Three Ingredient Maple Pecan Candies

ByLindsey Gremont Hours
Comments 27 Comments

3 Ingredient Maple Pecan Candies from Homemade Mommy

Do you have Butter? Maple syrup? Nuts? Then you can make this 3 ingredient homemade candy that is refined sugar-free! This takes about 30 minutes to make active time and the result is worth it.

Ingredients

Tools needed: candy thermometer

Directions

Heat the maple syrup until a candy thermometer registers 249 degrees (hard ball stage). Use a pot with tall sides to avoid this boiling over. You can kind of stir down the foam as it heats to prevent a boil over as well. Be careful – hot maple syrup can burn you!

Once it hits the hard ball stage (249 degrees F), stir in the butter. Remove from heat and stir in the nuts.

Spoon out into oiled mini-muffin cups or a small silicon ice tray. Once the candies are cooled, wrap each one in wax paper or edible rice paper.

This post is featured on: Allergy Free Wednesday, Real Food Wednesday, Waste Not Want Not Wednesday, Simple Lives Thursday, Pennywise Platter, Freaky Friday, Fill Those Jars Friday, Fight Back Friday, Small Footprint Friday, Sweet Sharing Monday, Creative Juice Thursday

27 Comments

  1. I am going to try it with coconut butter or coconut oil. I am sure that would work, too. Fun candy!

  2. These sound delicious! I think I will try them as a Christmas goodie.

  3. I love how simple these are! I think I’ll try them with cashews 🙂

    Thanks so much for sharing these on Waste Not Want Not!

  4. Robin @ Thank Your Body says:

    These are on my “to make” list. Look so good!

    Thanks for linking up to Thank Your Body Thursday!

    http://www.thankyourbody.com

  5. Is this maple syrup with corn syrup in it? I only use real maple syrup.

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  16. HI, My candy thermometer says that 260 degrees is hard ball stage and that 248 degrees is firm ball stage. Which one is required for this recipe?

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  24. I just made these, and they turned out wonderfully! The only thing I did differently was to add a little sprinkle of salt, because my butter was unsalted. Loved it! Thanks for all of your great recipes!

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