These Maple Bourbon Pecans is the ultimate treat for any nut lover! Coated in pure maple syrup, smoky bourbon, warm cinnamon, and a hint of spice, these roasted pecans are a perfect balance of sweet and salty that’s hard to resist. If you’re looking for a unique twist on classic candied nuts, this Bourbon Pecans recipe is a must-try – once you start snacking, they’ll be gone before you know it!
⭐️⭐️⭐️⭐️⭐️ One reader raved, “These are the most delicious nuts, with very little prep time. I give them away as gifts, and I’m always asked for the recipe…Love it, thank you.” ~ Joan
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This recipe has been updated since it’s original posting in 2020, with more success tips for a better reader experience.
Why You’ll Love These Bourbon Pecans
These Maple Bourbon Pecans have become my go-to snack and favorite way to roast pecans and with good reason! With less than 5 minutes of prep, I can have a batch in the oven, filling the kitchen with the cozy scents of maple, cinnamon, and a touch of bourbon.
I’ve made these dozens of times, and each batch is just as irresistible as the last. Something about the sweet, smoky warmth and just the right hint of spice makes them impossible to resist.
Whether sprinkling them on salads, adding a little extra to a cheese board, packing them into charcuterie cups, or wrapping them up as gifts, they always seem to disappear fast! Here’s why I keep coming back to this recipe:
- Quick & Effortless: A few simple ingredients and just five minutes of prep.
- Naturally Sweetened: No refined sugar here – pure maple syrup for that perfect sweetness.
- Unbeatable Flavor: Sweet, smoky, warm, and a hint of spice.
- Versatile: Top oatmeal, dress-up salads, or snack on them right from the jar.
- Gift-Ready: Packaged up, they make a thoughtful homemade treat.
If you’re looking for a new favorite candied nut recipe, these Bourbon Pecans might just be the one. Once you try them, you’ll see why I always keep a stash nearby!
Ingredients for Bourbon Pecans
- Raw Pecan Halves: The recipe’s star (psst, try other nuts too or mixed nuts!!)
- Real Maple syrup: I used bourbon barrel-aged maple syrup. If you haven’t tried it, it is fabulous! Pure maple syrup is fine, but if you can find bourbon barrel-aged, it’s so worth it. I purchase mine at a farmer’s market in Vail each year but have also found it seasonally at Trader Joe’s or Costco.
- Butter or Olive Oil: I used butter because it’s only a tablespoon!
- Bourbon: Any bourbon of your choice, if you prefer not to use bourbon, may I suggest using a good vanilla extract or Bourbon Vanilla extract.
- Kosher Salt: adds salty balance to the sweet and enhances the flavors.
- Ground Cinnamon: Use a good quality cinnamon, this one is my favorite.
- Cayenne Pepper: Adjust your heat up or down depending on your taste!
Get the full recipe in the recipe card below.
What is Bourbon Maple Syrup
Barrel-aged bourbon maple syrup is simply maple syrup aged in barrels previously used to age bourbon. This non-alcoholic syrup takes on the rich flavors and subtle nuances of the bourbon that once filled the barrel, adding a warm depth to its natural sweetness.
It’s incredible in so many ways! Use it to elevate cocktails, drizzle over glazed carrots or Brussels sprouts, or mix it into a brown butter glaze – endless possibilities!
Are Candied Pecans the Same as Praline Pecans?
Pralines originated in France, but the European version differs somewhat from the one in the United States.
The original French confection featured almonds instead of pecans. When French settlers moved to the southern U.S., they found few almonds but plenty of pecan trees.
They substituted pecans in their recipe while adding cream to thicken the mixture, resulting in a fudge-like candy. (Source)
What Are Praline Pecans?
While pecan pralines are more of a candy or confection, praline pecans give you all the deliciousness of pecan pralines without the additional ingredients.
Praline pecans usually use brown sugar, which is why they are sometimes called sugar pecans.
These are slightly different because we don’t use refined sugar in this recipe, instead our sweetness comes from pure maple syrup.
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How Do I Make Candied Pecans?
This recipe uses an oven rather than a stovetop. There is nothing wrong with stovetop-glazed pecans, but I love the enhanced flavor you get from slow-roasting these in the oven, leaving them shiny, crunchy, and perfectly glazed.
