How To Make Candied Pecans Recipe

I perfected a five-minute Stove Top Candied Pecans recipe right on the stove, and I can’t wait to share why I always reach for them as a finishing touch on salads and desserts.

I love recipes that look fancy but barely take any time. My How To Make Candied Pecans intro is exactly that: glossy pecan halves tossed with granulated sugar, finished right on the stove for a candy-like crunch.

I call this my Stove Top Candied Pecans trick because it gives a perfect brittle coating without fuss, and once you try it you wont stop adding them to everything. They lift plain greens and turn a basic dessert into something worth bragging about, which is why I always keep this on hand for quick wins like Candied Pecans For Salad or last-minute guests.

Ingredients

• Pecans: crunchy, rich in healthy fats and protein, give fiber and earthy flavor
• Sugar: coats nuts for sweet caramel, boosts carbs, makes them irresistible and sticky
• Butter: adds silky richness, helps caramelize sugar, brings mellow savory notes too
• Vanilla extract: small splash deepens flavor, brings warm aroma and rounded sweetness
• Cinnamon: optional but gives warm spice, pairs great with sugar and nuts, subtle kick
• Salt: tiny pinch balances sweetness, enhances nuttiness and heightens all the flavors
• Water: just a splash to melt sugar evenly, helps make glossy caramel coatings

Ingredient Quantities

• 2 cups pecan halves (about 8 oz)
• 1/2 cup granulated sugar
• 1 tablespoon water
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon kosher salt or fine sea salt

How to Make this

1. Line a baking sheet with parchment paper or a silicone mat and set near the stove, measure everything: 2 cups pecan halves, 1/2 cup granulated sugar, 1 tablespoon water, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon (optional), 1/4 teaspoon kosher or fine sea salt.

2. Heat a large nonstick skillet over medium heat, add the sugar and water and stir just until the sugar dissolves and the mixture starts to simmer, dont walk away or the sugar can burn fast.

3. Add the pecans to the bubbling sugar, stir constantly with a wooden spoon or heatproof spatula so every nut gets coated, keep the heat at medium so it bubbles gently.

4. After about 2 to 3 minutes the sugar will thicken and then start to recrystallize and look grainy on the nuts, thats normal and exactly what you want.

5. Remove the pan from the heat as soon as the sugar is mostly dry and grainy, immediately add the butter, vanilla, salt, and cinnamon if using. Stir vigorously so the residual heat melts the butter and tints the sugar glossy and evenly coats the pecans.

6. If the coating looks too clumpy or the butter wont melt, return to very low heat for 10 to 20 seconds while stirring, then remove again. Dont overcook or the nuts will burn and taste bitter.

7. Quickly spread the coated pecans in a single layer on the prepared baking sheet, use a fork to separate any clumps while still warm, let cool completely until crisp, about 15 to 20 minutes.

8. Store cooled candied pecans in an airtight container at room temperature up to 2 weeks, or freeze for longer. If they soften, a quick 2 minute bake at 300°F will crisp them back up.

Equipment Needed

1. large nonstick skillet, about 12 in
2. baking sheet plus parchment paper or silicone mat
3. wooden spoon or heatproof spatula for stirring
4. measuring cups and measuring spoons
5. small bowl or ramekin for the butter, vanilla and salt
6. fork or heatproof tongs to separate clumps on the sheet
7. oven mitt or kitchen towel for handling hot pan
8. airtight container for storing the cooled pecans

FAQ

How To Make Candied Pecans Recipe Substitutions and Variations

How To Make Candied Pecans

Ingredients:

• 2 cups pecan halves (about 8 oz)
• 1/2 cup granulated sugar
• 1 tablespoon water
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon kosher salt or fine sea salt

Steps:
1. Line a baking sheet with parchment paper or a silicone mat and set aside.
2. In a medium nonstick skillet over medium heat combine the sugar and water. Stir gently until the sugar dissolves and the mixture starts to bubble.
3. Add pecans and stir so they’re evenly coated. Keep stirring every 20-30 seconds so the sugar cooks evenly, about 3-5 minutes, until the sugar becomes glossy and starts to crystallize around the nuts. Don’t walk away, sugar goes from perfect to burnt real quick.
4. Remove from heat, stir in butter, vanilla, cinnamon (if using) and salt until the butter melts and the nuts are well coated. If pieces clump together, separate them with a fork while they cool a bit.
5. Spread the pecans in a single layer on the prepared sheet to cool completely. Once cold they’ll crisp up. Store in an airtight container for up to 2 weeks.

Quick tips:
– Use a heavy skillet for even heat.
– If the sugar looks grainy at first that’s okay, keep stirring and it’ll melt and re-crystallize into a nice coating.
– For extra flavor add a pinch of cayenne or a splash of bourbon near the end.

Substitutions:

• 2 cups pecan halves: use walnuts or almonds 1:1, cooking time is about the same though almonds might need a tiny bit longer to toast.
• 1/2 cup granulated sugar: swap with light brown sugar for a deeper, molasses note or coconut sugar for a less sweet, caramel-like flavor (they may be slightly stickier).
• 1 tablespoon unsalted butter: coconut oil or ghee work well 1:1, ghee gives a nutty richness while coconut oil adds a mild tropical note.
• 1 teaspoon vanilla extract: almond extract or pure maple syrup can replace it; almond is stronger so use about 1/2 teaspoon, maple syrup 1:1 but it’ll add extra moisture so cook a touch longer if needed.

Pro Tips

1) Keep your full attention when the sugar’s bubbling, it goes from perfect to burned in like 30 seconds. Stir the whole time and if it starts to smell sharp or look too dark, yank it off the heat right away, better a little underdone than bitter.

2) Use room temp butter and warm vanilla so they melt fast into the sugar, otherwise you’ll get greasy clumps. If bits stay chunky, pop the pan back on very low heat for 10 to 20 seconds while stirring, then move it off again.

3) For deeper nut flavor, toast the pecans dry for 3 to 4 minutes in the pan before adding sugar, just until they smell toasty. Don’t walk away though, nuts brown quick and you want them warm not burned.

4) Spread the coated pecans out fast on parchment, use a fork to tease apart clumps while warm, and tilt the tray to keep excess butter from pooling. Work quickly, once they cool they lock together and it’s a pain to separate.

5) Store airtight at room temp but if they soften, heat them for a couple minutes at 300°F in the oven or a toaster oven to re-crisp. Small reheats fix texture without changing the flavor much.