How To Make Candied Pecans Recipe

I perfected a five-minute Stove Top Candied Pecans recipe I turn to whenever I want a quick, versatile topping for salads and desserts.

I love turning simple pecan halves and granulated sugar into something that makes you stop and stare. My quick, no fuss Stove Top Candied Pecans started as a kitchen accident and now I make it whenever I need a fast wow.

They give salads and desserts a weirdly perfect crunch so I always keep a jar for Candied Pecans For Salad or last minute treats. It’s not fancy, but it changes everything, and yes sometimes the sugar clumps a bit cause I rush, but that odd bit is kind of the best part.

Trust me, you want to try this.

Ingredients

• Crunchy, buttery nuts rich in healthy fats, fiber and plant protein, great for snacking often.
• Adds crisp caramel sweetness, mostly carbs so use sparingly or balance with nuts in moderation.
• Warm floral flavor that rounds out sweetness, a little goes a long way and aroma.
• Earthy, fragrant spice that adds warmth and depth, pairs perfectly with pecans for comfort.
• Tiny pinch brightens flavors, balances sweetness, enhances texture and overall taste and depth.
• Makes coating silkier and richer, adds fat for mouthfeel but it’s optional sometimes.
• Tiny kick cuts sweetness, complex heat lifts flavor, great for bold fans sometimes too.

Ingredient Quantities

• 1 pound (about 4 cups) pecan halves
• 1 cup granulated sugar
• 1/4 cup water
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 tablespoon unsalted butter (optional)
• Pinch of cayenne pepper or black pepper (optional)

How to Make this

1. Line a baking sheet with parchment or foil and set nearby so you can dump the nuts right away when theyre done.

2. In a large heavy skillet combine 1 cup granulated sugar, 1/4 cup water, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon fine sea salt (add a pinch of cayenne or black pepper if you want heat). Stir to combine.

3. Heat the skillet over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle simmer, about 2 minutes.

4. Add 1 pound (about 4 cups) pecan halves to the syrup and stir constantly so every pecan gets coated. Keep the heat at medium, dont walk away.

5. Continue stirring as the liquid thickens and then crystallizes on the nuts, about 3 to 5 minutes total. You want the syrup to go grainy and cling to the pecans, not burn.

6. Remove the pan from heat, immediately stir in 1 teaspoon pure vanilla extract and 1 tablespoon unsalted butter if using, this will melt into a shiny glaze and help separate clusters. Mix until nuts are evenly coated.

7. Pour the hot candied pecans onto the prepared sheet and spread into a single layer with a spatula or two forks, breaking up big clumps while still warm.

8. Let cool completely (15 to 30 minutes) until crisp, then break apart any stuck pieces. Store in an airtight container at room temp for up to 2 weeks.

Equipment Needed

1. Large heavy skillet, stainless steel or cast iron works best for the syrup
2. Baking sheet lined with parchment or foil so you can dump the nuts right away
3. Wooden spoon or heatproof spatula for constant stirring
4. Measuring cups and spoons for the sugar water cinnamon salt and vanilla
5. Two forks or a thin spatula to spread and break up clusters while warm
6. Small heatproof bowl or ramekin to mix the vanilla and butter if using
7. Oven mitts or pot holders for handling the hot pan
8. Airtight container or jar for storing the cooled pecans

FAQ

How To Make Candied Pecans Recipe Substitutions and Variations

How To Make Candied Pecans

• 1 pound (about 4 cups) pecan halves
• 1 cup granulated sugar
• 1/4 cup water
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 tablespoon unsalted butter (optional)
• Pinch of cayenne pepper or black pepper (optional)

These candied pecans are sweet, a little spicy if you want, and totally addictive. They make a great snack, salad topper, or gift in a jar.

1. Preheat oven to 300 F and line a baking sheet with parchment paper or a silicone mat.
2. In a medium heavy pan over medium heat combine sugar and water. Stir until sugar dissolves and the mixture simmers, about 3 to 4 minutes. Don’t walk away, it can go from good to burnt quick.
3. Stir in vanilla, cinnamon, salt and the optional pinch of cayenne or black pepper. Let the mixture bubble gently for 30 seconds.
4. Add the pecans and toss with a wooden spoon or heatproof spatula until every nut is coated in the syrup, about 2 minutes. If using butter add it now and stir until melted and coating the nuts.
5. Transfer pecans to the prepared sheet and spread them out in a single layer. Use a fork to separate any clumps as they cool.
6. Bake 15 to 20 minutes, stirring once halfway through so they brown evenly. Keep an eye on them, once they start to brown they finish fast.
7. Let the pecans cool completely on the sheet, they will crisp as they cool. Break apart any pieces and store in an airtight container at room temp for up to two weeks if they last that long.

