If you’ve ever walked into my kitchen during the holidays, chances are you’ve caught the sweet aroma of pecans glazed with butter, sugar, and a hint of spice. Here in Georgia, pecans are always part of our celebrations, whether tucked into pies or set out in little bowls for guests to enjoy. Making them at home is not only quick, but it turns an everyday nut into something irresistible, perfect for snacking, gifting, or topping a salad with a little Southern charm.
The best part? You can make a batch in about 15 minutes with a few basic ingredients. Let me show you how I like to prepare them, plus a few tricks I’ve learned for keeping them crunchy, gift-worthy, and perfect for sharing at your next gathering.
Pecans Glazed
What I like about this recipe is how simple and versatile it is. In just about 15 minutes on the stovetop, you can have a batch ready that’s sweet, buttery, and impossible to resist. They’re always a crowd-pleaser, whether you set them out as a snack, wrap them up as thoughtful gifts, or sprinkle them over salads and desserts. You can keep them classic or play with flavors by adding spice or maple for a twist, and the best part is they’re budget-friendly; just a few ingredients transform humble pecans into something truly special. If you’re a pecan lover, you might also enjoy my Rich And Nutty Pecan Pie Without Corn Syrup; a holiday favorite with the perfect balance of sweet and nutty flavor.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Pecans: Fresh pecan halves are best. Raw, unsalted ones give you control over flavor. Walnuts or cashews can also be glazed with this method.
- Brown sugar: Light brown sugar gives the classic sweet, warm flavor. Dark brown sugar creates a deeper, almost molasses-like taste. If you’re out of brown sugar, white sugar with a drizzle of maple syrup can stand in.
- Butter: Unsalted butter adds richness and helps the glaze shine. For dairy-free, use vegan butter or coconut oil.
- Spices: I love cinnamon with just a touch of nutmeg. You can swap in pumpkin spice, cayenne for heat, or orange zest for brightness.
- Salt: Balances the sweetness and brings out the nutty flavor. I recommend kosher salt or flaky sea salt if you want a little crunch at the end.
How To Make Glazed Pecans
Toast the Pecans & Make the Glaze
Spread raw pecans on a baking sheet and toast at 350°F for about 5 to 7 minutes. You’ll know they’re ready when you smell that warm, nutty aroma.
In a large nonstick skillet, combine brown sugar, butter, water, salt, and spices. Stir and bring to a gentle boil. I like to let it bubble for about 2 minutes until slightly thickened.
Coat the Pecans, Cool, & Set
Add the toasted pecans to the skillet and stir quickly, making sure every nut gets coated in the glossy glaze. Cook for another minute, stirring constantly.
Immediately transfer the pecans to a parchment-lined baking sheet and spread them into a single layer. Let them cool completely; this is when the glaze hardens and turns crunchy.
Glazed pecans are typically coated in a glossy sugar-butter syrup, while candied pecans are often baked with an egg white and sugar mixture that dries into a crisp, candy-like shell.
If the glaze didn’t cook long enough, the sugar won’t set. Spread them back on a baking sheet and warm in the oven at 300°F for 5 to 7 minutes to help firm them up.
Yes, as long as your ingredients are gluten-free. Double-check spices and butter alternatives if needed.
Yes, but use a large skillet so the pecans cook evenly and don’t clump together.
Variations, Substitutions, and Recipe Tips
Sweet & Spicy: Add a pinch of cayenne or chili powder for a little kick.
Maple Glazed: Swap the brown sugar for maple syrup to create a richer, stickier glaze.
Vanilla Citrus Twist: Stir in a splash of vanilla or grate in orange zest just before adding pecans.
Oven-Baked Method: Toss pecans with a whisked egg white, sugar, and spices, then bake at 250°F for 45 to 60 minutes. This gives a crisp, candied shell that’s great for gifting and make-ahead prep.
Tip for Success: If your glaze turns grainy, add a teaspoon of water and keep stirring until it smooths out. Spread the pecans in a single layer after glazing to keep them from clumping and ensure a glossy, crunchy finish.
Hospitality Challenge
Make a double batch of these glazed pecans and pack them into three small jars with a ribbon and a simple handwritten note that includes a short blessing, a favorite Bible verse, and your phone number for prayer requests. As you head out to deliver them to a new neighbor, a widowed friend, and a local teacher, pause to pray for each person by name. Mid-conversation, gently share why you made the treat and offer a warm invitation for lunch at your table next week, where you can serve an easy salad topped with the pecans like this Maple Glazed Spinach Arugula Salad With Toasted Pecans. Take time to really listen to their story. Let this be your heart posture as you go: “Do not neglect to show hospitality to strangers, for thereby some have entertained angels unawares” (Hebrews 13:2, ESV).
More Finger Food Snacks You’ll Love
- Easy Homemade Candied Cashews
- Crunchy And Sweet Cashew Brittle Recipe
- Copycat Gardetto’s Mustard Pretzels Recipe
- Sweet & Spicy Roasted Cashews
- Crispy Roasted Chickpeas Air Fryer Style
These pecans glazed in a buttery sugar coating are one of my favorite simple recipes to share with friends and family. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Irresistible Glazed Pecans with Brown Sugar and Spice (Crispy & Buttery)
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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.
Gina’s Notes and Tips
- Room temperature: Once the pecans are completely cooled, keep them in an airtight container in a cool, dry place for up to 2 weeks.
- Freezer: For longer storage, freeze up to 2 months. Let them thaw uncovered to avoid moisture.
- Reheat: To bring back crunch, spread the pecans on a parchment-lined baking sheet and warm in a 300°F oven for 5 to 7 minutes. You can also toast them quickly in a dry skillet over medium heat, stirring often, for 2 to 3 minutes.