container for up to three months.