I just made Candied Pecan that are dangerously crunchy, ridiculously addictive, and will make salads, desserts, and snack bowls actually worth eating.
And I am obsessed with these quick and easy candied pecans. I love how a simple Pecan Recipe turns plain snacks into crack-level crunch.
I toss them on salads, ice cream, toast, wait no, I snack straight from the bowl. They’re glassy, sugary, and sing with a hit of vanilla extract that keeps me coming back.
Sometimes I eat a whole bowl. I’m not proud.
This Candied Pecan thing is dangerously simple and classy at the same time. Try to resist.
But mostly I just want more pecan halves, now. Ten minutes and I’m ruined.
Every. Single.
Time. Seriously.
Ingredients
- Pecans: Crunchy, nutty backbone; filling and kinda healthy, it’s great for snacking.
- Sugar: Caramelizes into a glossy sweet shell, makes them addictively snackable and party-ready.
- Water: Helps the sugar melt evenly without fuss, basically the unsung helper.
- Butter: Gives rich, silky toastiness and that buttery mouthfeel you’ll want more of.
- Vanilla: A warm, cozy note that softens sweetness, plus it smells amazing.
- Cinnamon: Adds warm spice and depth, makes the pecans feel holiday-ready any time.
- Salt: Cuts the sweetness, wakes up flavors, and makes each bite pop.
Ingredient Quantities
- 2 cups pecan halves
- 1/2 cup granulated sugar
- 1 tbsp water
- 2 tbsp unsalted butter, cut into pieces
- 1/2 tsp vanilla extract (or a splash if you prefer)
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
How to Make this
1. Line a baking sheet with parchment paper or a silicone baking mat and set nearby so you can dump the pecans once theyre coated.
2. In a medium nonstick skillet, combine 1/2 cup granulated sugar with 1 tablespoon water over medium heat; swirl the pan gently but dont stir with a spoon yet.
3. When the sugar dissolves and starts to bubble and turn a light amber, add 2 cups pecan halves and start stirring constantly with a wooden spoon or heatproof spatula.
4. Keep stirring until the sugar recrystallizes and then melts again, coating the pecans in glossy caramel, about 2 to 3 minutes total after you add the nuts — watch closely so it does not burn.
5. Reduce heat to low and add 2 tablespoons unsalted butter, cut into pieces; stir until the butter is fully incorporated.
6. Remove the pan from heat and quickly stir in 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt so the flavors bloom and the coating stays smooth.
7. Immediately spread the candied pecans in a single layer on the prepared baking sheet, separating any clumps with a fork or the spatula as best you can.
8. Let the pecans cool completely at room temperature for about 10 minutes; the coating will harden as they cool.
9. Once cool, break apart any stuck clusters and transfer to an airtight container. They keep well at room temperature for a week or longer in the fridge.
10. Quick tip: if sugar starts to crystalize too fast while cooking, raise heat a hair and stir more vigorously to re-melt, but dont let it smoke or turn dark brown.
Equipment Needed
1. Baking sheet lined with parchment paper or a silicone baking mat
2. Medium nonstick skillet
3. Wooden spoon or heatproof spatula
4. Measuring cups and measuring spoons
5. Small bowl for the vanilla, cinnamon and salt
6. Rubber spatula or fork to separate pecan clusters
7. Oven mitt or kitchen towel for handling hot pan
8. Airtight container for storage
FAQ
Quick And Easy Candied Pecans Recipe Substitutions and Variations
- Pecan halves: swap with walnut halves, sliced almonds, or cashews for a different crunch and flavor — they toast similarly and taste great with the sweet coating.
- Granulated sugar: use packed light brown sugar for a deeper, molasses note, or try coconut sugar for a nuttier, less sweet result; for a sticky glaze use 3 tbsp maple syrup instead of the water+sugar.
- Unsalted butter: replace with coconut oil (solid), ghee, or a vegan butter stick if you want dairy free; they melt and coat the nuts the same way.
