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
Best candied pecans recipe EVER!
Really good! I did half brown sugar and half white sugar, and added a small pat of butter in the mix as well. Winner recipe, and will be using it on different nuts (cashews??) soon!
I found this recipe a couple of years ago while searching the world wide web for a candied pecan recipe that was vegan. Since then, I make them every year for holiday treat boxes I make and they are by far the most popular & requested item every year. I have several people that I make them for throughout the year because the request them.
Made these last Christmas at my son’s house. I wanted a skillet recipe that made a big batch.
He loved them, out then on perisher, salads, a lot of food.
I couldn’t find the recipe for the longest time them found it still on my phone. Happy that I did.
These were excellent. Thank you!
This is a staple in my kitchen!
Great to hear that, Sharon!
We tried this with mixed nuts, with pecans, with cashews, and all turned out great! We DID add the cinnamon to all, and I’m glad we did. This seemed much easier – and great for our vegan friends! – than the normal egg wash/oven method, so thanks for posting. 🙂
I found this recipe a couple of years ago when looking for ideas for holiday treat boxes I make for about 40-45 coworkers, friends, and clients of my job. This is the number one requested recipe. Since the first year these are now a staple in the boxes and will remain that way for many years to come.
Amazing!!
Excellent recipe! They taste pretty much the same as the ones you cook in the oven, takes a lot less time and you can do a lot more at a time with this recipe (and you don’t even miss the egg white binder)! Will definitely keep and reuse this one going forward…
My son who is vegan does not like ot eat a lot of sweets. These are the only ones he regularly asks me to make for him. Thanks for giving ma a treat to give him!
Wow, these look great!
I made these with mixed nuts and they turned out awesome. This recipe was my second attempt at making sugar free candied nuts, as first time I ended up burning them.
Thank you!!!!
Thanks so much. I thought so but needed the reassurance. Again, thank you for the quick reply. Can’t wait to make this. looks so Good.
Can you use a brown sugar substitute?
I’ve made other holiday pecan recipes. It’s always a disaster. they burn quickly. so I’m excited to try this recipe. Which method is the preferred in your opinion. Stove top or oven. I couldn’t bear another waste of good pecans. Thank you
Definitely stovetop 🙂 I never have issues with it that way!