These Southern 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 serve them up. Toss them in everything from a fall salad to pecan ice cream pie and stay winning.
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How to make Candied Pecans
Cook the Syrup and Coat the Pecans
Step 1: Whisk together sugar, salt, cinnamon, cayenne and 2 tablespoons of water in a small skillet.
Step 2: Bring to a simmer over medium heat.
Step 3: Add the pecans.
Step 4: Cook stirring continuously until they are coated in the syrup. It should take about 2 minutes.
Let them Cool
Step 5: Transfer the pecans to the prepared baking sheet and spread in a single layer.
Step 6: Break them apart once cooled and serve them up!
Candied Pecans Recipe
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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.
Notes
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.Nutrition
Recipe Tips
- 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 ses perfectly.
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Recipe Variations
- Sea Salt: Sprinkle a bit of flaky sea salt over the top once they’re cool.
- Vanilla: After you remove the syrup from the heat, stir in 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.
Recipe Help
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.
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