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A bowl of glazed pecans sits on a white surface, surrounded by a few scattered pecans. The nuts have a shiny, caramel-like appearance, suggesting they are candied or seasoned. The bowl is ceramic with a textured, striped design.

Glazed Pecans

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These glazed pecans are toasted, then tossed in a buttery brown sugar and cinnamon glaze right on the stovetop. It's an easy candied pecans recipe that's ready in about 20 minutes for snacking, topping salads, or giving as holiday gifts.
Course Appetizer
Cuisine American
Keyword 5 ingredient crock pot potato soup, candied pecans, easy candied pecans recipe, glazed pecans
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 235
Author Gina Dickson

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.
    A non-stick frying pan on a gray surface, containing bubbling brown caramel sauce. The sauce covers the bottom of the pan, appearing glossy with small bubbles throughout.

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.
    A nonstick frying pan filled with toasted pecans. The pecans are evenly spread and have a rich brown color, glistening slightly, suggesting they have been cooked with oil or butter, against a neutral background.

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.
    A baking sheet lined with parchment paper holds an even layer of roasted pecans. The pecans are golden brown and uniformly distributed across the tray.
  • Let the pecans cool completely at room temperature so the coating can harden.

Notes

  • 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.

Nutrition

Serving: 0.25cup per serving | Calories: 235kcal | Carbohydrates: 16g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 212mg | Potassium: 119mg | Fiber: 2g | Sugar: 13g | Vitamin A: 72IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg
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