These Candied Pecans are dangerously good, boos! A little sweet, a little spicy, and they come together in one pan, no candy thermometer needed. Just stir them up, let them cool, and try not to eat the whole batch before sharing. If you can manage that, you’ve got more willpower than me!
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When it comes to snacks that pull double duty, candied pecans are a TOTAL winner boos! They’ve got this sweet, spicy, crunchy thing going on that makes them perfect for everything from a fall salad to pecan ice cream pie. I’ve even tossed ’em on casseroles! That is… If they make it past the jar. I’ll be real with y’all, I’m crazy over sugar glazed pecans, so they rarely last long enough for that.
The Lowdown on These Candied Pecans
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Naturally gluten-free and vegetarian
Key Flavor: Sweet and nutty, with a dash of cinnamon and a lil’ heat
Skill Level: Easy peasy, y’all!
Few Ingredients, Big Flavor
You only need a handful of pantry staples, boo. Brown sugar, cinnamon, cayenne, and pecans. That’s it! Simple stuff that packs a serious punch.
Quick and Easy
This candied pecans recipe is fast, like, 10 minutes fast. You just toss everything in a skillet, stir it up, and boom, you’re done.
The Smell While Cooking? Unreal!
Your kitchen is gonna smell ah-ma-zing while these pecans caramelize. Don’t be surprised if your family starts wandering in, following their noses!
Ingredients you’ll need to make Candied Pecans
- Light Brown Sugar: This is what gives the pecans that perfect sweet, candy coating.
- Kosher Salt: Only a pinch goes into the syrup, and trust me hon, it’s a must to balance out the sweetness.
- Ground Cinnamon: Adds that cozy warmth we all love.
- Cayenne Pepper: It’s just enough for a subtle kick without setting your mouth on fire! If you want to turn up the heat you can add a bit more, or leave it out if cayenne ain’t your thing.
- Pecan Halves: I always go for pecan halves because they get coated just right with the candy mix. This recipe calls for one cup, but it’s super easy to double or triple if you’ve got more pecans to work with.
- Water: To help everything melt together into a syrupy goodness.
How to make Candied Pecans
What to serve with stovetop candied pecans
- On Salad: Toss ’em on a fresh peach salad, or add them to a crisp harvest fall salad. For a savory-sweet combo, they’re amazing with an ambrosia salad!
- Top Your Desserts: Scatter them over an apple fritter bread pudding, fold them into a creamy caramel apple cheesecake, or even top my Big Mama’s sweet potato pie with them for an extra special treat.
- Add to Casseroles: Don’t sleep on these glazed pecans as a casserole topper, boos! They’re perfect for a Southern sweet potato casserole and to sprinkle over a cheesy squash casserole.
- Top Your Ice Cream: Whether you’re topping vanilla ice cream, corn, apple pie, or cookie butter, these pecans give your sundae that perfect crunch.
- Gift in a Jar: Pop these pecans in a cute little mason jar, and you’ve got yourself an instant homemade gift! Pair them with some peanut brittle, pralines, or homemade turtle candy in other jars.
Recipe Substitutions
- Pecans: If you’re not feeling them, you can totally swap them for walnuts, almonds, or even cashews.
- Brown Sugar: Dark brown sugar works, but you can also use granulated sugar with a drizzle of molasses.
- Cinnamon: Try using pumpkin spice or nutmeg for a different flavor profile. It’s perfect for fall, y’all!
- Cayenne Pepper: Swap the cayenne for smoked paprika or just leave it out altogether. Your candied pecans will still be sweet n crunchy!
Recipe Variations and Additions
- Sea Salt: Wanna know how to make these candied pecans even more irresistible? Sprinkle a bit of flaky sea salt over the top once they’re cool.
- Dash of Vanilla: After you remove the syrup from the heat, stir in a dash of vanilla extract for an extra layer of flavor.
- Try Another Nut: Use this recipe with mixed nuts or switch out the pecans for hazelnuts or pistachios.
Expert Tips and Tricks for making the best candied pecans
- Patience with the Syrup: Avoid cranking up the heat. The sugar takes a minute to crystallize and coat the pecans, so keep it on medium heat.
- Nonstick Pan for Easy Cleanup: Trust me boo, using a nonstick pan is gonna save you some serious scrubbing time. That sticky sugar syrup can be a pain if it sticks to the pan!
- Stir Constantly: Once the pecans hit the pan, keep ’em moving! Stirring constantly helps coat each pecan evenly and prevents the sugar from burning.
- Let ‘Em Cool Completely: Don’t rush breaking them apart before they’ve cooled down. Let them sit until fully cooled so the candy coating sets perfectly.
How to store Candied Pecans
Keep your stovetop candied pecans fresh by storing them in an airtight container at room temp. Mason jars, plastic containers, or even a zip-top bag will do the trick. Just make sure they’re sealed up tight or they’ll lose their crunch.
How long will Candied Pecans last in the fridge?
They will stay fresh for about 1 to 2 weeks at room temperature… Although in my house they don’t even last that long!
Can I freeze glazed pecans?
You can absolutely freeze ’em! Just toss the cooled pecans in a freezer-safe bag and they’ll last for up to 2 months. When you’re ready to snack, just thaw them at room temp.
Frequently asked questions
It’s likely because they weren’t fully cooled before you stored them or they were exposed to humidity. Make sure they’re nice and cool before you stash them away, and store in an airtight container to keep them crunchy.
Of course boo! Simply double or triple the ingredients and use a bigger pan so you’ve got space to stir everything up.
Whether you’re tossing them into a salad or sneaking a handful during your Netflix binge, these Candied Pecans are pure snackin’ gold. They’re packed with flavor, easy to whip up, and honestly, WAY too easy to eat. If you find yourself making a second batch the same day, don’t say I didn’t warn ya!
More Candy and Confections Recipes
Candied Pecans
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Equipment
- Baking sheet
- Skillet
Ingredients
- 3 tablespoons light brown sugar packed
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1 cup pecan halves
Instructions
- Line a small baking sheet with parchment paper.
- In a small skillet, whisk together the sugar, salt, cinnamon, cayenne and add 2 tablespoons of water and bring to a simmer over medium heat.
- Add the pecans and cook stirring continuously until they are coated in the syrup. It should take about 2 minutes.
- Transfer the pecans to the prepared baking sheet and spread in a single layer.
- As the pecans cool, they will start to stick a bit. Once cooled, about 30 minutes, break them apart and serve them up.
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