Maple Pecans

Maple Pecans | ChopChop


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.

Hands-on time:
Total time: 2 hours, 20 minutes
Makes: 16 Servings

Kitchen Gear: 

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


egg white
4 cups
raw pecans, walnuts, or almonds (or a combination)
2 tablespoons
maple syrup
1⁄4 cup
1 teaspoon
2 teaspoons
ground cinnamon
1 1⁄2 teaspoon
chili powder (if you like it spicy)
1⁄4 teaspoon
cayenne (if you like it spicy)


  1. 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!
  2. Add the nuts and mix until they are well coated with the egg white.
  3. Drizzle the maple syrup, and sprinkle the sugar, salt, and cinnamon over the nuts. Mix well.
  4. Put the bowl in the refrigerator for at least 1 hour and up to overnight. Mix from time to time. 
  5. With the help of your adult, turn the oven on and set it to 250 degrees. Put a large piece of parchment or wax paper (enough to cover) on the baking sheet.
  6. Pour the nuts onto the preapred baking sheet, making sure the nuts are in a single layer.
  7. With the help of your adult, put the baking sheet in the oven and bake for 45 minutes. 
  8. With the help of your adult, remove the baking sheet from the oven and place on top of the stove. 
  9. Using a long-handled wooden spoon or spatula, gently mix the nuts.
  10. 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.
  11. Set aside to cool. Cover and refrigerate or freeze.