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    Home » Recipes » Candied Pecans

    Candied Pecans

    Published: July 16, 2019 · Modified: Sep 18, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These easy five minute stovetop candied pecans make a perfect salty sweet treat you can use for everything from salad toppers to ice cream sundaes. They're an amazing, crunchy flavor bomb that also makes for great holiday gifts.

    A plate of candied pecans next to some brown sugar.
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    candied pecans scattered on a counter
    candied pecans in a gray bowl
    candied pecans in a bowl
    candied pecans in a gray bowl

    I LOVE adding pecans to all sorts of recipes. With just a light toasting they have a wonderful nutty crunch that adds a great depth of flavor to almost any dish. But when you candy them there’s a whole new level of indulgence that’s basically impossible to resist. 

    What You’ll Need for This Recipe

    Ingredients to make candied pecans laying on a marble counter.

    Cinnamon: I often enjoy adding more spices to this recipe than just cinnamon. Try 1/4 tsp allspice, cardamom, and/or nutmeg.

    Brown Sugar: you can use light or dark brown sugar.

    How to Make Candied Pecans

    Brown sugar and spices coming to a boil to make candied pecans.

    1. Add sugar, spices, salt, and water to a large pan.

    2. Place over medium high heat and bring to a boil.

    Pecans getting mixed into caramel then spread out onto parchment paper.

    3. Add pecans to the hot sugar mixture then stir in to coat with sugar then cover and cook for about a minute or until the color darkens and the mixture thickens. 

    4. Working quickly, transfer the pecans onto a sheet of parchment paper a few at a time and separate the pecans with some forks. Allow to cool completely before handling.

    A group of candied pecans on a white marble table with cinnamon and brown sugar in frame.

    Pro Tips for this recipe

    • Give your nuts a light toast in the oven before using for maximum flavor. 4-5 minutes at 350F will be great.
    • Make sure your nuts have cooled completely before storing them.
    • To avoid sticky nuts make sure your sugar solution has reached the hard crack stage 300F.
    • Try adding 1/4 tsp of cardamom, allspice, or nutmeg for some spice!

    A bowl filled with candied pecans.

    Frequently Asked Questions

    Should you toast nuts before candying them?

    I suggest giving the pecans a light toasting before using. They will be further cooked in the sugar mixture so you don’t want them to toast too much in the oven. You can definitely use raw pecans in this recipe if you’d like to save some time. 

    Can you make them without brown sugar?

    You can definitely use white sugar to candy pecans. Heat the mixture up until it comes to a boil. Add the pecans in and cook until the sugar is a golden brown. Make sure to stir occasionally while they cook, then follow the same steps below.

    How Long do they Keep For?

    Stored in an airtight container, candied pecans will last about a week at room temperature, a month in the refrigerator, and in the freezer for up to two months.

    Why are my pecans sticky?

    If your sugar doesn’t reach the hard crack stage (around 300F) it will be a bit sticky.

    If you love this recipe try these out!

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    If you’ve tried this candied pecan recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    Print
    5 from 12 votes

    Candied Pecans

    These easy delicious candied pecans with a hit of spice are perfect for salads, snacking and more!
    Course Dessert, Salad
    Cuisine American
    Prep Time 2 minutes
    Cook Time 5 minutes
    Servings 8 people
    Calories 191kcal
    Author John Kanell

    Equipment

    • large pan
    • Parchment paper

    Ingredients

    • 1 cup brown sugar
    • 1/2 tsp salt
    • 1 tsp ground cinnamon
    • 3 tbsp water
    • 1 cup pecans halves

    Instructions

    • Add the brown sugar, spices and salt to a large pan. Pour in water and gently mix.
    • Place pan over medium-high heat and cook until mixture boils.
    • Add pecans and mix to cover completely. Cover and cook for about a minute or until the mixture thickens up and darkens in color.
    • QUICKLY begin transferring the pecans to a sheet or parchment paper or silicone mat using forks to separate them. The residual heat in the pan will keep the pecans from setting right away but you do need to work with speed.

    Video

    Notes

    • Give your nuts a light toast in the oven before using for maximum flavor. 4-5 minutes at 350F will be great.
    • Make sure your nuts have cooled completely before storing them.
    • To avoid sticky nuts make sure your sugar solution has reached the hard crack stage 300F.
    • Try adding 1/4 tsp of cardamom, allspice or nutmeg for some spice!

    Nutrition

    Serving: 15grams | Calories: 191kcal | Carbohydrates: 29g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 87mg | Fiber: 1g | Sugar: 27g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 0.5mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Reader Interactions

    Comments

    1. Avatar for DavinaDavina says

      June 06, 2020 at 7:56 am

      5 stars
      AWESOME recipe! Turns out great, every time for me and tastes great alone and on cakes. Thanks for the recipe!!

      Reply
    2. Avatar for Home plixHome plix says

      July 27, 2019 at 6:38 am

      5 stars
      Congratulations! This might just be my favorite Preppy kitchen post to date!

      Reply

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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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