This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases, (no cost to you).
Home » Recipe Index » Appetizers and Snacks » Candied Pecans Recipe
by Kara Cook22 Comments
Jump to Recipe
Candied Pecans . . . these sweet little nuggets are easy to make, and perfect for tossing in salads, or just for snacking!
I love ordering salads at restaurants that come with candied nuts of any kind. They add such a yummy crunch and hint of sweetness that I just can’t resist! I decided it was high time I started making them at home so I can add them to salads any time I want.
I found several recipes for candied pecans online, but some of them had too much sugar, some had to be baked in the oven, some of them just looked too complicated. So I came up with my own recipe.
How to make Candied Pecans on the stove:
It is so simple to make candied pecans with this method. Just toss all the ingredients in a non-stick skillet, then cook over medium low heat until the pecans start to brown.
In a few minutes you will have a pan full of absolutely scrumptious candied pecans.I discovered that these babies are good for more than tossing in salads. They are incredible just on their own.
I should have made a double batch, because I can’t stop eating them, and neither could the rest of my family. They are a perfect snack, especially if you struggle with eating enough protein like I do.
How to store candied pecans:
-Candied pecans should last for about two weeks if stored in an airtight container, but they are best fresh. They will last a couple weeks longer if stored in the fridge. You can also store them in the freezer for about 2 months.
Easy cinnamon sugar roasted pecans made in a skillet.
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Ingredients
1/4 cup sugar
1 Tbsp butter
1 Tbsp water
1/4 tsp cinnamon
dash salt
1 cup pecans
Instructions
Combine all ingredients in a non-stick skillet. Cook and stir over medium low heat for 5-10 minutes, till sugar butter mixture is no longer runny, and pecans are starting to brown.
Pour onto a silicone pan liner or parchment paper to cool.
Notes
I found that using a bamboo spatula works best for this recipe.
Recipe originally publishedOct 24, 2016, updated 11/2018.
Previous Post: « Easy Loaded Nacho Soup Recipe
Next Post: Corner Mudroom Bench with Cubbies and Shelves »
Reader Interactions
Comments
Genanne Young
Sssoooooooo Simple and Yummy!!! Saw the recipe and made them ingredients to cool enough to eat in 15min. Wow!! I love the fact that they are egg free.
Reply
Ann Almendarez
How much sugar is used in your recipe? Thank you.
Reply
Kara Cook
So sorry. My site crashed and now that it’s back, the recipe cards aren’t working. I can’t access them either, and I don’t have this recipe written down anywhere else. 🙁
Reply
Ann Almendarez
I am not able to pull up the ingredients used to make the Sugared Pecans. Can you please send that to me?
Reply
Rachel
Great and quick!! Don’t let it fool you how fast it is to produce something super yummy!! I did substitute 1/4 tbs with Mexican vanilla.
Reply
Kara Cook
One of my good friends just gave me a bottle of Mexican vanilla, and I am loving it! That stuff is tasty, and I bet it was delicious with these pecans. 🙂
These look so yummy!! Perfect food gift idea for the holidays too!
Reply
Penelope Smith
My grandmother really loves pecans, and I have been thinking about making her some pecan treats. It is good to know that can use some simple ingredients to candy them. I might just have to try out this recipe.
Reply
Kara Cook
You should give them a try. They really are simple, and I bet your grandmother would love them!
Why are my candied pecans soft and sticky? If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.
After 45 minutes, remove them from the oven and let them rest. You can remove the pecans to a baking sheet to cool faster if you like. Stir them every 10 minutes or so to avoid them clumping together, or you can just break them apart with a spatula or your hands later. Store in an airtight container for up to a week.
Under-cooking the pecans is the likely cause of stickiness, but the risk is low when they're oven-baked. After the sugar-coated nuts have darkened and turned very fragrant, about 20 minutes in the oven, stir the pecans and separate any pieces that have stuck together. Continue to bake for an additional 20 minutes.
Either you used raw nuts, or you added them before the sugar had a chance to fully caramelize. Why is the sugar all crystallized and grainy looking? It means that the sugar has crystallized before caramelizing.
For a pound of nutmeat, you will need 2½ pounds of in-shell pecans. In order to help you maintain the highest quality pecan meats, we have developed the following guide to help you understand the best way to handle and store your pecans.
If you happen to have pecans in their shells, remember that 1 pound equals 3 cups shelled, about 4 cups pecan halves, and about 3 3/4 cups chopped nuts. Equivalents to know when using shelled pecans are that 1 pound equals 4 cups and 1 cup of pecan halves equals 3/4 cup chopped.
Storage Instructions: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. Freezing Instructions: They freeze well in an air-tight container for up to two months. Nuts: use any kind of nuts with this recipe, like walnuts, almonds, peanuts, cashews, or pistachios.
Place the pecans and salt in a large glass or stainless steel bowl along with 8 cups of water. The pecans will swell during the soaking process, so you want enough water to keep them covered.
Leave them on the counter to soak for 4-8 hours. ...
After they are done soaking, drain and rinse in a colander.
Salt: 1/2 teaspoon of fine sea salt makes these taste salty-sweet. If you'd prefer to not taste the salt, reduce to 1/4 teaspoon of salt. Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325°F (162°C) and bake for 5 to 10 minutes to help harden the candy coating.
Humidity above these values can cause kernel molding and pecan texture deterioration (pecans become soft and rubber-like), whereas lower humidities will cause excessive drying. In-shell pecan kernels will darken under high humidity as a result of the tannic acid being dissolved from the shell lining.
If you don't plan on eating your candied pecans right away, you may want to consider storing them in the refrigerator or freezer. Refrigeration can keep the pecans fresh for up to three months, while freezing can extend their shelf life for up to six months.
You accomplish two things when you cream butter and sugar: Creaming evenly disperses the sugar throughout the batter, completely dissolving it into the butter. You also increase volume by mixing thoroughly and incorporating more air into your batter.
If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons of pecan praline mixture onto the parchment paper-lined baking sheet. I find that it works best to use a cookie dough scoop.
sometimes I have no idea why they won't harden. But if your pralines are still gooey after 30-40 minutes, you may have to scrape them back into the pan and heat them again. Add a tablespoon of milk, melt the sugar, and as before, stir constantly while you bring them to a boil.
Humidity above these values can cause kernel molding and pecan texture deterioration (pecans become soft and rubber-like), whereas lower humidities will cause excessive drying. In-shell pecan kernels will darken under high humidity as a result of the tannic acid being dissolved from the shell lining.
Let the candied nuts cool for at least 20 minutes or until completely cool. You don't want to package warm nuts or the moisture will cause condensation which will soften the candy coating.
Imagine, you want to surprise your family with a homemade pecan pie, only to find the slices won't hold. The center jiggles more than it's supposed to. Why didn't the filling set properly? If your pecan pie is still a little soupy, it simply means you need to bake it more.
They should have a firm, almost crunchy texture and a rich golden or amber color. On the flip side, bad pecans may show signs of spoilage, such as a rancid smell, a shriveled appearance, or a soft and rubbery texture.
Hobby: Gunsmithing, Embroidery, Parkour, Kitesurfing, Rock climbing, Sand art, Beekeeping
Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.