Candied Pecans
These Candied Pecans are a sweet, crunchy holiday snack perfect for gifting or topping desserts, made with a simple stovetop method and customizable spice blends.
Ingredients
- 2 cups raw pecan halves fresh, high-quality pecans
- 1/2 cup granulated sugar or light brown sugar
- 2 tablespoons water or apple juice substitute
- 4 tablespoons unsalted butter room temperature (or coconut oil for vegan)
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon ground cinnamon optional, for warm spice
- 1/4 teaspoon salt
- pinch cayenne pepper optional, for a spicy kick
Instructions
- Combine sugar, water, salt, and cinnamon in a medium skillet over medium heat; stir until the sugar dissolves, ensuring no crystals remain on the edges.
- Bring the mixture to a gentle simmer, swirling the pan occasionally to prevent hot spots, and avoid letting it boil aggressively or burn.
- Add the pecans and stir vigorously for 1–2 minutes, ensuring each nut is fully coated; listen for the crackling that signals the start of crystallization.
- Continue cooking and stirring until the syrup thickens and turns matte, then promptly remove the pan from heat to prevent burning.
- Stir in butter and vanilla extract off the heat for 30 seconds, allowing the residual warmth to create a smooth, aromatic glaze on the pecans.
- Pour the nuts onto parchment paper, spreading into a single layer and separating clusters; let cool 20–25 minutes for maximum crunch.
- Preheat oven to 300°F (150°C) and bake the cooled pecans for 5–7 minutes to deepen color and achieve an ultra-crisp texture.
Notes
Store candied pecans in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. For extra crispness, bake at 300°F for 5–7 minutes before serving.
Nutrition
Calories: 180kcal
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