Quick and Easy Candied Pecans
Thanks to a skillet and the stovetop, you can make these easy candied pecans in under 10 minutes. These are egg-free, gluten-free and perfect for snacking, adding to salads, other dishes, as well as cheese boards. Jump to the Quick and Easy Candied Pecans Recipe or watch our quick recipe video showing you how we make them.
Watch us make the recipe
Candied Pecans in under 10 minutes
There are two popular ways to make candied nuts: baked in the oven and cooked on the stovetop. Both methods work nicely for pecans, but the quickest, easiest option is to use the stovetop. The stovetop also makes sure that these candied pecans are vegan and egg-free.
You might also enjoy our crispy baked candied pecans recipe.
These pecans are so simple, you’ll be able to make them anytime you want. Add these to salads, rice dishes, desserts or enjoy them as a snack. I also love them for adding to cheeseboards. You can play around with the spices to really make them your own, but I love making them sweet and salty.
To make the candied pecans, simply combine sugar (I love using brown sugar) with spices, vanilla extract, and a little water. Heat everything up until it looks like a glaze, and then add the nuts. In this recipe, we are using pecans, but other nuts like walnuts, hazelnuts or cashews will also work.
Stir the nuts around the glaze and cook for a few minutes then transfer them to a baking sheet to cool. Once cool, you might need to break apart few nuts that have stuck together, but other than that, you are ready to enjoy!
Frequently asked questions
How long do candied pecans last? Candied pecans last a while when stored in an airtight container. Leave them at room temperature up to a week, in the fridge for a few weeks and in the freezer for a month, maybe more.
My pecans are sticky, what went wrong? When candied pecans are warm, they might be a bit sticky, but once they cool, the sugar coating should harden. If after they have cooled down, the pecans are still sticky, this means that the sugar mixture never reached a high enough temperature when on the stove. To fix them, place the nuts back into the skillet and cook a bit longer. (Watch closely when you do this to prevent the nuts from burning.)
Can I use different types of nuts in this recipe? Yes! This candied pecans recipe will work beautifully when used with most nuts. I especially love walnuts, cashews and hazelnuts.
Try adding these pecans to the following recipes:
- Warm Apple Cabbage Salad with Pecans
- Coconut Oil Roasted Sweet Potatoes
- Cinnamon Spiced Apple Bread
- Farro Salad with Apples and Arugula
- Cinnamon Roasted Butternut Squash
Quick and Easy Candied Pecans
- PREP
Thanks to a skillet and the stovetop, you can make these easy candied pecans in under 10 minutes. This recipe can be used with other varieties of nuts, too. We especially love walnuts and cashews.
Makes 2 cups
You Will Need
6 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt, see notes
Pinch cayenne pepper, optional
1/2 teaspoon vanilla extract
1 1/2 tablespoons water
2 teaspoons orange zest, optional
2 cups (6 ounces) pecan halves
Directions
Line a baking sheet with parchment paper or a silicone baking mat.
Add brown sugar, cinnamon, salt, cayenne, vanilla, water, and the orange zest (optional) to a medium skillet. Place the skillet over medium heat and cook, stirring often until the brown sugar melts into a bubbling sauce, about 1 minute.
Stir in the pecans so that the brown sugar sauce coats them. Cook, stirring the entire time, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and become shiny. Watch closely as the nuts cook so that they do not burn.
Transfer the candied pecans to the prepared baking sheet and spread into one layer. Allow the pecans to cool down, and then break them up before serving.
Store cooled candied nuts in an airtight container. They will last at room temperature for one week, in the refrigerator for a few weeks and in the freezer for a month, if not longer.
Adam and Joanne's Tips
- 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.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving: Serving Size 1/4 cup / Calories 176 / Total Fat 15.4g / Saturated Fat 1.3g / Cholesterol 0mg / Sodium 147.4mg / Carbohydrate 10.1g / Dietary Fiber 2.4g / Total Sugars 7.5g / Protein 2g
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This recipe is SO easy & delicious! I’ve made it quite a few times & have yet to be disappointed. It’s great for a sweet tooth when I don’t want to have to run out for ingredients, because I almost always have the stuff on-hand. The nuts aren’t overly sweet like some candied nut recipes can get.
So easy, and just what we were looking for to decorate the top of a butter pecan cake. Yum!
This recipe looks soooo delicious
I’ve made this recipe so many times along with several others and this is by far the best. One thing I do first is roast the pecans naked in the oven and then follow the receipe exactly. The best!
Roasting the pecans is a great idea and so glad you liked it.
Just made my first batch today as a tester for Christmas and all I can say is YUM 😋 Thanks guys
Is there a difference in taste or texture between the stovetop and the oven candied pecans recipes?
There is a pretty significant difference between the two. Both are delicious but the oven candied pecans are much lighter and crispier.
These look delicious!! Is it best to use raw pecans or roasted pecans? Want to make sure I buy the right kind!
Hi Emily, You can use either. Since the nuts aren’t in the pan for that long, using roasted nuts would add some more of those toasty notes. I’d stay away from roasted and salted nuts, though (or if that’s what you have, leave out the salt called for in the recipe).