Maple Candied Pecans


  • 2/3 cup pure maple syrup
  • 2 tsp cinnamon
  • 1 tsp Vanilla
  • 1/2 tsp ground ginger
  • 1/2 tsp coarse salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne pepper
  • 1/4 tsp maple extract
  • 4 cups pecan halves
  • 1/3 cup Water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • Combine Syrup Mixture ingredients in the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  • Add pecans and cook and stir constantly for 5 minutes, or until pecans are tender.
  • Add water to the pot and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, quick-release the pressure, then stir to combine.
  • Using a slotted spoon, carefully remove pecans to parchment-lined baking sheet in a single layer.
  • Bake at 300 degrees for 10 minutes, then stir. Bake an additional 5 minutes, watching carefully for signs of burning.
  • (Optional) Remove from oven and allow to cool for 5 minutes, then mix Sugar Mixture ingredients in a gallon bag and add pecans, shaking to coat.
  • Spread pecans evenly on parchment and allow to cool before packaging.
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