Jump to Recipe

There’s something almost magical about the smell of pecans toasting with cinnamon and maple syrup. It’s the kind of aroma that fills your kitchen with pure, cozy warmth—the kind that makes everyone wander in, asking “what’s cooking?” with hopeful eyes. Honestly, these Cinnamon Maple Roasted Pecans are one of my favorite things to make when I want a treat that feels both indulgent and wholesome. They’re dangerously snackable straight from the baking sheet, but they’re also incredible sprinkled over yogurt, oatmeal, or even a salad for a sweet, crunchy twist. The process is wonderfully simple—just a handful of ingredients, a quick toss, and some patient roasting—but the result feels special every single time. You’ll notice how the maple syrup caramelizes into a glossy, sweet coating, while the cinnamon and a pinch of salt balance everything out. It’s the kind of recipe you’ll find yourself making again and again, whether for holiday gifts, a party snack, or just because… Tuesday.

Recipe Overview

Why You’ll Love This Cinnamon Maple Roasted Pecans

They’re incredibly addictive. Seriously, it’s hard to stop at just one handful. The sweet, spiced coating and the satisfying crunch make these pecans a snack you’ll crave.
Your kitchen will smell amazing. The warm, cozy aroma of toasting pecans with cinnamon and maple is honestly half the joy. It’s like a hug in scent form.
They’re wonderfully versatile. Eat them straight, sprinkle them over yogurt or ice cream, add them to salads for crunch, or package them up as heartfelt homemade gifts.
They come together with minimal effort. Just a quick mix, a single baking sheet, and a little patience while they roast. No fancy techniques or equipment required.

Ingredients & Tools

3 cups raw pecan halves
1/4 cup pure maple syrup
1 tablespoon melted coconut oil (or avocado oil)
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/8 teaspoon cayenne pepper (optional, for a subtle kick)
1/2 teaspoon vanilla extract

Tools: A large mixing bowl, a baking sheet, parchment paper, and a spatula.

The quality of your maple syrup really shines here, so try to use the real stuff—it has a deeper, more complex flavor than pancake syrup. And don’t skip the salt; it’s what makes the sweet and spicy flavors pop.

Nutrition (per serving)

Calories: 210 kcal
Protein: 2 g
Fat: 20 g
Carbohydrates: 9 g
Fiber: 3 g

Serves: 6 | Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Use raw pecans, not roasted. Starting with raw nuts ensures they toast perfectly in the oven without burning. Pre-roasted pecans can become bitter and overdone.
Don’t skip the parchment paper. The maple syrup can get quite sticky, and parchment paper makes cleanup an absolute breeze. Trust me on this one.
Embrace the cayenne if you’re feeling adventurous. It might sound unusual, but a tiny pinch adds a wonderful, subtle warmth that balances the sweetness beautifully. You won’t even taste the heat, just a little complexity.
Let your maple syrup and oil come to room temperature. If they’re too cold, they won’t mix together smoothly, and you’ll end up with clumpy coating. A quick 10 seconds in the microwave for the maple syrup can help if it’s been in the fridge.

How to Make Cinnamon Maple Roasted Pecans

Step 1: First, preheat your oven to 300°F (150°C). This lower temperature is key—it allows the pecans to toast slowly and evenly without the maple syrup burning. Line your baking sheet with parchment paper. You’ll thank me later when cleanup takes about five seconds.

Step 2: In a large mixing bowl, combine the maple syrup, melted coconut oil, cinnamon, salt, optional cayenne, and vanilla extract. Whisk it all together until it’s smooth and well-blended. You’ll notice the mixture will be thin and fragrant. If the oil starts to solidify a little, just give it another quick whisk.

Step 3: Add the raw pecan halves to the bowl. Using a spatula, gently fold and toss the pecans until every single one is evenly coated with the maple syrup mixture. Be patient here—you want a nice, glossy sheen on all of them. They should look uniformly wet and smell amazing already.

