Name: Homemade Cinnamon-Maple Candied Pecans & Pepitas
Prep time: 5 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup raw pecan halves; 1 cup raw pepitas (hulled pumpkin seeds); ¼ cup pure maple syrup; 1 tsp ground cinnamon; 1 tsp vanilla extract; 1 tbsp melted coconut oil or butter; Pinch of sea salt

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Homemade Cinnamon-Maple Candied Pecans & Pepitas are a crunchy, sweet, and spiced snack that I love to make during the fall season—or really, anytime I want something satisfying to munch on. These nuts and seeds are roasted to perfection with a blend of cinnamon, maple syrup, and just a touch of salt, giving them the perfect balance of warm spice and rich sweetness.

Why You’ll Love This Recipe

I love how easy these candied pecans and pepitas are to make, and they fill my kitchen with the coziest cinnamon-maple aroma. They’re perfect for snacking, topping salads, or gifting in little jars. There’s no refined sugar, and everything comes together in one bowl with no fancy tools. They’re also naturally gluten-free and dairy-free, making them a great option for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw pecan halves
Raw pepitas (hulled pumpkin seeds)
Pure maple syrup
Ground cinnamon
Vanilla extract
Coconut oil or melted butter
Sea salt

Directions

I preheat the oven to 300°F and line a baking sheet with parchment paper.
In a large bowl, I mix together the maple syrup, melted coconut oil or butter, cinnamon, vanilla, and a pinch of salt.
I add the pecans and pepitas to the bowl and stir until everything is evenly coated.
I spread the mixture in an even layer on the prepared baking sheet.
I bake for about 25–30 minutes, stirring once halfway through to ensure even toasting.
Once out of the oven, I let them cool completely—they crisp up as they cool.
I break apart any clumps and store them in an airtight container.

Servings and timing

This recipe makes about 2 cups of candied pecans and pepitas.

Prep time: 5 minutes
Cook time: 25–30 minutes
Cool time: 20 minutes
Total time: 50–55 minutes

Variations

I sometimes add a dash of cayenne for a sweet-and-spicy twist, or a bit of ground nutmeg for extra warmth. If I want extra crunch, I stir in sunflower seeds or chopped almonds. For a holiday feel, I’ve used a pinch of pumpkin pie spice instead of plain cinnamon. You can also drizzle with melted dark chocolate after baking for a dessert-worthy version.

Storage/Reheating

Once cooled, I store them in an airtight jar or container at room temperature for up to 2 weeks. For longer storage, I freeze them in a zip-top bag for up to 3 months. They stay crunchy and delicious straight from the freezer, no need to thaw.

FAQs

Can I use honey instead of maple syrup?

Yes, I’ve used honey in a pinch. It works well, but maple syrup gives a smoother coating and deeper flavor.

Are raw nuts required for this recipe?

Yes, I use raw pecans and pepitas so they don’t overcook during roasting. Pre-roasted nuts can burn too easily.

Can I double the batch?

Absolutely. I double it often—just use two baking sheets so everything roasts evenly without overcrowding.

How do I prevent them from sticking together?

I let them cool fully on the pan and break them apart gently. Stirring halfway through baking also helps keep them from clumping too much.

Can I make this without oil or butter?

Yes, I’ve skipped the fat before and it still works, though the coating may be slightly less rich. Coconut oil adds a subtle flavor I really enjoy.

Conclusion

Homemade Cinnamon-Maple Candied Pecans & Pepitas are one of my favorite snacks to keep on hand. They’re easy to make, loaded with flavor, and incredibly versatile. Whether I’m sprinkling them on salads, gifting them during the holidays, or snacking straight from the jar, these sweet and crunchy bites always hit the spot.