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.
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.
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.
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