Step 4: Spread the coated pecans out in a single layer on your prepared baking sheet. Try to make sure they aren’t piled on top of each other. This is important for even roasting and getting that perfect crunch. If they’re too crowded, they’ll steam instead of roast.

Step 5: Place the baking sheet in the preheated oven and roast for 15-20 minutes. You’ll want to stir them halfway through—around the 10-minute mark—to ensure they cook evenly. Keep a close eye on them during the last 5 minutes, as the maple syrup can go from perfectly caramelized to burnt surprisingly quickly.

Step 6: The pecans are done when they’re fragrant, deeply golden, and the coating looks dry and set. They will still feel a bit soft when you take them out of the oven—that’s normal! They crisp up as they cool. Let them cool completely on the baking sheet. This is the hardest part… resisting the urge to eat them warm and soft!

Step 7: Once completely cool, break up any pecans that have stuck together. They should be wonderfully crisp and have a beautiful, matte finish from the spices. Give them a taste—you’ve earned it! Store any leftovers (if there are any) in an airtight container at room temperature.

Serving Suggestions

Complementary Dishes

A simple bowl of Greek yogurt or oatmeal — The creamy, tangy base is the perfect contrast to the sweet, crunchy pecans. It turns breakfast into a treat.
A fall-inspired salad with apples and goat cheese — They add a wonderful texture and sweet-spicy flavor that complements the crisp fruit and creamy cheese beautifully.
Vanilla ice cream or warm baked apples — Sprinkling these pecans on top adds a delightful crunch and warmth that makes a simple dessert feel incredibly special.

Drinks

A hot mug of chai tea — The spices in the tea and the spices on the pecans are a match made in cozy heaven. It’s a wonderfully aromatic pairing.
A glass of cold oat milk or almond milk — The slight sweetness of the milk mirrors the maple and makes for a simple, satisfying snack-time combo.
A rich, dark roast coffee — The bitterness of the coffee cuts through the sweetness of the nuts and creates a perfectly balanced flavor experience.

Something Sweet

A warm, fudgy brownie — Crumble these pecans over the top for a fantastic textural contrast and a hit of cinnamon that elevates the chocolate.
Pumpkin or sweet potato pie — They make a fantastic, crunchy topping instead of a traditional pie crust, adding a new dimension to a classic dessert.
A simple bowl of fresh pear slices — The juicy, mild sweetness of the pear is the perfect, light canvas for the spiced crunch of the pecans.

Top Mistakes to Avoid

Using too high of an oven temperature. The sugar in the maple syrup burns easily. A low and slow roast is essential for caramelization without bitterness.
Not stirring halfway through baking. The edges of the baking sheet get hotter, so the pecans on the outside will cook faster. A quick stir ensures everyone gets an even tan.
Breaking into them while they’re still warm. I know it’s tempting, but they need that cooling time to crisp up properly. If you eat them warm, they’ll be chewy and you’ll miss out on the perfect crunch.
Storing them before they’re completely cool. Trapping any residual warmth in an airtight container will create steam and make your beautifully crisp pecans turn soft and sticky.

Expert Tips

Tip: Toast your spices. If you have an extra minute, gently warm the cinnamon in a dry skillet for 30 seconds before adding it to the wet mixture. This unlocks its oils and makes the flavor incredibly deep and aromatic.
Tip: Add a splash of orange zest. For a bright, citrusy twist, add the finely grated zest of half an orange to the maple syrup mixture. It cuts the richness and adds a lovely, fresh note.
Tip: Make a double batch for gifting. These pecans are a fantastic homemade present. Just let them cool completely and package them in cute jars or bags. They’ll stay fresh for a couple of weeks.
Tip: Use them as a salad “crouton”. Crush them slightly and use them in place of croutons on your favorite salad. They add protein, healthy fats, and a sweet crunch that’s far more interesting.

