Candied Pecans Recipe
This easy, no-bake Candied Pecans Recipe makes a sweet, crunchy homemade snack perfect for Thanksgiving gatherings or an everyday dessert treat.
Let me explain what makes these candied pecans so special. First, they’re cooked on the stovetop—no oven required—so your kitchen stays cool even when the holidays heat up. The blend of ground cinnamon, just the right amount of sugar, and a pinch of salt highlights the natural, buttery flavor of pecans. My inspiration came from watching Grandma sugar-coat nuts in her vintage cast-iron skillet while holiday carols played. Besides tasting heavenly, pecans deliver heart-healthy monounsaturated fats and antioxidants. In fact, USDA data shows pecan consumption jumps nearly 30% in November—so this snack is perfectly seasonal.
Why You’ll Love This Candied Pecans Recipe
- No oven needed—ideal for busy hosts or small kitchens.
- Ready in under 30 minutes, including cooling time.
- Perfect for snack bowls, gift boxes, or dessert boards.
- Warm cinnamon flavor with just the right sweetness.
- Crunchy texture that stays crisp in salads and pastries.
- Shelf-stable for up to 2 weeks—make ahead for parties.
- Heart-healthy fats from pecans (USDA-backed goodness).
- Customizable spice level—from mild to fiery.
- One-pan cleanup—seriously, just one pan.
Ingredients for Candied Pecans Recipe
- 2 cups raw pecan halves (fresh, unsalted)
- ½ cup granulated sugar (substitute coconut sugar for a deeper tone)
- 1 teaspoon ground cinnamon (freshly ground amps up flavor)
- ¼ teaspoon fine sea salt (plus extra pinch to taste)
- 2 tablespoons unsalted butter (or coconut oil, melted)
- 1 teaspoon pure vanilla extract (or almond extract twist)
- 1–2 tablespoons water (just enough to form a glaze)
- Pinch of cayenne pepper (optional, for a sweet-heat kick)
Tip: Sift sugar before measuring to avoid lumps. Use a silicone spatula for gentle, constant stirring.
Directions for Candied Pecans Recipe
- Warm the pan. Heat a medium nonstick skillet over medium heat—warm, not smoking.
- Combine dry mix. In a small bowl, whisk sugar, cinnamon, and salt until evenly combined.
- Melt butter & add water. Pour butter and 1 tablespoon water into the pan; swirl to combine.
- Toast pecans. Add pecans; stir so each nut gets coated in butter.
- Add sugar blend. Sprinkle the cinnamon-sugar over nuts; stir constantly to prevent burning.
- Create glaze. Cook and stir until sugar melts into a shiny syrup, about 4–5 minutes.
- Crystallize. Lower heat; keep stirring until glaze turns grainy and sticks to each pecan (2–3 minutes).
- Cool & separate. Transfer nuts to a parchment-lined tray; use a fork to separate clusters and let cool 15 minutes.
Pro tip: If sugar starts to clump badly, add a teaspoon of water to re-melt it. Break clusters apart while warm.
Servings & Timing
Yield: Makes about 2 cups (4–6 snack servings)
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 15 minutes
Total Time: 30 minutes
Variations
- Maple Cinnamon: Replace sugar with ¼ cup maple syrup + ¼ cup brown sugar.
- Spicy Chipotle: Stir in ¼ teaspoon chipotle powder for smoky heat.
- Chocolate Drizzle: Drizzle cooled nuts with ¼ cup melted dark chocolate.
- Mixed Nut Medley: Add almonds and cashews in equal parts.
- Gluten-Free: Use coconut sugar and a dash of pumpkin pie spice.
- Honey-Lemon: Swap sugar for honey and add lemon zest.
Storage & Reheating
Store in an airtight container at room temperature up to 2 weeks. Freeze in resealable bags for up to 3 months. No reheating needed—serve at room temp for maximum crunch. If they soften, warm in a 200°F oven for 5 minutes before serving.
Make-ahead tip: These keep their crunch and flavor for up to 10 days—ideal for holiday prep or thoughtful gifts.
Notes
- Stirring nonstop prevents burnt spots—trust me, you don’t want bitter nuts.
- Fresh pecans (stored under three months) yield the best snap.
- For extra gloss, add 1 teaspoon light corn syrup with the butter.
- If glaze seems too thin, cook a bit longer; if too thick, add water sparingly.
- Experiment with extracts: a splash of bourbon extract makes them extra cozy.
FAQs
Q: Can I use roasted or salted pecans?
A: Yes—just cut added salt by half and watch sweetness balance.
Q: Why did my sugar burn?
A: Flame was too high; lower heat and stir continuously.
Q: Are candied pecans healthy?
A: Pecans bring healthy fats, but sugar boosts calories—enjoy in moderation.
Q: How do I separate sticky clusters?
A: While warm, use a fork to break them apart on parchment paper.
Q: Can I use alternative sweeteners?
A: Erythritol or monk fruit work—adjust cooking time slightly.
Q: How do I fix under-glazed nuts?
A: Return to pan with a teaspoon of butter and sugar mix; stir until coated.
Conclusion
Sweet, crisp, and utterly addictive—this Candied Pecans Recipe brings homemade warmth to any snack table or dessert spread. Give it a whirl, then come back and share how you personalized your batch (maybe a dash of cayenne or chocolate drizzle?). If you enjoyed these crunchy delights, explore my spiced nuts or maple granola recipes for more cozy snack ideas!
Candied Pecans Recipe
Ingredients
- 2 cups raw pecan halves fresh, unsalted
- ½ cup granulated sugar substitute coconut sugar for a deeper tone
- 1 teaspoon ground cinnamon freshly ground amps up flavor
- ¼ teaspoon fine sea salt plus extra pinch to taste
- 2 tablespoons unsalted butter or coconut oil, melted
- 1 teaspoon pure vanilla extract or almond extract twist
- 1-2 tablespoons water just enough to form a glaze
- Pinch cayenne pepper optional, for a sweet-heat kick
Instructions
- Heat a medium nonstick skillet over medium heat—warm, not smoking.
- In a small bowl, whisk sugar, cinnamon, and salt until evenly combined.
- Pour butter and 1 tablespoon water into the pan; swirl to combine.
- Add pecans; stir so each nut gets coated in butter.
- Sprinkle the cinnamon-sugar over nuts; stir constantly to prevent burning.
- Cook and stir until sugar melts into a shiny syrup, about 4–5 minutes.
- Lower heat; keep stirring until glaze turns grainy and sticks to each pecan (2–3 minutes).
- Transfer nuts to a parchment-lined tray; use a fork to separate clusters and let cool 15 minutes.
