Candied Pecans Recipe
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My candied pecans recipe makes for crispy, crunchy candied nuts. Ready in minutes, you can make them on the stovetop OR the oven!
I am an old hand at making candied pecans, and when the holidays are near, I take this task seriously. Now, just because I make them all the time doesn’t mean I cut corners.
Over the years, I’ve tested this recipe dozens of ways: stovetop versus oven, white versus brown sugar, and even the cooking time. The stovetop version gives you that instant holiday payoff (and I reckon it’s easier!) while the oven method is best when I want hands-off crunch for big batches.
Table of Contents
Why trust my candied pecans recipe
- The smell is amazing! I make a small batch whenever I’m hosting, and let me tell you, a candle has nothing on the smell of candied nuts!
- No egg white or corn syrup. Because this recipe relies on a classic sugar-syrup crystallization process, you get that crisp snap without eggs or corn syrup- something I picked up when studying confectionery techniques in culinary school.
- Best flavor. They’re crispy and crunchy, with an almost toffee-like texture. The taste is sweet, a little salty, and has notes of vanilla throughout.
- Versatile. Use the pecans in salads, cheese boards, or ice cream, or store them in cute mason jars and give them away as gifts!
What readers are saying
★★★★★ – “I never thought to try these on the stovetop, but they are sensational.” – Krya
★★★★★ – “This is my go-to recipe for the holiday season. I love that my egg-free kids can enjoy them.” – Harriet
Ingredients needed
Find the printable recipe with measurements below.
- Pecans. Use a mix of whole pecans and pecan halves. Be sure to use unsalted and raw pecans.
- Sugar. White sugar works best, but brown sugar and coconut sugar can also be used. Avoid liquid sweeteners like maple syrup, as they can make for a tough, sticky candy coating.
- Water. Replaces the need for egg whites by creating a mock syrup with sugar, which crystallizes over the nuts.
- Vanilla extract. Gives a light vanilla flavor.
- Salt. Perfect to balance out the sweetness, and fabulous if you love the sweet and salty combination. I used kosher salt, but table salt is fine.
- Ground cinnamon. Optional, but gives some lovely spice.
How to make candied pecans
Step 1- Melt the sugar mixture. Heat a large skillet over medium heat. When hot, add the sugar, water, vanilla extract, salt, and cinnamon (if using), and mix until fully combined. Allow to heat up, stirring occasionally.
Step 2- Add the pecans. Once the sugar has dissolved, add the pecans. Stir often until most of the cinnamon sugar mixture has coated the nuts and begins to crystallize.
Step 3- Cool. Remove the pan from the heat and allow them to sit for 1-2 minutes. Use a wooden spoon to stir pecans together to stop clusters from forming. Allow to cool completely before breaking up.
Oven option!
With just a few tweaks, you can bake these instead of pan-frying them.
In a large bowl, whisk all the ingredients together before adding in the pecans. Toss to coat, then place them in a single layer on a baking sheet lined with parchment paper and bake at 120/250F for around an hour, stirring the pecans every 15 minutes.
Arman’s recipe tips
- Be patient. The sugar takes time to crystallize, so don’t turn up the heat. I’m watching you!
- Stir constantly. When testing this recipe, I found that stirring constantly during the final two minutes made the coating extra even, whereas stopping too early gave clumps.
- Change the spices. Swap cinnamon for pumpkin pie spice, gingerbread spice, or a dash of cayenne pepper for a little heat.
Storage instructions
To store: Candied nuts can be stored at room temperature in an airtight container for up to one month. If you’d like them to keep longer, refrigerate them.
To freeze: Place pecans in a ziplock bag and store in the freezer for up to six months.
Frequently asked questions
This usually happens when you remove them from the heat too soon. I’ve done it myself, and the sugar stays syrupy instead of turning grainy and crisp. Letting them cook just a little longer until the coating looks sandy makes all the difference.
I’ve found the trick is giving them a few extra stirs right at the end, then spreading them out quickly to cool. Once the sugar crystallizes, it stays separate. And if a couple still clump, I just break them apart with my hands after they’ve cooled.
Candied Pecan Recipe
Video
Ingredients
- 3 cups pecans unsalted pecan halves
- 1 cup sugar white, brown, or coconut
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 teaspoon cinnamon optional
Instructions
- Heat a large saucepan or skillet pan on medium heat. When hot, add the sugar, water, vanilla extract, salt, and cinnamon, if using it, and mix until fully combined. Allow to heat up, stirring occasionally.
- When the sugar has completely dissolved, add the raw, unsalted pecans. Watch over the pan and continue stirring often until most of the sugar mixture has been coated and beginning to crystallize.
- Remove pan from the heat and allow to sit for 1-2 minutes, before using a wooden spoon to stir almonds together to avoid immediate, overlarge clusters forming. Allow to cool completely before breaking up properly.
Notes
- Oven method: In a large bowl, whisk all the ingredients together before adding in the pecans. Toss to coat, then place them in a single layer on a baking sheet lined with parchment paper and bake at 120/250F for around an hour, stirring the pecans every 15 minutes.
- Leftovers: Keep at room temp for up to a month or in the freezer for 6 months.
Nutrition
More sweet holiday treats
Originally published November 2020
These are the best! I’ve tried several recipes over the years and am always disappointed, but not any longer. Thank you for this easy, delicious recipe. I made the stove top version.
You are so welcome, Susie- thank you for the feedback 🙂
after trying many, many recipes… I have my go to, none egg white, cinnamon and dark brown sugar roasted pecan. from the first to the last bake, 8 batches.. perfect crunchy coating and addictive flavor!!!! thank you, Chef Liew! BRAVO!!!!!!
Thanks so much for your kind words Mikey, and very glad you enjoyed this recipe!
I made these candied pecans for a friend- sampling them as they cool and I may need to make another batch for her- these are scrumptious and addictive 😬
They we’re kidding when they said these were addictive! I am munching on a few of these now while writing this review.
I love purchasing these types of candied nuts around holiday time. I didn’t realize how easy they were to make. Thank you for this recipe! Came out perfectly just on the stovetop.
I think next time I will cook stovetop and then dry out for a few minutes in the oven for extra crunch.
Great as salad topper or snacking with fruits & cheese
These are just amazing and oh so addictive!!! I love how quick and easy the recipe is. I choose to bake them in the oven and followed the directions just as they are- What a wonderful treat! Warning!!! Its very difficult to stop eating them!
THE BEST recipe!! All others that I’ve ever tried turn into hard candy-coated nuts which are not what I want..these turned out beautifully and exactly like the German roasted nuts that cost significantly more if you buy them during the holidays! I’ll be making these year round now!! Thanks so much for sharing your recipe and tips!! 🖤
Thank you, Mrs.Bones!
Easy, perfect, and delicious!
Everyone raved about your candied pecans at Thanksgiving dinner!!! We can’t wait to enjoy it for Christmas too.
So great to hear that!!
These are delicious and SO easy! Thank you for all the specific instructions and tips, Arman! I’m going to use a biscuit cutter to cut individual portions of pumpkin pie and sprinkle these on top before adding a little whipped cream. It’s going to elevate the dessert. Thank you so much, Arman!
I actually never tried Pecans before. I want.
Do you need to grease the pan first?
Not necessary 🙂