Candied Pecans

My Candied Pecans have a salty-sweet with a lil bit of spice candy coating that takes pecans to a whole new level!
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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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Overhead shot of a bowl full of candied pecans next to a spoonful of brown sugar

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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 isโ€ฆ 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

Closeup of Jocelyn in pink dress smiling

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, yโ€™all!

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.

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.

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

Overhead shot of ingredients for making candied pecans on a marble surface before cooking
  • 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 itโ€™s super easy to double or triple if youโ€™ve got more pecans to work with.
  • Water: To help everything melt together into a syrupy goodness.

How to make Candied Pecans

Overhead view of a frying pan with brown sugar, cinnamon, and salt
1
Whisk together sugar, salt, cinnamon, cayenne and 2 tablespoons of water in a small skillet.
The contents in the frying pan after melting, creating a caramel-like liquid
2
Bring to a simmer over medium heat.
Pecans added to the caramel-like liquid in the frying pan
3
Add the pecans.
Pecans fully coated in the caramel mixture, still in the frying pan
4
Cook stirring continuously until they are coated in the syrup. It should take about 2 minutes.
Caramel-coated pecans spread out on a parchment-lined baking sheet
5
Transfer the pecans to the prepared baking sheet and spread in a single layer.
Candied pecans spaced out on the same baking sheet after cooling
6
Break them apart once cooled and serve them up!

What to serve with stovetop candied pecans

a platter full of smothered turkey wings ready to serve
These smothered turkey wings are finger-licken good with a thick, creamy, and generously seasoned gravy.
A large white pot of turnip greens with smoked turkey after cooking on a white background
My turnip greens are braised in a savory smoked turkey meat flavored and perfectly spiced pot liquor resulting in an incredible tender silky texture that’s to DIE for!
Classic and smooth mashed sweet potatoes with butter melting on it ready to serve
These mashed sweet potatoes are made with smooth cream, salty butter and warm spices.
A close up of a beautiful holiday dessert board ready to serve for entertaining
This dessert โ€œcharcuterieโ€ board is made of all things festive and delicious: candied pecans, jams, crackers, and, best of all, Cranberry Cinnamon Goat Cheese Truffles!

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.
Closeup shot of glazed candied pecans on parchment paper

Expert Tips and Tricks for making the best candied pecans

  1. 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.
  2. 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!
  3. Stir Constantly: Once the pecans hit the pan, keep ’em moving! Stirring constantly helps coat each pecan evenly and prevents the sugar from burning.
  4. 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.

Candied pecans on a white bowl

Frequently asked questions

Why are my candied pecans sticky?

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.

Can I double or triple the recipe?

Of course boo! Simply double or triple the ingredients and use a bigger pan so you’ve got space to stir everything up.

Candied pecans arranged on parchment paper

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

Closeup shot of glazed candied pecans on parchment paper

Candied Pecans

My Candied Pecans have a salty-sweet with a lil bit of spice candy coating that takes pecans to a whole new level!
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Prep Time 8 minutes
Cook Time 2 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Course: Snack
Servings: 4 servings

Equipment

  • Baking sheet
  • Skillet

Ingredients

  • 3 tablespoons light brown sugar packed
  • ยผ teaspoon kosher salt
  • ยผ teaspoon ground cinnamon
  • ยผ 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

Serving: 0.25 cup | Calories: 206kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 148mg | Potassium: 117mg | Fiber: 2g | Sugar: 10g | Vitamin A: 66IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 1mg
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Filed Under:  Candy and Confections, Southern Classics, Stovetop

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