- Ground cinnamon: substitute with pumpkin pie spice, a pinch of nutmeg, or a light dusting of cardamom for a more floral, exotic twist.
Pro Tips
1) Use a candy thermometer if you got one, it takes the guesswork out of when sugar is at the right stage. Aim for about 300 to 310°F for a light amber glaze. If you dont have one, watch the color and smell closely, but the thermometer makes it way easier.
2) Toast the pecans briefly before candying them to boost the flavor. 4 to 6 minutes in a 350°F oven brings out nuttiness, but dont overdo it or they’ll get bitter. Let them cool a bit so they dont shock the caramel and cause premature crystallizing.
3) Work fast when you add the butter and flavorings, and remove the pan from heat first. The hot sugar can keep cooking and change texture, so turning off the heat and stirring quickly helps keep a smooth, glossy coating. If clumps form, separate them right away on the parchment while everything is still warm.
4) Store and serve smart: once cooled, keep pecans in an airtight jar at room temp up to a week, or longer in the fridge. Bring them back to room temp before serving so the coating isn’t overly hard. If any pieces stick, toss them briefly in a warm oven to loosen the sugar.
Quick And Easy Candied Pecans Recipe
I just made Candied Pecan that are dangerously crunchy, ridiculously addictive, and will make salads, desserts, and snack bowls actually worth eating.
8
servings
246
kcal
Equipment: 1. Baking sheet lined with parchment paper or a silicone baking mat
2. Medium nonstick skillet
3. Wooden spoon or heatproof spatula
4. Measuring cups and measuring spoons
5. Small bowl for the vanilla, cinnamon and salt
6. Rubber spatula or fork to separate pecan clusters
7. Oven mitt or kitchen towel for handling hot pan
8. Airtight container for storage
Ingredients
-
2 cups pecan halves
-
1/2 cup granulated sugar
-
1 tbsp water
-
2 tbsp unsalted butter, cut into pieces
-
1/2 tsp vanilla extract (or a splash if you prefer)
-
1/2 tsp ground cinnamon
-
1/4 tsp kosher salt
Directions
- Line a baking sheet with parchment paper or a silicone baking mat and set nearby so you can dump the pecans once theyre coated.
- In a medium nonstick skillet, combine 1/2 cup granulated sugar with 1 tablespoon water over medium heat; swirl the pan gently but dont stir with a spoon yet.
- When the sugar dissolves and starts to bubble and turn a light amber, add 2 cups pecan halves and start stirring constantly with a wooden spoon or heatproof spatula.
- Keep stirring until the sugar recrystallizes and then melts again, coating the pecans in glossy caramel, about 2 to 3 minutes total after you add the nuts — watch closely so it does not burn.
- Reduce heat to low and add 2 tablespoons unsalted butter, cut into pieces; stir until the butter is fully incorporated.
- Remove the pan from heat and quickly stir in 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt so the flavors bloom and the coating stays smooth.
- Immediately spread the candied pecans in a single layer on the prepared baking sheet, separating any clumps with a fork or the spatula as best you can.
- Let the pecans cool completely at room temperature for about 10 minutes; the coating will harden as they cool.
- Once cool, break apart any stuck clusters and transfer to an airtight container. They keep well at room temperature for a week or longer in the fridge.
- Quick tip: if sugar starts to crystalize too fast while cooking, raise heat a hair and stir more vigorously to re-melt, but dont let it smoke or turn dark brown.
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: 41g
- Total number of serves: 8
- Calories: 246kcal
- Fat: 20.8g
- Saturated Fat: 3.3g
- Trans Fat: 0.06g
- Polyunsaturated: 5.3g
- Monounsaturated: 10.3g
- Cholesterol: 7.5mg
- Sodium: 50.3mg
- Potassium: 105mg
- Carbohydrates: 16g
- Fiber: 2.5g
- Sugar: 13.5g
- Protein: 2.3g
- Vitamin A: 88.8IU
- Vitamin C: 0.28mg
- Calcium: 20.5mg
- Iron: 0.63mg
