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.
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.
Notes
• Fresh pecans are recommended for best flavor. • Stir constantly to avoid burning the sugar. • Adjust sweetness and spice level to preference.
Nutrition
Calories: 200kcal
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