Glazed pecans are a sweet, crunchy snack we make every fall here in Georgia. Raw pecan halves get toasted in the oven, tossed in a quick stovetop glaze of brown sugar, salted butter, cinnamon, and a little nutmeg, then cooled until the coating turns crunchy. They’re the same treat a lot of folks call candied pecans, just made in a skillet instead of slow-baked in the oven, and they’re ready in about 20 minutes. We mostly make them for gifts and snacking, but they’re really good chopped up over a salad or sprinkled on ice cream too.
We live right in the heart of pecan country. Many people in our area have trees in their yards, and my grandkids get the opportunity to pick pecans and shell them themselves in the fall. They also like giving these pecans as gifts, so I help them make a brown, sugary coating to toss them in, and they give them to their teachers, Sunday school teachers, and neighbors.
Main Ingredients Needed For Glazed Pecans
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Pecan Halves: Start with raw pecan halves, not roasted or salted, so you’re in control of the flavor. I pick up already shelled pecans at our local farmers’ markets. Sometimes friends with pecan trees let us gather them, and we shell them ourselves. At the grocery store, look for raw, unsalted halves.
- Light Brown Sugar: This is what makes the glaze, melting down with the butter into a syrup that coats every pecan. Dark brown sugar works great too if you want a deeper, almost molasses taste.
- Salted Butter: I use salted butter. It gives the glaze its rich flavor and helps it turn glossy as it bubbles.
- Cinnamon and Nutmeg: A little cinnamon with just a touch of nutmeg gives these that warm holiday flavor without taking over the pecans.
How To Make Glazed Pecans
If you’ve been looking up how to make candied pecans the easy way, this stovetop method is exactly what I use.
Tip: Work fast once the pecans hit the baking sheet. Spread them out in a single layer right away, before the glaze starts to set, or they’ll harden into one big clump.
Ways To Change Up This Easy Candied Pecans Recipe
Once you’ve made the classic version, here are a couple of easy ways to switch it up:
- Mix in other nuts: Toss some walnuts or roasted cashews in with the pecans for a little variety in every handful.
- Add a little heat: We like stirring about ½ teaspoon of cayenne pepper into the glaze for a sweet, spicy heat.
And if you want a different pecan snack altogether, my honey roasted pecans and roasted buttery pecans are both made for snacking too.
Making Candied Pecans Ahead for the Holidays
This is one recipe you can check off your list early. You can make this glazed pecans recipe up to a week or two before the holiday. The trick to keeping them crunchy for more than a day or so is a completely airtight container. Any moisture from the air will cause them to get sticky, so let them cool all the way before you seal them up. If you’re giving them as gifts, just make sure they go in airtight containers too. When we’re making a lot for gifts, we double the recipe in a larger skillet, but we never go bigger than a double per batch. If you need more than that, make another batch. For longer storage, I freeze them for up to 2 months and let them thaw right in the sealed container so they don’t pick up moisture.
Questions About Glazed Pecans
Glazed and candied pecans are basically the same treat, and most folks use the names interchangeably. Glazed pecans like these are tossed in a buttery brown sugar syrup on the stovetop, while some candied pecan recipes coat the nuts in egg white and sugar and bake them low and slow. Both give you a sweet, crunchy coating, so if you’ve been searching for how to make candied pecans, this stovetop version is a quick way to get there.
The biggest candied pecan mistake is walking away while the pecans toast. They can go from fragrant to burnt fast, so I always set a timer for 5 to 7 minutes, because I can’t count on myself to remember, stir them halfway through, and pull them out as soon as they smell nutty and look a shade darker. The other is leaving them piled up after glazing, so spread them out right away before the coating sets.
Glazed Pecans
Ingredients
- 1 ½ cups pecans, halves, raw
- ⅓ cup light brown sugar
- 1 tablespoon water
- 1 tablespoon salted butter
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Nonstick cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- Line a large baking sheet with parchment paper or a silicone baking mat and spray lightly with nonstick cooking spray. This will be used later for cooling the candied pecans.Nonstick cooking spray
Toast the Pecans in the Oven
- Spread the raw pecan halves in a single layer on a separate, unlined baking sheet.1 ½ cups pecans
- Toast the pecans in the preheated oven for 5-7 minutes, stirring halfway through, until they are fragrant and slightly darker in color. Watch them closely to prevent burning.
- Remove the pecans from the oven and set them aside.
Make the Candy Coating
- In a large nonstick skillet over medium heat, add the brown sugar, water, butter, salt, cinnamon, and nutmeg.⅓ cup light brown sugar, 1 tablespoon water, 1 tablespoon salted butter, ½ teaspoon kosher salt, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
- Stir the mixture and bring it to a gentle boil. Let it cook for 1-2 minutes, or until it starts to thicken slightly.
Coat the Pecans
- Add the toasted pecans to the skillet with the sugar mixture.
- Stir well to coat the pecans evenly with the candy coating. Cook for another minute to ensure the pecans are fully coated.
Cool the Pecans
- Immediately transfer the coated pecans to the prepared baking sheet with parchment or silicone mat, spreading them out in a single layer.
- Let the pecans cool completely at room temperature so the coating can harden.
Gina’s Notes and Tips
- Storage: Once the pecans are completely cooled, keep them in a completely airtight container at room temperature for up to 2 weeks. Any moisture from the air will make them sticky, so keep the container sealed tight.
- Make Ahead: Make these up to a week or two before you plan to serve or gift them, as long as they’re stored in an airtight container.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw them in the sealed container so they don’t pick up moisture.
- Reheat: To bring back the crunch, preheat your oven to 350°F (175°C). Spread the pecans in a single, even layer on a parchment-lined baking sheet and heat for 5 to 10 minutes, stirring or shaking the pan halfway through so they warm evenly without burning the sugar glaze. Let them cool on the baking sheet for about 5 minutes so the coating hardens and turns crunchy again before serving.
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A Ladies’ Salad Luncheon is one of my favorite ways to use these glazed pecans, so think about a few women in your life you’d love to sit and talk with, maybe from your Bible study, your church, or down the street, and invite them over for lunch around your kitchen table. Set out a bowl of my Maple Glazed Spinach Arugula Salad, a pitcher of sweet tea, and a dish of these pecans so everybody can add as much crunch as they want, with a second little bowl on the table for nibbling while you visit. Since the pecans keep for a week or two in an airtight container, you can have them made well before anyone rings the doorbell, which leaves you free to pour the tea and sit down. Hebrews 10:24-25 reminds us to keep meeting together and to look for ways to stir one another up to love and good works, and a slow lunch where women can share what’s weighing on them and pray for each other is a sweet place for that to happen. Clear the plates, leave the dishes for later, and let the conversation go as long as it wants to.