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.
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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.
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
Easy Candied Pecans
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.
Watch Us Make the Recipe
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
1Line a baking sheet with parchment paper or a silicone baking mat.
2Add 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.
3Stir 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.
4Transfer 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.
5Store 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.