Caramelized Pecans
How To Candy Pecans – The Easy Way! This recipe requires just a handful of ingredients, less than 15 minutes of active cooking time, and a simple extra step that takes these from basic to amazing!
It’s a winning recipe that’s perfect to use as a topping, an add-in to cookies or brownies, or enjoy all on its own!
Why You’ll Love This Candied Pecan Recipe
Every year around the holidays, the malls fill up with novelty kiosks. Everything from crazy weird toys to gourmet fudge. And it seems like there’s always one that sells my favorite holiday snack, Candied Pecans.
I love the sugary crunch and nutty flavor, plus they make a wonderful gift. But they can also be crazy expensive. I mean, sure, nuts aren’t cheap to begin with, but I always feel a little cheated when I spend $10.00 on a 1/2 cup of candied pecans. And I’m sure I’m not alone.
So, I decided I would start making them at home. I get way more for my money, and they only take about 15 minutes to make, so it seemed like a no-brainer!
Rebecca’s Recipe Review
Taste: Sweet, nutty with a rich caramelized flavor from the candied coating.
Texture: Deliciously crunchy from the pecans and sugar crust.
Ease: 3/10
Pros: Long shelf life! These candied pecans last for up to 6 months, covering you for the entire holiday season with a variety of ways to use them up.
Cons: Ensuring the candy coating reaches a high enough temperature while cooking.
Would I Make This Again? Yes, I make these every year.
“I love this, make it every year for Christmas gifts. Tastes great with any kind of nuts, so far used hazelnuts, peanuts, & cashews.”
– Karen
Caramelized Pecans Ingredients
- light brown sugar – For sweetness and flavor. Granulated sugar can be used, but brown sugar works best.
- water – necessary, don’t skip it.
- vanilla extract – Since this is such a simple recipe, you want to use a high-quality vanilla or make your own for the best flavor.
- ground cinnamon – for flavor
- salt – for flavor
- ground nutmeg – for flavor
- pecan halves – – It’s best to use pecan halves for this recipe, as smaller pieces won’t be as great for snacking.
How To Make This Candied Pecans Recipe
- Toast the pecans in the skillet, then remove and set aside.
- Add water and brown sugar to a skillet and heat until sugar is dissolved and bubbling. Don’t stir.
- Add pecans and spices and stir to coat.
- Cook for a few minutes, stirring constantly. The sugar will start to crystalize on the pecans and begin to dry and crust.
- Transfer the pecans to a parchment-lined baking sheet to cool.
Rebecca’s Tips
- I prefer to use a nonstick pan since it’s less likely the sugar will burn and a lot easier to clean in case some of it sticks to the pan.
- The pecans will be a bit sticky right after cooking, but should harden as they cool. If they are still sticky after cooling, it means the sugar did not reach a high enough temperature while cooking.
If they remain sticky, place them in the oven at 325 degrees F and cook for 5 to 15 minutes until they are no longer sticky. Keep an eye on them so they don’t burn.
Favorite Ways To Use This Recipe For Candied Pecans
These candied pecans are really great for snacking, as is! I also love to bring a big bowl with me to holiday get-togethers so people can munch on them throughout the night. They’re also great for serving up with sweet potatoes, pumpkin pie, or holiday Chex mix!
Plus, they can easily be packaged up in cute jars or bags and used as stocking stuffers, neighbor gifts, or additions to a gift basket.
Glazed Pecans Storage
These candied nuts are best enjoyed within a month or two when stored at room temperature in an air-tight container. However, they should be safe to consume for up to 6 months, but they may begin to soften or go stale.
They will last a little longer in the fridge and up to 12 months when frozen. If freezing, I do recommend flash-freezing them on the parchment-lined baking sheet before bagging them up – this will help prevent them from sticking.
More Pecan Recipes:
- Gourmet Pecan Pie Brownies – Two tasty desserts rolled into one!
- Brown Butter Pecan Chocolate Chip Cookies – Loaded with toasted pecans!
- Gingerbread Candied Pecans – The perfect holiday touch to salads, pies, or nut mixes!
- English Butter Toffee with Almonds and Pecans – Crunchy, buttery, and chocolaty!
- Easy Pecan Pie Bars – A 10-minute prep recipe that’s nestled in a buttery shortbread crust!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
This post was originally published in October 2013 and updated in November 2023 with a retested recipe and new photos.
Recipe for Candied Pecans
Ingredients
- 3 cups pecan halves
- 4 tablespoons water
- 1½ cups light brown sugar packed
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Add 3 cups pecan halves to a large nonstick skillet and toast for 3 to 5 minutes, stirring often. Transfer the toasted pecans to a bowl and set aside.
- In the now empty skillet, add 4 tablespoons water with 1½ cups light brown sugar to a large skillet and stir just until combined with the sugar, DO NOT STIR AGAIN UNTIL PECANS ARE ADDED.
- Cook over medium heat for about 2 to 3 minutes until the sugar is dissolved and the mixture begins to boil.
- Once it's boiling in the center, add the toasted 3 cups pecan halves 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- Stir continuously for about a minute making sure to evenly coat the pecans with the sugar coating.
- Turn heat to low and stir continuously for 3 to 5 minutes.
- Let nuts cool in the pan for about 5 minutes. Stir occasionally so they don’t stick to the pan.
- Spread pecans out on parchment or wax paper, breaking up any large clumps. Allow them to fully cool then package for gifts, store in a plastic bag or container, or start snacking!
Video
Notes
- Make about 12 (1/4 cup) servings.
- Store in an airtight container for up to 6 months in the freezer for 3 months on a shelf.
Nutrition
Did You Make This Recipe?
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Share your thoughts!
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It took a long time for one cup of sugar to melt in 4 tablespoons of butter so the mixture became a dark caramel color. I followed the recipe exactly, stirring almost constantly the entire time, but the nut mixture was more like a toffee, nothing like your picture of nice individual candied pecans. A real waste of beautiful pecan halves.
I love this, make it every year for Christmas gifts. Tastes great with any kind of nuts, so far used hazelnuts, peanuts, & cashews.
Oh, I bet a mix of candied nuts would be delicious! So glad you enjoyed the recipe!
Can’t wait to try the Candied Pecans.
I’ve just discovered these great snacks. The price for a 1 9oz. can, was a bit steep. I bought them for Christmas gifts and for my own snacking pleasure. But why not save $$ & make these myself? So, I’m going 2 give this a try. Fingers crossed. Thanks for sharing this recipe.
Hi Rebecca, these candied pecans look amazing! Thanks for pinning them to my ‘Recipes from Others’ board. I’m gonna have to try these soon!
Heather
MySweetMission.net
They are so good and easy too! Enjoy!