If you’ve ever nibbled on those sweet, crunchy treats at a salad bar or holiday party, you know just how addictive they can be. Today, I’m thrilled to share my easy and utterly delicious Candied Pecans Recipe that you’ll want to make again and again. This recipe is quick, requires just a few pantry staples, and yields crunchy, caramelized pecans with a hint of cinnamon that my whole family goes crazy for. Stick around, because I’m going to share all my best tips so you can get them just right every time.
Why You’ll Love This Recipe
- Quick & Easy: You’ll have these candied pecans ready in just about 10 minutes, perfect for last-minute cravings or guests.
- Simple Ingredients: Brown sugar, cinnamon, water, salt, and pecans — pantry staples that create magic together.
- Perfect Crunch: The pecans crisp up beautifully without needing an oven, thanks to stovetop caramelization.
- Versatile Use: Great on salads, desserts, or just for snacking straight from the jar.
Ingredients You’ll Need
The ingredients for this Candied Pecans Recipe are as straightforward as it gets, and each one plays a crucial role in balancing sweetness, spice, and crunch. Pro tip: Always use fresh pecans because old nuts can be bitter and ruin the flavor.
- Brown sugar: This adds the perfect rich sweetness and helps form that glossy candy coating.
- Water: Just a tablespoon to help dissolve the sugar evenly and create the syrupy base.
- Cinnamon: Warm and comforting, it adds subtle spice that lifts the flavor wonderfully.
- Sea salt: A touch of salt balances the sweetness and enhances all the flavors.
- Raw pecan halves: Fresh and crunchy nuts are essential—you’ll want toasty, buttery pecan halves for that authentic taste.
Variations
I love how versatile this Candied Pecans Recipe can be. Over time, I’ve tried swapping ingredients and tweaking flavors—giving you ideas to make it your own and fit your mood or dietary needs.
- Add Vanilla Extract: Adding a teaspoon of vanilla during cooking gives these pecans an extra warm aroma that’s simply irresistible.
- Spicy Kick: If you’re into a bit of heat, sprinkle in some cayenne pepper alongside the cinnamon for a sweet-spicy combo my friends adore.
- Nut Variations: I’ve swapped pecans for walnuts or almonds with great results—just adjust cooking time slightly for nut size.
- Maple Syrup Swap: For a more natural sweetener, try substituting part of the brown sugar with maple syrup, but keep an eye on caramelizing consistency.
How to Make Candied Pecans Recipe
Step 1: Prepare Your Workspace
Start by lining a baking sheet with parchment paper—it’s essential to prevent sticking once the nuts are coated. Having everything prepped ahead will save you from scrambling when the sugar syrup comes together fast.
Step 2: Make the Sugar Syrup
Over medium heat, combine the brown sugar, water, cinnamon, and salt in a skillet. Stir constantly as the sugar dissolves and the mixture starts bubbling—this usually takes about 1 minute. Watching closely is key here to avoid burning.
Step 3: Coat the Pecans
Once the syrup is bubbling nicely, toss in the raw pecan halves. Stir continuously for 1 to 2 minutes until every nut is shiny and evenly coated with that gorgeous syrup. You’ll notice the pecans start to smell toasted and sweet—smells like magic in the kitchen!
Step 4: Cool to Crisp
Immediately spread the coated pecans in a single layer on your lined baking sheet. This step is crucial because if they pile up, they’ll stick together. Let them cool completely at room temperature—the syrup hardens to a perfect crisp shell.
Pro Tips for Making Candied Pecans Recipe
- Keep Stirring: When cooking the sugar mixture, constant stirring prevents burning and ensures smooth coating.
- Cinnamon’s Delicate: I learned to add cinnamon right at the start so its warmth infuses evenly without overpowering the nuts.
- Single Layer Cooling: Spreading pecans thinly keeps them from clumping – this little step saved me many failed batches.
- Use Fresh Nuts: Old or stale pecans won’t caramelize well and can taste bitter; fresh is always best.
