These candied pecans are a delightful blend of sweet, crunchy, and buttery perfection, ready in just 10 minutes. Coated in a glossy caramelized sugar glaze, each bite offers a satisfying crunch and a warm, nutty flavor that’s impossible to resist. Whether you’re topping salads, desserts, or enjoying them straight from the pan, they’re a versatile treat that feels indulgent yet effortless.
With only 5 minutes of prep and 5 minutes of cooking, this recipe is a lifesaver for busy days or last-minute gatherings. The aroma of toasted pecans mingling with caramel will fill your kitchen, promising a treat that’s as comforting as it is delicious. Perfect for gifting or snacking, these pecans are a simple way to add a touch of elegance to any moment.
What You’ll Need?
- ¼ cup brown sugar (packed for best results)
- 1 tablespoon water
- ¼ teaspoon cinnamon (ground)
- ¼ teaspoon sea salt (or substitute with table salt)
- 1½ cups raw pecan halves (or use pecan pieces if preferred)
How to Make Candied Pecans
- Prepare the baking sheet: Line a baking sheet with parchment paper and set aside.
- Make the sugar mixture: In a medium skillet over medium heat, stir together the brown sugar, water, cinnamon, and salt. Cook until the sugar dissolves and the mixture begins to bubble, about 1 minute.
- Coat the pecans: Add the pecans to the skillet and cook, stirring constantly, until they are evenly coated with the sugar mixture, about 1 to 2 minutes.
- Cool and crisp: Spread the coated pecans in a single layer on the prepared baking sheet. Let them cool completely to crisp up.
- Store: Once cooled, transfer the candied pecans to an airtight container. They can be stored at room temperature for up to 1 week or frozen for longer storage.
Perfect Pairings: Serving Suggestions
These candied pecans are a versatile treat! Sprinkle them over salads for a sweet crunch, mix them into yogurt or oatmeal for added texture, or use them as a topping for ice cream. They also make a delightful addition to charcuterie boards, pairing beautifully with cheeses like brie or gouda.
Storage Secrets: Keeping Them Fresh
Store your candied pecans in an airtight container at room temperature for up to a week. For longer storage, freeze them in a resealable bag for up to 3 months. No need to thaw—just grab a handful straight from the freezer whenever you need a sweet, nutty snack!
Quick Tips for Perfect Pecans
For even coating, make sure your skillet is at medium heat before adding the sugar mixture. Stir the pecans constantly to prevent burning and ensure they’re evenly coated. If the mixture starts to harden too quickly, reduce the heat slightly and work fast to spread them on the baking sheet.
Flavor Twists: Recipe Variations
Switch up the flavor by adding a pinch of cayenne for a spicy kick or a splash of vanilla extract for extra depth. You can also swap the cinnamon for pumpkin pie spice during the fall season. Experiment with different nuts like walnuts or almonds for a unique twist!
Candied Pecans
Ingredients
- 1/4 cup brown sugar
- 1 tablespoon water
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 1/2 cups raw pecan halves
Instructions
- Line a baking sheet with parchment paper.
- In a medium skillet over medium heat, stir together the brown sugar, water, cinnamon, and salt. Cook until the sugar dissolves and bubbles, about 1 minute.
- Add the pecans and cook, stirring, until coated, another 1 to 2 minutes.
- Spread the pecans in a single layer on the baking sheet and set aside to cool and crisp up.
- Stored in an airtight container at room temperature, candied pecans keep well for up to a week. Freeze them for longer storage.