Sweet and Crunchy Candied Pecans That Are So Easy to Make
Walking through New York City during the holidays is one of my favorite things—the lights, the chill in the air, and the smell of candied nuts from street carts. It always reminds me of my childhood, spending weekends at the ice rink in Central Park or Rockefeller Center.
Making candied pecans at home is so much easier than you’d think, and they’re perfect for just about anything—snacking, tossing on salads, or gifting. Plus, your kitchen will smell incredible while they bake!
Why You’ll Love This Recipe
- They’re quick to make. You only need a handful of ingredients and about 15 minutes.
- Totally customizable. Want them with a kick of spice? Add a pinch of cayenne. Love cinnamon? Toss in an extra sprinkle.
- So many uses. On salads, desserts, or just as a snack—they’re endlessly versatile.
A Little Tip for Perfect Pecans
The first time I made candied pecans, I burned the first batch because I got distracted (oops). Pro tip: Keep a close eye on them, especially in the last few minutes of cooking. They can go from golden and delicious to overdone pretty quickly.
How They Come Together
It’s so simple: Coat the pecans in a sweet glaze, until golden, and let them cool. That’s it. The hardest part is not eating them all while they’re cooling!
Ingredients List (With Substitutions)
- Pecans: Use pecan halves for the best texture; walnuts or almonds also work.
- Butter: Salted butter balances the sweetness, but unsalted works too with an added pinch of salt.
- Brown Sugar: Light brown sugar for mild caramel flavor; dark brown sugar for a deeper taste.
- Granulated Honey: Adds natural sweetness and enhances caramelization. If unavailable, substitute with a small pinch of regular granulated sugar.
- Ground Cinnamon: Essential for warmth; add nutmeg or pumpkin spice for variation.
- Vanilla Extract: For depth; swap with almond extract for a different flavor twist.
Instructions
- Melt the butter and sugars: In a skillet, melt the butter over medium heat. Once melted, stir in the brown sugar, granulated honey, and cinnamon. Cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbling.
- Incorporate the vanilla: Remove the skillet briefly from the heat and stir in the vanilla extract. This step prevents the vanilla from burning.
- Coat the pecans: Add the pecan halves to the skillet. Stir frequently to coat them evenly with the buttery sugar mixture.
- Toast and cook: Return the skillet to medium heat and cook for 8-10 minutes, stirring constantly to prevent burning, until the pecans are toasted and fragrant.
- Cool the pecans: Transfer the pecans to a sheet of wax paper or parchment paper, spreading them out in a single layer. Allow them to cool completely at room temperature.
- Break and serve: Once cooled, break apart any clusters and enjoy! Store the pecans in an airtight container at room temperature for up to one week.
Top Tips for Perfect Candied Pecans
- Use Fresh Pecans: Fresh, quality pecans yield the best flavor and texture.
- Don’t Skip the Stirring: Stir the pecans halfway through baking to prevent sticking and ensure even coating.
- Cool Completely: Let the pecans cool before storing to prevent them from becoming sticky.
- Add Variety: Experiment with spices like nutmeg or cayenne pepper for a sweet and spicy twist.
- Watch Closely: Keep an eye on the pecans in the last few minutes to avoid burning.
What to Pair Them With
- Toss them on a salad with goat cheese and dried cranberries.
- Sprinkle them over vanilla ice cream or yogurt.
- Add them to your next charcuterie board for a sweet crunch.
I love crushing these candied pecans and sprinkling them over arroz con leche—they add the perfect crunch to the creamy rice pudding.
If you try this recipe, I’d love to see how you use your candied pecans! Share your creations on Instagram and tag me @cocinarepublic. Can’t wait to see what you come up with!
Candied Pecans
Equipment
- 1 Skillet
- 1 Mixing Bowl
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Spatula
Ingredients
- 2 cups pecan halves
- 4 tbsp ½ stick salted butter
- ¼ cup light brown sugar lightly packed
- 1 tbsp granulated honey
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
- In a skillet, melt 4 tbsp butter over medium heat. Add ¼ cup light brown sugar, 1 tbsp granulated honey, and 1 tsp cinnamon. Stir constantly for 1-2 minutes until smooth and bubbling.
- Remove from heat and stir in ½ tsp vanilla extract.
- Add 2 cups pecan halves to the skillet and stir to coat evenly.
- Return the skillet to medium heat and cook for 8-10 minutes, stirring frequently, until the pecans are toasted and fragrant.
- Spread the pecans in a single layer on parchment paper or wax paper and allow to cool completely.
- Once cooled, break apart any clumps and serve. Store in an airtight container for up to one week.
Notes
Top Tips for Perfect Candied Pecans
- Use Fresh Pecans: Fresh, quality pecans yield the best flavor and texture.
- Don’t Skip the Stirring: Stir the pecans halfway through baking to prevent sticking and ensure even coating.
- Cool Completely: Let the pecans cool before storing to prevent them from becoming sticky.
- Add Variety: Experiment with spices like nutmeg or cayenne pepper for a sweet and spicy twist.
- Watch Closely: Keep an eye on the pecans in the last few minutes to avoid burning.