Quick tips you might like: use a heavy pan so the sugar cooks evenly, and don’t skip the parchment or they stick. If they seem sticky after cooling give them a few extra minutes in the oven.

Substitutions

• Granulated sugar: try light brown sugar for a deeper caramel, or use 3/4 cup pure maple syrup or 3/4 cup honey instead of the sugar and water. If you use syrup or honey skip or cut the water, and watch the cooking time because they brown quicker.
• Water: swap with fresh orange juice for a citrus note or with 2 tablespoons bourbon for warmth and complexity. If you use juice the flavor gets brighter, with bourbon it becomes richer.
• Pure vanilla extract: substitute with 1/2 teaspoon almond extract for a nutty lift, or 1 teaspoon orange zest for a bright twist. Almond is stronger so use less.
• Unsalted butter: use an equal amount of coconut oil for a dairy free version, or ghee if you want the butter flavor but a higher smoke point.

Pro Tips

– Get everything ready before you start, because once the sugar hits the nuts you gotta move fast. Line a sheet, grab a spatula or two, and have a fork or wooden spoon ready so you can spread and separate the pecans right away, dont try to improvise while the sugar is hot.

– Keep the heat steady and stir non stop when the syrup starts to thicken, if you let it get too hot the sugar will burn and taste bitter. If the mix goes grainy too fast, lower the heat a little and keep stirring, patience beats higher heat here.

– Want fewer big clumps and shinier nuts? Add the butter and vanilla off the heat like in the recipe, but if you want clusters leave the butter out or use less. Also a tiny pinch of cayenne or fresh cracked black pepper wakes up the flavor, but dont overdo it.

– Cool completely before storing and keep them airtight at room temp, not in the fridge, youll lose the crunch. If they soften later, pop them in a 300 degree oven for 5 to 7 minutes to re-crisp, watch them closely so they dont burn.

How To Make Candied Pecans Recipe

Recipe by Tina Braven

0.0 from 0 votes

I perfected a five-minute Stove Top Candied Pecans recipe I turn to whenever I want a quick, versatile topping for salads and desserts.

Pin

Servings

8

servings

Calories

502

kcal

Equipment: 1. Large heavy skillet, stainless steel or cast iron works best for the syrup
2. Baking sheet lined with parchment or foil so you can dump the nuts right away
3. Wooden spoon or heatproof spatula for constant stirring
4. Measuring cups and spoons for the sugar water cinnamon salt and vanilla
5. Two forks or a thin spatula to spread and break up clusters while warm
6. Small heatproof bowl or ramekin to mix the vanilla and butter if using
7. Oven mitts or pot holders for handling the hot pan
8. Airtight container or jar for storing the cooled pecans

Ingredients

• 1 pound (about 4 cups) pecan halves

• 1 cup granulated sugar

• 1/4 cup water

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon fine sea salt

• 1 tablespoon unsalted butter (optional)

• Pinch of cayenne pepper or black pepper (optional)

Directions

• Line a baking sheet with parchment or foil and set nearby so you can dump the nuts right away when theyre done.
• In a large heavy skillet combine 1 cup granulated sugar, 1/4 cup water, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon fine sea salt (add a pinch of cayenne or black pepper if you want heat). Stir to combine.
• Heat the skillet over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle simmer, about 2 minutes.
• Add 1 pound (about 4 cups) pecan halves to the syrup and stir constantly so every pecan gets coated. Keep the heat at medium, dont walk away.
• Continue stirring as the liquid thickens and then crystallizes on the nuts, about 3 to 5 minutes total. You want the syrup to go grainy and cling to the pecans, not burn.
• Remove the pan from heat, immediately stir in 1 teaspoon pure vanilla extract and 1 tablespoon unsalted butter if using, this will melt into a shiny glaze and help separate clusters. Mix until nuts are evenly coated.
• Pour the hot candied pecans onto the prepared sheet and spread into a single layer with a spatula or two forks, breaking up big clumps while still warm.
• Let cool completely (15 to 30 minutes) until crisp, then break apart any stuck pieces. Store in an airtight container at room temp for up to 2 weeks.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 91g
• Total number of serves: 8
• Calories: 502kcal
• Fat: 42.3g
• Saturated Fat: 4.4g
• Trans Fat: 0.06g
• Polyunsaturated: 11.9g
• Monounsaturated: 22.7g
• Cholesterol: 4mg
• Sodium: 145mg
• Potassium: 233mg
• Carbohydrates: 33g
• Fiber: 5.5g
• Sugar: 25.6g
• Protein: 5.2g
• Vitamin A: 128IU
• Vitamin C: 0mg
• Calcium: 40mg
• Iron: 1.4mg