Learn how to make candied pecans with this easy recipe! Ready in 10 minutes, they're a great gift or delicious topping for salads and more.
Candied pecans are a wonderful topping for salads, side dishes, and desserts…but in our house, they rarely make it that far. These sweet, crunchy, cinnamon-spiced nuts are SO tasty that Jack, the kiddo, and I usually polish them off as a snack. It’s very easy to think you’re going to have just one, maybe two, and then eat half a batch. Don’t say I didn’t warn you!
Luckily, if you accidentally eat all the nuts you were supposed to put on a salad, it’s quick and easy to make more. This candied pecans recipe calls for 5 ingredients and comes together in less than 10 minutes!
As we get into the holiday season, this recipe is a great one to have in your back pocket. The candied pecans would be a lovely homemade gift, and they’re a delicious addition to festive recipes and holiday cheese boards. Keep reading to learn how to make them!
How to Make Candied Pecans
This candied pecans recipe starts with 5 simple ingredients:
- Pecans, of course! Raw pecan halves, to be exact.
- Brown sugar and water – They create a sweet glaze that coats the pecans. Light brown sugar and dark brown sugar both work well here.
- Ground cinnamon – For warm depth of flavor. For a fun variation, experiment with other spices like ground ginger or cayenne pepper.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
When you’re ready to cook, line a baking sheet with parchment paper. You’ll candy the pecans on the stove, not in the oven, but keep this baking sheet handy! After you coat the pecans in the cinnamon sugar mixture, you’ll spread them on this pan to crisp up.
Next, make the brown sugar glaze. In a medium skillet over medium heat, combine the brown sugar, water, cinnamon, and salt. Cook until the sugar dissolves and bubbles, about 1 minute.
Then, add the pecans. Cook, stirring, until they’re evenly coated in the glaze, another 1 to 2 minutes.
When the pecans are well coated, remove them from the heat. Spread them in a single layer on the prepared baking sheet.
Set them aside for 10 to 15 minutes to cool and crisp up. So easy!
Recipe Tips
- Use a nonstick pan. It’s not necessarily a requirement for this recipe, but it makes for easy cleanup. You’ll end up with more cinnamon sugar goodness on the pecans and less on the pan!
- Wait for the sugar to bubble before you add the pecans. If it doesn’t, the pecans’ sugar coating won’t crisp up as it cools. The sugar has to reach a high temperature in order to become crisp.
- Try another nut. This technique doesn’t just work with pecans! Use it to make candied walnuts, hazelnuts, almonds, and more.
Storage
Store homemade candied pecans in an airtight container at room temperature for up to a week.
Can you freeze candied pecans?
Yes! If you’d like to keep the candied nuts around for longer, pop them in the freezer. They freeze well for up to 3 months. Allow frozen nuts to thaw at room temperature before using.
How to Use Candied Pecans
There are SO many delicious ways to use these easy candied pecans! Here are a few ideas to get you started:
- Toss them into salads, like this spinach salad or this pear salad.
- Add them to your next cheese board.
- Serve them over vanilla ice cream.
- Chop them up and mix them into baked goods like these oatmeal cookies.
- Sprinkle them over overnight oats or a bowl of oatmeal.
- Give them as a gift.
- Or eat them straight off the baking sheet!
How do you like to use candied pecans? Let me know in the comments!
Candied Pecans
Equipment
Ingredients
Instructions
- Line a baking sheet with parchment paper.
- In a medium skillet over medium heat, stir together the brown sugar, water, cinnamon, and salt. Cook until the sugar dissolves and bubbles, about 1 minute. Add the pecans and cook, stirring, until coated, another 1 to 2 minutes.
- Spread the pecans in a single layer on the baking sheet and set aside to cool and crisp up.
- Stored in an airtight container at room temperature, candied pecans keep well for up to a week. Freeze them for longer storage.
Easy peasy lemon squeezy. I made these as a garnish for sweet potato pie, and they were great. I don’t even like pecans by themselves. The bitter taste does me in, but this recipe is so good and simple, I can stomach the bitterness.
I’m so glad these came out perfectly!
I love most of your recipes (thank you) but the pecans stayed sticky, so they aren’t easy to use or store. They tasted great in my orange fennel salad but I’m not sure I’ll make these again, because they are clumped together, unless you have a tip to get them dry roasted?
Oh hmm, ours have tried completely every time so I’m not sure – I wonder if summer heat or humidity could be keeping them from setting?
I had a similar problem with the pecans being sticky. I kept them on the baking sheet used for cooling, and put them in a 200°oven for about 20 minutes (stirring after 10 minutes), and they were perfect!
Me2!
I think the pecans should be toasted first. They’re a little soggy.
Hi Cam, the pecans will crisp up once they’re fully cool. Hope this helps!
So easy and delicious!! Thank you!!
I’m so glad you enjoyed them, Kim!
I agree it was so easy.
So easy! Made for your spinach salad recipe and we ended up eating half before they made it to the salad. We made sure to let them cool for anbout 10-15 so no stickiness. Easy and delicious!!
Hi Kirsten, so glad you loved them!
I was disappointed with this recipe. The pecans were just sweet and sticky.
I don’t know what I did wrong: my pecans are very sticky. Can I rescue them in any way? Thanks.
Hi Anne, they should be sticky but harden once they fully cool on the baking sheet.
Temperature?
Might be a good idea to line the baking sheet with foil, before spreading the nuts on it. Or use one of those silicone pan liner. The parchment might tear or the hot sticky sugar syrup. might leak through., or the stick to the parchment.
It worked great with parchment for me – once they’re cooled they don’t stick and it doesn’t leak. A silicone liner would work great too.
Could a little butter be added to the recipe? If so how would you incorporate it?
Hi Barb, I have never made these with butter, so I can’t guarantee the results, but it might work to add some to the pan with the sugar and water at the beginning of the recipe.
I used Maple syrup some oil and some salt and cinnamon with walnuts instead. So easy and really good.
Hi Justine, so glad you enjoyed the recipe!
Did you use sea salt or table salt? I’m curious because I don’t have sea salt, only table and Kosher.
Can u tell me ratio of what u did?