Candied pecans are amazing and these no refined sugar Maple Bourbon Pecans are even better! Sweet maple syrup, smoky bourbon, rich cinnamon, a little spicy heat makes these pecans outrageously addictive! A delicious sweet-salty mix.
Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
Pour all ingredients (except pecans) in a medium to large bowl, whisk to mix.
Pour in the pecans and stir to coat the nuts evenly.
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° oven 10 minutes, then stirring the pecans every 5 minutes until the liquid is gone, for a total of about 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.
Store in sealed bag at room temperature or in sealed container.
Delicious eaten by the handful, or on top of yogurt, oatmeal, pancakes and waffles, salads and much more. See post for all of the ways to use these delicious pecans.
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Notes
Pecans last up to 2 months in a sealed baggie or container on the countertop, or up to 6 months in the freezer. They might be a tad bit sticky once thawed, but they still taste great. If you'd like to dry them back out, simply heat in 325 degree oven for 5 minutes and cool to dry.Be sure to download my free "We're Nuts about You" printable gift tags!