Snack

Maple-Sherry Spiced Pecans

A small tray of pecans gets a maple-butter coating and a gentle chile finish. Stir while roasting so the coating dries evenly around the nuts.

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Cook Mode

Yield: 1 batch
Cuisine: American-inspired

Bring it to the table

Watch the smaller batch

Spread the pecans in one layer and stir during roasting. Begin checking early and use the color and dryness of the coating as your guide.

At the table

Cool before serving as a snack or scattering over a salad.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

2 cups pecans
2 tbsp butter
1 tbsp maple syrup
1 tbsp dry sherry
1/16 tsp cayenne pepper — a small pinch for the base batch
1/4 tsp fine sea salt — plus a little more to taste

A few useful notes.

The base batch starts with 2 cups pecans.

The sherry is an ingredient in the coating; this recipe is not described as alcohol-free.

The cooking plan

How to make Maple-Sherry Spiced Pecans.

Heat the oven to 350°F. Line a rimmed baking sheet with parchment rated for the oven temperature.
Melt the butter in a small saucepan. Stir in maple syrup, sherry, cayenne and salt.
Toss the pecans with the warm coating using a spoon or spatula. Spread in one layer on the baking sheet.
Roast, stirring occasionally, until the nuts are fragrant and the coating looks dry. Start checking after 10 minutes and continue as needed, watching closely to prevent scorching.
Cool completely on the tray. Taste and add a little more salt if needed before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale