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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!
Craving more sweet and crunchy nuts? Try my candied almonds, candied cashews, and candied nuts next.
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. I prefer the low and slow method of cooking them in the skillet. You know what that means? There’s no egg to bind them and definitely NO corn syrup.
Table of Contents
Why I love this 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!
- Diet-friendly. There’s no egg, no dairy, and no gluten.
- Crispy, sweet, and a little salty. 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!
Ingredients needed
- 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 any egg white by creating a mock syrup with the sugar, which crystalizes 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 just fine.
- Ground cinnamon. Optional, but gives some lovely spice.
How to make candied pecans
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 crystalize.
Step 3- Cool. Remove the pan from the heat and allow them to sit for 1-2 minutes. Use a wooden spoon to stir almonds 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!
- Change the spices. Swap cinnamon for pumpkin pie spice, gingerbread spice, or a dash of cayenne pepper for a little heat.
- Use different types of nuts. For a different flavor and texture, try a mixture of walnuts, cashews, and pecans.
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
If you remove the pecans from the saucepan too early, you risk the sugar syrup softening the nuts. You want to ensure most of the moisture has evaporated before removing them from the heat.
More sweet holiday treats
Candied Pecan Recipe
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
Nutrition
Originally published November 2020, updated and republished September 2024
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 🙂