- Start by placing all ingredients (except pecans) in a medium to large bowl and whisking to mix.
- Add pecans and stir to coat the nuts evenly with the liquid and spice mixture.
- Pour onto parchment lined baking sheet and spread evenly in one layer, the maple bourbon slurry might puddle, but don’t worry.
- Bake in a preheated 325°F (165° C) oven for 10 minutes, then stirring every 5 minutes until the liquid is gone, for about 20-25 minutes.
Ways to Use Candied Bourbon Pecans
- Oats: Chopped or whole mixed into oatmeal, hot or cold overnight oats or muesli!
- Add to a yogurt parfait the the best, best, best tasting yogurt ever!
- Make a speciality granola as gifts!
- Chopped and sprinkled on top of pancakes or waffles.
- Ice Cream is my personal favorite! To make everyday ice cream into an elegant dessert, pour caramel bourbon sauce over vanilla ice cream and top with chopped praline pecans. I’m swooning here!
- Sprinkle on top of cakes, pies, muffins and more.
- Salads: Add to any salad and elevate the crunch and taste factor x 10! My favorites; these Sweet Maple Apple and Harvest Apple Salad.
- Food Gifts: Make up a couple of batches and give as food gifts to friends, these pecans are perfect for snacking by the handful too! (See below for all sorts of great food gift ideas!)
- These are the perfect treat to make for a Kentucky Derby Party!
How to Store Bourbon Infused Pecans
To keep your roasted pecans fresh and crunchy, store them in an airtight container at room temperature for up to a week.
If you’d like to extend their freshness, pop them in the fridge. They’ll stay delicious for about 2-3 weeks.
For even longer storage, you can freeze them in an airtight container or freezer bag for up to 2 months; just let them come to room temperature before enjoying. These simple steps will help maintain that perfect sweet-and-salty crunch! If they are tacky or sticky, pop them back in a 325°F oven for 5-10 minutes on a sheet pan.
Bourbon Maple Pecans FAQ’s
Sticky pecans usually need a bit more time in the oven. Try extending the baking time by a few minutes, watching carefully, or letting them cool completely. They’ll continue to firm up as they cool. Be sure to cool completely in a single layer. Humidity can also affect stickiness.
Store cooled pecans in an airtight container at room temperature for up to a week, in the fridge for 2-3 weeks, or freeze them for up to 2 months for long-term storage.
Absolutely! You can skip the bourbon or substitute it with a bit of vanilla extract or additional maple syrup for a similar depth of flavor without the alcohol.
How will you use these delicious roasted cinnamon pecans? Pop a comment below the recipe!
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Bourbon Pecans
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Print Pin Save RateIngredients
- 3 cups pecan halves raw, unroasted and unsalted
- ¼ cup Maple syrup I used bourbon barrel aged maple syrup, Pure maple syrup is fine, but if you can find bourbon barrel aged, it’s so worth it.]
- 1 tablespoon butter melted (may sub olive oil)
- 1 tablespoon Bourbon any bourbon or use a good vanilla extract or Bourbon Vanilla extract
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper Adjust your heat up or down depending on your taste!
Instructions
- Preheat oven to 325°F (165° C) and line a rimmed baking sheet with parchment paper.
- Pour all ingredients (except pecans) in a medium to large bowl, whisk to mix.¼ cup Maple syrup, 1 tablespoon butter, 1 tablespoon Bourbon, 1 ½ teaspoons kosher salt, ¼ teaspoon ground cinnamon, ¼ teaspoon cayenne pepper
- Pour in the pecans and stir to coat the nuts evenly.3 cups pecan halves
- Evenly spread the wet pecans on a parchment lined baking sheet, in one layer. The maple bourbon slurry might puddle, but don’t worry it will bake into the pecans.
- Bake in preheated 325°F oven for 10 minutes, then stirring the pecans every 5 minutes until the liquid is gone, for a total of about 20-25 minutes. The pecans should be roasted and deeper brown, but not blackened. Be sure each time you stir to try and get the pecans back in a single layer, sometimes I give the pan a little shake.
- Remove from oven, stirring pecans one more time, trying to separate any large clumps. After a few minutes of cooling, separate any larger clumps to allow to dry completely in a single layer. Cooling completely.
