Today, I bring you one last seasonal indulgence: Bourbon Maple Candied Pecans from Cookie + Kate. These are easy-to-make, delicious winter treats. They’re perfect on a charcuterie board, great for gift-giving, and just plain decadent for snacking anytime. (I used the recipe from Kate’s cookbook, Love Real Food, but you can find it here on her website as well.*)


Bourbon Maple Candied Pecans
Kathryne Taylor of Cookie + Kate


  • 1/4 cup maple syrup
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon bourbon or 1 teaspoon vanilla extract
  • 1-1/2 teaspoons kosher salt
  • 1/4 teaspoon ground cinnamon
  • Scant 1/4 teaspoon cayenne pepper (optional)
  • 3 cups raw pecan halves


Preheat the oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper.

In a medium bowl, combine the maple syrup, melted butter, bourbon (or vanilla), salt, cinnamon, and cayenne (if you like your pecans to have a spicy kick) and whisk until blended. Add the pecans and stir to coat. Dump the contents of the bowl onto the prepared baking sheet and spread out in a single layer (the maple syrup will pool on the bottom of the pan, but that’s okay).

Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes total. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)

Remove from the oven and stir the pecans one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carfully separate any large clumps. Let the pecans cool completely on the pan.

Candied pecans will keep for up to 2 months in a sealed bag at room temperature.

I can attest (after making four batches in the last 10 days) that these are super quick to make, very easy — and really, really good. (Charcuterie board “meals” are high on my what’s-for-dinner plan during the holidays.)


*The website version of the recipe does not list ingredients, which is weird, but it does include several variations you could try, including a pumpkin spice version. I’ve only tried the bourbon maple variety, but I’m sure these would be fabulous without the bourbon. (And I do add the cayenne, just sayin.)


If you’re wondering what this “advent calendar” is all about, you can read my “intro” post here.