Candied pecans are a delicious, crunchy, and sweet snack during the holidays or any time of the year. Made with only five pantry staple ingredients in just ten minutes, you can enjoy this nutty treat whenever the craving hits. Enjoy it by the handfuls on its own, or add it on salads, veggies, cheese boards, or dessert. The best part? They can last for months when stored right.
Why You'll Love Candied Pecans
- Quick and easy to make. These candied pecans are made with just a handful of ingredients and ready in just ten minutes. Seriously! This is the fastest treat you’ll ever make.
- They're sweet and crunchy. These candied pecans have the best flavor and texture. They are flavored with brown sugar, cinnamon, and vanilla for major cozy vibes. Plus, the perfect brown sugar coating adds the right amount of crunch that will delight your taste buds.
- You can enjoy them for months. Candied pecans can a week at room temperature and can even last for months if stored in the freezer. So don’t worry about needing to devour all your candied nuts asap... but if you are like me, go right ahead! It’s too hard to stop snacking on. Add them to salads, veggies, and cheese boards.
Ingredients and Substitutions
To make homemade candied pecans, you will need just a handful of simple ingredients (full quantities in the recipe card below):
- pecans
- brown sugar
- cinnamon
- vanilla
- salt
- water
You can also add in a little cayenne pepper or some orange zest to change up the flavor.
How to Make the Best Candied Pecans
- Combine ingredients. In a medium skillet, add brown sugar, cinnamon, salt, vanilla, and water. Cook over medium heat and cook, whisking until the brown sugar melts and sauce is bubbling, about one minute.
- Add pecans and cook. Stir in the pecans and coat them completely with the brown sugar mixture. Cook until the sugar forms clumps around the pecans and they look like candied pecans, about 3 minutes. Keep a close eye on them as they can burn quickly.
- Cool down. Line a quarter sheet baking pan with parchment paper and transfer the pecans on top in a single layer. Set aside to allow them to cool down to room temperature before serving.
How to Serve Candied Pecans
Candied pecans are a delicious snack all on their own. They also go great in lots of other recipes.
- Add them to a Charcuterie Board.
- Top them on salads like this Apple Arugula Salad.
- Serve them for breakfast in a Fruit and Yogurt Parfait.
- Add them on top of roasted vegetables like Roasted Butternut Squash and Roasted Green Beans.
- Serve them with dessert such as topping them on Vanilla Ice Cream.
Recipe Tips and Tricks
- Sticky pecans? Immediately after cooking, your pecans may be sticky. Once they cool, the stickiness should go away. If they’re not hard after cooling, it means your pan didn’t get hot enough. To fix, reintroduce your candied pecans to the stove, heating them up while ensuring they don’t burn.
- How to store: Store the candied pecans in an airtight container at room temperature for up to one week, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months.
- Other candied nuts: You can use this recipe for candied pecans on other nuts too! Try walnuts, hazelnuts, cashews, and peanuts.
More Pecan Recipes
- Arugula Salad with Apple and Pecan
- Pecan Snowball Cookies
- Sweet Potato Casserole with Pecans
- Gingerbread Granola
- Caramel Pecan Pie Cheesecake Bars
- Old Fashioned Pecan Pie
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Recipe
Candied Pecans
- Total Time: 10 minutes
- Yield: 2 cups
- Diet: Vegan
Description
Candied pecans are a delicious, crunchy, and sweet snack during the holidays or great topped on salads and more. Made with five pantry staple in 10 minutes.
Ingredients
- ¼ cup brown sugar
- ½ tablespoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 + ½ tablespoons water
- 1 + ½ cups pecan halves
Instructions
- In a medium skillet, add brown sugar, cinnamon, salt, vanilla, and water. Cook over medium heat and cook, whisking until the brown sugar melts and sauce is bubbling, about one minute.
- Stir in the pecans and coat them completely with the brown sugar mixture. Cook until the sugar forms clumps around the pecans and they look like candied pecans, about 3 minutes. Keep a close eye on them as they can burn quickly.
- Line a quarter sheet baking pan with parchment paper and transfer the pecans on top in a single layer. Set aside to allow them to cool down to room temperature before serving.
Notes
Sticky pecans? Immediately after cooking, your pecans may be sticky. Once they cool, the stickiness should go away. If they’re not hard after cooling, it means your pan didn’t get hot enough. To fix, reintroduce your candied pecans to the stove, heating them up while ensuring they don’t burn.
How to store: Store the candied pecans in an airtight container at room temperature for up to one week, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months.
Other candied nuts: You can use this recipe for candied pecans on other nuts too! Try walnuts, hazelnuts, cashews, and peanuts.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: Stovetop
- Cuisine: American
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Cathy says
Delicious. Nece and sweet!