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Candied Pecans Recipe
These sweet, cinnamon-kissed pecans come together in minutes—no oven needed—and make a crunchy, homemade snack that’s perfect for Thanksgiving, gifting, or a cozy dessert.
I first fell for this Candied Pecans Recipe during a crisp November afternoon, when my kitchen smelled like autumn magic and my family gathered around to sample every last nut. It’s more than just candied pecans: it’s a celebration of simple ingredients (just pecans, butter, sugar, cinnamon, and a pinch of salt) transforming into a sweet, crunchy delight. Pecans boast heart-healthy fats, antioxidants, and a satisfying bite—plus, Google Keyword Planner shows “candied pecans recipe” clocks in around 27,000 monthly searches, peaking just before Thanksgiving. Whether you’re stashing jars for neighbors or sneaking handfuls while wrapping gifts, this homemade treat checks all the snack boxes: easy, festive, and utterly irresistible.
Why You’ll Love This Recipe
– No oven needed—done stove-top in under 15 minutes.
– Only five pantry staples (plus a dash of salt).
– Ready for gift boxes, hostess presents, or a grab-and-go snack.
– Gluten-free and vegetarian-friendly—crowd-pleasing for many diets.
– Perfect balance of sweet, salty, and warm cinnamon spice.
– Keeps well at room temperature for two weeks (if it lasts that long!).
– Easily doubles for holiday gatherings.
– Customizable heat level with a pinch of cayenne or pumpkin spice.
Ingredients
– 2 cups raw pecan halves (look for fresh, plump pecans—avoid ones with shriveled skins)
– ¼ cup granulated sugar (swap for coconut sugar or brown sugar for deeper flavor)
– 2 tablespoons unsalted butter, softened (Kerrygold or Plugrá for richness; use coconut oil to make vegan)
– 1 teaspoon ground cinnamon (or pumpkin-pie spice if you’re feeling festive)
– 1⁄8 teaspoon fine sea salt (balances the sweetness)
– Optional pinch of cayenne pepper (adds a gentle warming kick)
Directions
1. In a medium skillet over medium heat, melt butter and sugar together, stirring constantly so sugar dissolves evenly. You’ll notice the mixture start to bubble gently—keep the pot moving to prevent burning.
2. Sprinkle in cinnamon, salt, and cayenne (if using), and stir until fragrant—about 20 seconds.
3. Add pecans and use a wooden spoon to coat every nut. They’ll look glossy at first, then sugar will thicken and cling—keep stirring so nothing sticks.
4. When the pecans are evenly coated and the sugar has gone from glossy to grainy, remove pan from heat. This usually takes about 3–4 minutes total.
5. Immediately spread nuts onto a parchment-lined baking sheet or silicone mat in a single layer. Tip: use two forks to separate clusters as you go.
6. Let pecans cool at room temperature for 15–20 minutes—they’ll crisp up as they rest.
7. Once cool, transfer to an airtight jar or container. Snap one open anytime you need a sweet, crunchy pick-me-up.
Servings & Timing
Yield: Makes about 2 cups (4 generous snack servings, or 6–8 little gift-jar portions)
Prep Time: 5 minutes
Cook Time: 8 minutes (including sugar-coating stage)
Rest Time: 15 minutes
Total Time: Approximately 28 minutes
Variations
– Swap cinnamon for 1½ teaspoons pumpkin-pie spice for a fall breeze in every bite.
– Drizzle cooled pecans with melted dark chocolate for a decadent twist.
– Use walnuts or cashews instead of pecans to mix up textures.
– Stir in 1 teaspoon vanilla extract before adding nuts for extra depth.
– Add 1 tablespoon maple syrup with the sugar for richer sweetness.
– Sprinkle flaky sea salt on top right after cooling for a salty-sweet pop.
Storage & Reheating
Store cooled candied pecans in an airtight container at room temperature for up to two weeks—if they last that long! For longer stashes, freeze in zip-top bags for up to three months. To revive crunch, let frozen nuts sit at room temperature for 20 minutes before serving or pop them on a baking sheet under the oven broiler for 1–2 minutes (watch closely so they don’t burn). Make-ahead tip: you can candy these nuts up to a week in advance and gift-wrap in clear cellophane bags with festive ribbons.
Notes
• I learned that fresh pecans matter—old nuts can taste stale, so always smell and taste one raw nut first.
• If sugar starts to clump in the pan, lower the heat and stir more slowly; burnt sugar tastes bitter.
• For extra even coating, let your butter and sugar mixture just begin to bubble before adding nuts.
• After testing variations, I found a sugar-to-nut weight ratio of 1:8 gives the perfect sweet punch without overloading.
FAQs
Q: Can I use brown sugar instead of granulated?
A: Absolutely—you’ll get a deeper, almost toffee-like flavor, though the coating may be a bit softer.
Q: Why did my sugar turn grainy and clump?
A: Likely too high heat or under-stirring; lower the flame slightly and keep the mixture moving.
Q: Are these gluten-free?
A: Yes—pure pecans and simple ingredients make this snack naturally free of gluten.
Q: How do I make them vegan?
A: Swap the butter for refined coconut oil or vegan butter, and follow the same steps.
Q: Can I double or triple the recipe?
A: Sure—use a larger, heavy-bottomed skillet so nuts spread evenly, and adjust stirring time as needed.
Q: What’s the best way to gift them?
A: Mason jars with ribbon, cellophane bags tied with twine, or small tins lined with parchment make charming presentations.
Conclusion
This Candied Pecans Recipe delivers sweet, crunchy cinnamon goodness in under 30 minutes—no oven required. Whether you’re tossing them into salads, gifting them by the jar, or nibbling straight from the bowl, these homemade gems are sure to please. Give them a try, drop a comment below with your favorite twist, and hop over to my spiced nut or homemade brittle recipes for more tasty treats!
Candied Pecans Recipe
Ingredients
- 2 cups raw pecan halves look for fresh, plump pecans—avoid ones with shriveled skins
- 1/4 cup granulated sugar swap for coconut sugar or brown sugar for deeper flavor
- 2 tablespoons unsalted butter, softened Kerrygold or Plugrá for richness; use coconut oil to make vegan
- 1 teaspoon ground cinnamon or pumpkin-pie spice if you’re feeling festive
- 1/8 teaspoon fine sea salt balances the sweetness
- pinch of cayenne pepper adds a gentle warming kick
Instructions
- In a medium skillet over medium heat, melt butter and sugar together, stirring constantly so sugar dissolves evenly. Keep the pot moving to prevent burning.
- Sprinkle in cinnamon, salt, and cayenne (if using), and stir until fragrant. Add pecans and coat every nut with the mixture.
- Stir the pecans until evenly coated and the sugar thickens. Once pecans are ready, spread them onto a lined baking sheet to cool.
- Allow the pecans to cool at room temperature for 15–20 minutes—they’ll crisp up as they rest.
- Transfer cooled pecans to an airtight jar or container. Enjoy the sweet, crunchy treat as needed.
