If you’ve ever tasted the indulgent goodness of candied pecans, then you probably want to learn how to make candied pecans yourself. All you need are a few ingredients and some basic steps to whisk the best treat for your family.
This delectable candied pecans recipe combines the natural sweetness of pecans with a luscious caramel coating, giving you a treat that’s perfect for satisfying your sweet tooth. In less than 15 minutes, you can create a scrumptious addition to salads and desserts like ice cream.
Sweet And Savory Candied Pecans Are Hard To Resist
Pecan trees grow well in Georgia, so we always have friends with extra pecans from the tree in their yard. It’s a simple indulgence that takes some time to crack them all, but the reward during holiday meals is worth it.
Also, buying candied pecans can be quite pricey, so we enjoy making our own instead. You only need simple ingredients like raw pecans, sugar, and butter. Whip them up in just 15 minutes, and you’ll have the perfect snacks or homemade gifts for the holidays.
If you want to try more snack ideas for this holiday season, check out my other recipes like the 4-Ingredient Pretzel Christmas Treat and Christmas Pudding Balls.
Ingredients Needed
Here are the ingredients you’ll need to make homemade candied pecans.
- Pecans: To ensure the best flavor and texture, look for fresh pecan halves at your local grocery store or farmers’ market. Make sure that the nuts are plump, crisp, and firm without any signs of deterioration. I want to control the flavor, so I choose the raw, unsalted ones.
- Brown sugar: This ingredient coats the nuts to give a sweet flavor and also provides that satisfying crunch when it caramelizes. I prefer to use light brown sugar because it complements well to the nuts without overpowering the other aromatic flavors. When buying at stores, ensure that the light brown sugar has a soft golden-brown color with a slight hint of shine.
- Butter: You’ll need butter to make a smooth base for the sugar coating. This ingredient also adds a rich, buttery flavor and a crisp texture outside the pecans. When purchasing butter at stores, look for the unsalted kind with 82% butterfat to make the caramelization process more velvety.
- Spices: I use cinnamon, nutmeg, and a bit of salt for taste in this recipe. Cinnamon provides that familiar warm , comforting flavor while nutmeg adds an earthy taste to the nuts. To ensure freshness, look for these spices in tightly sealed containers.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Candied Pecans
After gathering all the ingredients, it’s time to get to work.
Make the Candy Coating
- In a large nonstick skillet, melt butter over medium heat.
- Add in sugar, cinnamon, nutmeg, and salt.
Cook Candy Coating
- Bring the cinnamon-sugar mixture to a gentle boil, stirring occasionally.
- Let it cook until the candy coating slightly thickens.
Coat The Pecans
- Add the pecans to the skillet with the sugar mixture.
- Toss the nuts to coat the pecans evenly with the candy coating.
- Cook for another minute or until all the nuts are fully coated.
Cool The Sugar Coated Pecans
- Once all the pecans are fully coated, transfer to a parchment paper-lined baking sheet.
- Spread the pecans out in a single layer.
- Let the candied nuts completely cool at room temperature until the coating hardens.
Gina’s Tips For Recipe Success
- Be sure to toast the raw pecans in a preheated oven for 5-7 minutes before coating them. This process will enhance the nutty flavor and make the candied nuts crispier.
- Stir the candy coating frequently to prevent burning.
- Don’t over-boil the candy coating because it can lead to a burnt taste. Only simmer the mixture gently.
- To test the right consistency of the candy coating, dip a spoon in the mixture and let it cool for a couple of seconds. It should be slightly thick but still fluid.
- Never overcrowd the nuts on the baking sheet. Spread them out evenly to keep them from clumping together.
Variation Ideas
- Experiment with different spices. You can swap nutmeg and cinnamon with one of my homemade pumpkin pie spice blends. Add a hint of pepper with cardamom or go spicy with a dash of cayenne. A little orange zest brings a citrusy flavor, while vanilla bean powder can make vanilla candied pecans.
- Use vegan butter or coconut oil instead of regular butter if you’re vegan.
- Choose maple syrup over sugar if you want your candied pecans chewy or sticky and have a deeper flavor.
Serving Suggestions
What I like about candied pecans is their versatility. You can serve these delicious treats in many ways!
- As a gift: You can pack these snacks in a jar and give it as a homemade gift to your loved ones.
- As a snack. Serve the candied pecans in a bowl to munch throughout the day or grab during a party. You can mix them with other snacks like dried fruits, seeds, and other nuts to make your own snack mix.
- Salad topping: These candied nuts taste well with fruit-based salads and bitter greens like baby kale and mustard greens.
- Dessert topping. For that extra crunch, you can top your frozen yogurt and ice cream with these sweetened pecans. These nuts also go well with pies, tarts, and cinnamon rolls.
- Holiday treats: Pair these pecans with spiced wines or any holiday drink to make a satisfying treat during the holidays.
Storing Leftovers
When you’re left with plenty of candied pecans after a party, don’t despair because they’re easy to store away. The best way to store your candied pecans is at room temperature. Store the leftover pecans in an airtight container in a cool, dry place like your pantry for up to three weeks.
I don’t recommend storing candied pecans in the fridge because doing so will make the nuts soggy from moisture.
More Snack Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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How To Make Candied Pecans
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 ½ cups pecan halves, raw
- ⅓ cup light brown sugar
- 1 tablespoon water
- 1 tablespoon butter
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
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.
Toast the Pecans in the Oven:
- Spread the raw pecan halves in a single layer on a separate, unlined baking sheet.1 ½ cups pecan halves
- 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 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.
Store:
- Once cooled, store the candied pecans in an airtight container at room temperature for up to 10 days.
Notes
- Stir the candy coating frequently to prevent burning.
- Don’t over-boil the candy coating because it can lead to a burnt taste. Only simmer the mixture gently.
- To test the right consistency of the candy coating, dip a spoon in the mixture and let it cool for a couple of seconds. It should be slightly thick but still fluid.
- Never overcrowd the nuts on the baking sheet. Spread them out evenly to keep them from clumping together.