These Candied Pecans are the perfect blend of sweet, crunchy, and buttery—an irresistible snack or dessert topping you’ll make again and again.
Why You’ll Love This Recipe
• No fancy equipment—just a skillet and a spatula
• Ready in under 25 minutes start to finish
• Perfect holiday gift jars or DIY snack packs
• Naturally gluten-free and easy to tweak
• Great as a topping for salads, oatmeal, or ice cream
• Kid-approved treat that disappears fast
• Keeps well in an airtight container—snack anytime
• Incredibly fragrant—your house will smell like fall
Ingredients
• 2 cups pecan halves (raw, unsalted)
• ¼ cup granulated sugar (sub brown sugar for a deeper flavor)
• 2 tablespoons unsalted butter (room temp or melted)
• 1 teaspoon ground cinnamon (or pumpkin pie spice)
• ¼ teaspoon fine sea salt (or kosher salt)
• ½ teaspoon pure vanilla extract (optional, for extra warmth)
• Pinch of cayenne or chili powder (optional, for a sweet-spicy twist)
Directions
1. Warm the skillet
Heat a heavy-bottomed skillet over medium heat and add the sugar. You know what? Watching sugar melt is oddly mesmerizing—stir gently with a wooden spoon until it turns a light amber.
2. Add butter & spices
Immediately stir in the butter, cinnamon, and salt (plus cayenne if you’re feeling adventurous). Keep stirring so nothing sticks.
3. Toss the pecans
Slide the pecans into the caramel mixture, toss vigorously to coat each piece, and let them sizzle for about 2–3 minutes—when you smell that warm cinnamon, you’re on the right track.
4. Stir in vanilla
Remove the skillet from heat, stir in vanilla extract, and give one last toss so each nut is perfectly glazed.
5. Cool on parchment
Spread the candied pecans in a single layer on a parchment-lined baking sheet. Use two forks to separate any clumps.
6. Let rest
Let the nuts cool completely (about 15–20 minutes). They’ll crisp right up as they reach room temperature—no chilling required.
Servings & Timing
Yield: about 3 cups of Candied Pecans (serves 8–10 as a snack)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20–25 minutes
Variations
• Maple-Sweet: Swap granulated sugar for pure maple syrup and skip the vanilla.
• Spiced Holiday: Add ½ teaspoon nutmeg and a dash of allspice for Christmas flavors.
• Savory Blend: Omit sugar, toss pecans with rosemary, olive oil, and sea salt for a savory snack.
• Keto Edition: Use Swerve or erythritol in place of sugar to make it low-carb.
• Chocolate Drizzle: After cooling, drizzle melted dark chocolate over the pecans and let set.
• Nut Mix-Up: Replace half the pecans with almonds or cashews for a mixed nut version.
Storage & Reheating
Store candied pecans in an airtight container at room temperature for up to two weeks—although they rarely last that long! For longer storage, tuck them in a sealed freezer bag and freeze up to three months. No reheating needed; they’re perfect straight from the jar.
FAQs
Q: Why did my sugar clump or harden too quickly?
A: If your heat’s too high, sugar can burn or seize—keep it at medium and stir gently.
Q: Can I use pre-roasted or salted pecans?
A: You can, but reduce added salt and skip butter if nuts already have oil.
Q: How do I get a smooth glaze without clumps?
A: Stir continuously and spread nuts immediately on parchment; separate clumps with a fork.
Q: What’s the best way to gift these?
A: Fill mason jars, tie with ribbon, and attach a handwritten gift tag for a homemade holiday present.
Q: Are candied pecans vegan?
A: Swap butter for coconut oil and use maple syrup instead of sugar to keep it plant-based.
Q: Can I make these ahead for a party?
A: Absolutely—storage is easy, and they taste just as fresh days later.
Q: How do I know when they’re done cooking?
A: When the sugar is fully melted, nuts are toasted, and you smell cinnamon. Don’t let it turn too dark!
Q: Any tips for cleanup?
A: Soak that skillet in hot, soapy water immediately—burnt sugar cleans up easier after a short soak.
Conclusion
With just a handful of pantry staples, you’ve whipped up a sweet, crunchy batch of Candied Pecans that’s perfect for snacking, gifting, or dressing up a dessert. Give this easy, homemade recipe a try, and let me know how yours turned out—leave a comment or star rating, and don’t forget to explore more sweet treats in my recipe archive!
Candied Pecans
Ingredients
- 2 cups pecan halves raw, unsalted
- 1/4 cup granulated sugar or brown sugar
- 2 tablespoons unsalted butter room temp or melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract optional
- Pinch cayenne pepper optional, for heat
Instructions
- Heat sugar over medium heat, stirring gently until it melts into a light amber caramel.
- Stir in butter, cinnamon, salt, and cayenne (if using) until smooth and fragrant.
- Add pecan halves, tossing continuously for 2–3 minutes until every nut is glazed.
- Remove pan from heat, stir in vanilla extract, and toss to combine.
- Spread nuts on parchment paper and separate clumps with a fork, letting them cool completely.
Notes
Nutrition
