Maple-Cinnamon Roasted Pecans

Four ingredients, fifteen minutes, and your whole kitchen smells like the holidays. Our go-to for gifting, grazing, and topping everything from fall salads to sweet potato casserole!

Ingredients:

2 cups International Harvest Pecans
3 tbsp pure maple syrup
1 tsp ground cinnamon
¼ tsp fine sea salt
Optional: pinch of cayenne or ¼ tsp vanilla for depth

Instructions:

Heat oven to 300°F and line a baking sheet with parchment. Toss the pecans with maple syrup, cinnamon, and salt until evenly coated. Spread in a single layer and roast 18–20 minutes, stirring once halfway, or until glossy and fragrant — they’ll still look a little wet but crisp up as they cool. Cool completely on the pan (don’t skip this; that’s when they harden), then break apart.

They keep in an airtight jar for about two weeks, which makes them great for gifting or grazing through the holidays.

Makes about 2 cups.