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Notes
Sticky pecans usually mean they need a bit more time in the oven. Try extending the baking time by a few minutes, watching carefully, or letting them cool completely, as they’ll continue to firm up as they cool. Humidity can also impact stickiness. Be sure to download my free “We’re Nuts About You” printable gift tags! Pecans are delicious eaten by the handful or on top of yogurt, oatmeal, pancakes, waffles, salads, and much more. See the post for all of the ways to use these delicious pecans.
Nutrition
Mia
Big disappointment 🙁 These pecans might be good in salads or as an addition to savory veggie meals, bur definitely not a part of the dessert plate
Hi Mia, so sorry you were disappointed. I suppose if you were wanting more of a praline, sugary pecan then no, they are not that. We love them, by themselves or in a salad, but I am sorry you didn’t like them. Hope you have a lovely Christmas.
Margarita
Just wondering if anybody has tried this recipe with walnuts or almonds or any other kind of nuts. I’m going to try them today with some walnuts.
Hi Margarita, I have made this also with almonds, it’s delicious, I’m sure it will also be delicious with walnuts, be sure to let me know!
Joan
These are the most delicious nuts, with very little prep time. I give them away as gifts, and I’m always asked for the receipe…
Love it, thank you.
Love hearing that Joan, thank you so much!!
HL
After baking, the pecan halves are sticky after 5 hours! What to do next?
Hello HL — The likely culprit is that they didn’t bake long enough. You can place them back into the oven for 5 to 15 minutes or until they dry out more. They will continue to firm and dry out as they cool.
Janice Burch
My pecans were awesome!
Fantastic!! So happy to hear that, Janice!
KBoss
These are so easy to make and they taste FANTASTIC!!
Yay!! Thank you so much!
John
More savory than sweet. I’d cut back on the salt and maybe add some sugar.
Did you add the full quarter cup of maple syrup? They have a light sweet-salty and Smokey flavor. You could add sugar but that will change it up slightly. Thanks John!
John C
These pecans taste excellent, and are VERY easy to make! They are only slightly sweet with a nice kick from the cayenne. I think adding a little cinnamon sugar at the end would bring these to the next level if you want to add some sweetness without adding much effort.
That would be good!!
J Tai
Excellent. Will definitely make again.
Yay! Thank you!!
sonny
hi!!! can’t wait to try these! your thoughts on using jameson whiskey and bourbon maple? ty 🙂
You sure could Sonny and wow! Let me know what you think!
Nikki
I made these to add into my roasted maple bourbon brussel sprouts and oh WOW. They are the PERFECT addition. Thank you for a great recipe
Yay Nikki, aren’t they so amazing and that sounds wonderful to go with your roasted maple bourbon brussels sprouts! YUM!
Kathleen
Shana
How much cinnamon?
Oh my goodness Shana, thank you! It’s ¼ teaspoon cinnamon, I’ve updated the recipe! Thanks! Hope you enjoy them!
Michaela Kenkel
These will make great hostess gifts! I am so excited to use the cute little containers I got last year after the holidays! Great idea! Thanks!
Sounds perfect!! So glad you liked them!
Jennifer Stewart
I love a handful of nuts but never thought to put bourbon on them~ I am totally hooked and making these for all my friends as gifts!
The perfect friend gift! They will thank you!!
michele
Followed your recipe exactly and WOW! The bourbon is such a great flavor in those pecans…. Used them on pumpkin ice cream and they were heavenly! Thanks
Debi
I made these for fancy salads I made for a small dinner party and everyone loved them. They were easy to make too. I’ll make these again.
Makes me smile! So glad everyone loved them and they were easy!!
Alyssa
These bourbon pecans are seriously so addictive! And bonus: easy to make 🙂
Tasia ~ two sugar bugs
You had me at bourbon! And pecans! Cannot wait to make this one Kathleen! Pinned.
LOL you my friend, will love these!!
Cindy Kavanaugh
These sound awesome and thanks for all the unique ideas of how to use them! I’ll definitely be making some for gifts (and keeping a few for my morning oatmeal!)
Thanks Cindy, they are the best of the best! And definitely keep some for your morning oatmeal! Happy cooking! Kathleen