FAQs

Can I use a different type of nut?
Absolutely! This method works wonderfully with walnuts, almonds, or even cashews. Just keep an eye on the roasting time, as different nuts have different oil contents and sizes. Almonds might take a minute or two longer, for example. The key is to look for that same golden color and dry, set coating.

Why are my pecans chewy and not crunchy?
This almost always means they needed more time in the oven or, more commonly, they weren’t allowed to cool completely. The pecans finish crisping up as they cool on the baking sheet. If they’re still chewy after cooling, you can pop them back into a 300°F oven for another 5-10 minutes to dry them out further.

How long do these roasted pecans last?
Stored in an airtight container at room temperature, they’ll stay perfectly crisp and delicious for about 2 weeks. Make sure the container is truly airtight, as exposure to humidity is their biggest enemy. I don’t recommend refrigerating them, as it can introduce moisture.

Can I make these sugar-free?
You can try using a sugar-free maple-flavored syrup, but the results will be different. Real maple syrup caramelizes and creates that signature glossy coating. A sugar-free syrup won’t thicken or caramelize in the same way, so the pecans may remain stickier and won’t have the same deep flavor or crisp texture.

My pecans burned on the bottom. What happened?
This is usually a sign that your oven temperature was too high, or your baking sheet was too dark. Dark pans absorb more heat and can cause the bottom to burn before the rest is done. Next time, try reducing the oven temperature by 25°F and using a light-colored baking sheet lined with parchment paper, which acts as a protective barrier.

Cinnamon Maple Roasted Pecans

Cost Level $$

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine American, dessert

Servings 6

Total Time 25 minutes

Dark Mode

Keep Screen On

Make the best Cinnamon Maple Roasted Pecans with this easy recipe! Perfectly sweet, crunchy & addictive. Get the simple steps and start snacking now!

Ingredients

For the Cinnamon Maple Roasted Pecans

3 cups raw pecan halves
1/4 cup pure maple syrup
1 tablespoon melted coconut oil (or avocado oil)
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/8 teaspoon cayenne pepper (optional, for a subtle kick)
1/2 teaspoon vanilla extract

Instructions

01
First, preheat your oven to 300°F (150°C). This lower temperature is key—it allows the pecans to toast slowly and evenly without the maple syrup burning. Line your baking sheet with parchment paper. You’ll thank me later when cleanup takes about five seconds.
02
In a large mixing bowl, combine the maple syrup, melted coconut oil, cinnamon, salt, optional cayenne, and vanilla extract. Whisk it all together until it’s smooth and well-blended. You’ll notice the mixture will be thin and fragrant. If the oil starts to solidify a little, just give it another quick whisk.
03
Add the raw pecan halves to the bowl. Using a spatula, gently fold and toss the pecans until every single one is evenly coated with the maple syrup mixture. Be patient here—you want a nice, glossy sheen on all of them. They should look uniformly wet and smell amazing already.
04
Spread the coated pecans out in a single layer on your prepared baking sheet. Try to make sure they aren’t piled on top of each other. This is important for even roasting and getting that perfect crunch. If they’re too crowded, they’ll steam instead of roast.
05
Place the baking sheet in the preheated oven and roast for 15-20 minutes. You’ll want to stir them halfway through—around the 10-minute mark—to ensure they cook evenly. Keep a close eye on them during the last 5 minutes, as the maple syrup can go from perfectly caramelized to burnt surprisingly quickly.
06
The pecans are done when they’re fragrant, deeply golden, and the coating looks dry and set. They will still feel a bit soft when you take them out of the oven—that’s normal! They crisp up as they cool. Let them cool completely on the baking sheet. This is the hardest part… resisting the urge to eat them warm and soft!
07
Once completely cool, break up any pecans that have stuck together. They should be wonderfully crisp and have a beautiful, matte finish from the spices. Give them a taste—you’ve earned it! Store any leftovers (if there are any) in an airtight container at room temperature.