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Maple Pecans

Delicious to eat solo, with oatmeal, or with sweet and spicy dishes, such as Chinese or Indian food. Try them with salads. Also tasty as a topping for vanilla, chocolate, or coffee ice cream.
Total Time 2 hrs 20 mins
Servings 16 Servings

kitchen gear

  • Mixing bowl
  • Measuring cup
  • Whisk
  • Measuring spoons
  • Large spoon or spatula
  • Baking sheet (with or without sides)
  • Oven mitts


  • 1 egg white
  • 4 cups raw pecans, walnuts, or almonds
  • 2 tablespoons maple syrup
  • 1⁄4 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1⁄2 teaspoons chili powder
  • 1⁄4 teaspoon cayenne


  • Put the egg white in a bowl and make it fluffy by moving a whisk or fork back and forth until it is frothy and white for about a 1 minute. Just think how strong your arms are getting!
  • Add the nuts and mix until they are well coated with the egg white.
  • Drizzle the maple syrup, and sprinkle the sugar, salt, and cinnamon over the nuts. Mix well.
  • Put the bowl in the refrigerator for at least 1 hour and up to overnight. Mix from time to time. 
  • Turn the oven on and set the heat to 250 degrees. Put a large piece of parchment or wax paper (enough to cover) on the baking sheet.
  • Pour the nuts onto the preapred baking sheet, making sure the nuts are in a single layer.
  • Once the oven temperature has reached 250 degrees, put the baking sheet in the oven and bake for 45 minutes. 
  • Remove the baking sheet from the oven and place on top of the stove. 
  • Using a long-handled wooden spoon or spatula, gently mix the nuts.
  • Put the pan back in the oven for 15 minutes and then turn off the oven. Leave the nuts in the warm oven with the heat off for at least 1 hour. (It's okay to leave them in the oven overnight).  The low heat will dry them out, which is what you want.
  • Set aside to cool. Cover and refrigerate or freeze.