How to Serve Candied Pecans Recipe
Garnishes
I usually sprinkle a few candied pecans over mixed greens salad or roasted veggies for a sweet crunch, but I also love them chopped fine as a garnish on ice cream or creamy yogurt. Adding a pinch of flaky sea salt on top after they cool really elevates the flavor even more.
Side Dishes
These candied pecans pair perfectly alongside sharp cheeses, roasted Brussels sprouts, or a sweet potato casserole. My family also enjoys tossing them in breakfast oatmeal or pancakes for a surprising texture and flavor boost.
Creative Ways to Present
For holiday gatherings, I’ve served candied pecans in small glass jars tied with rustic twine as edible favors. Another fun idea is layering them in parfaits or decorating cupcakes by pressing a few on top for an irresistible crunch.
Make Ahead and Storage
Storing Leftovers
I keep my candied pecans in an airtight container at room temperature, and they stay perfectly crunchy for about a week. Just make sure they’re fully cooled before sealing to avoid any moisture buildup.
Freezing
If you want to keep them longer, freezing works well. I bag mine in a resealable freezer bag with as much air removed as possible. When thawed, they maintain their crunch and sweetness just as if freshly made.
Reheating
If your candied pecans soften after storage, a quick 3-5 minute toast in a 300°F oven revitalizes that snap. Just keep an eye so they don’t burn—you’ll recognize that toasty aroma when they’re ready.
FAQs
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Can I use roasted pecans instead of raw?
It’s best to use raw pecans for this recipe. Roasted pecans already have oils and flavors that may prevent the sugar syrup from adhering properly and can make the final texture less crisp.
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How long do candied pecans keep?
Stored in an airtight container at room temperature, candied pecans keep well for up to a week. If you want to store them longer, freezing is a great option and preserves their crunch.
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Can I make this recipe without cinnamon?
Absolutely! Cinnamon adds warmth and depth, but if you’re not a fan or have an allergy, you can omit it, and the pecans will still be deliciously sweet and crunchy.
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Why did my candied pecans stick together?
That typically happens if the pecans aren’t spread out thinly to cool. To prevent clumping, lay them in a single layer on parchment and don’t crowd them. Stirring while cooking is also crucial for even coating.
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Can I substitute other nuts in this Candied Pecans Recipe?
You sure can! Walnuts, almonds, or even cashews work well. However, cooking times might vary slightly due to differences in size and oil content, so keep a close eye during the syrup phase.
Final Thoughts
This Candied Pecans Recipe quickly became one of my kitchen staples because it’s effortless but so rewarding. I love pulling out a bowl when friends stop by or adding them to salads for that surprising sweet crunch. I hope you enjoy making these as much as I do — once you try this simple method, you’ll never look at pecans the same way again!
Print
Candied Pecans Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Serves 6
- Category: Snack
- Method: Stovetop
- Cuisine: American
Description
Delightfully sweet and crunchy candied pecans made with brown sugar, cinnamon, and a hint of sea salt. These easy-to-make pecans are perfect as a snack, salad topper, or holiday treat.
Ingredients
Ingredients
- ¼ cup brown sugar
- 1 tablespoon water
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1½ cups raw pecan halves
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Syrup: In a medium skillet over medium heat, combine the brown sugar, water, cinnamon, and sea salt. Stir continuously until the sugar dissolves and the mixture bubbles, about 1 minute.
- Coat the Pecans: Add the raw pecan halves to the skillet and stir constantly for 1 to 2 minutes until all pecans are evenly coated with the sugar mixture.
- Cool and Crisp: Spread the coated pecans in a single layer on the prepared baking sheet. Allow them to cool completely so they harden and become crisp.
- Storage: Store the cooled candied pecans in an airtight container at room temperature for up to one week. For extended storage, freeze them.
Notes
- Ensure continuous stirring to prevent the sugar from burning.
- If pecans stick to each other after cooling, gently separate them before storage.
- For a nuttier flavor, lightly toast pecans before coating, but avoid over-toasting to prevent bitterness.
- These candied pecans are excellent as toppings for salads, desserts, or as a sweet snack.
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
