Candied pecans are an easy way to boost the flavor and texture profile of so many dishes and desserts. Add them to pancakes, french toast, ice cream, or cinnamon rolls. You can top your favorite salad with them for some added crunch and complexity. They are delicious (and sort of nutritious) eaten plain as a snack. With only a handful of common ingredients and a process that is as easy as 1-2-3, candied pecans can quickly become a tool in your home cook arsenal.
Ingredients you’ll need
Baking & Pantry Items
- Pecan halves or chopped pecans
- Brown sugar
- Ground cinnamon
- Ground nutmeg
- Cayenne pepper
- Vanilla extract
- Fine sea salt or kosher salt
Produce
- A lemon or orange
Equipment you’ll need
- Saucepan or small pot
- Whisk
- Spoon or rubber spatula
- Baking sheet
- Parchment paper
How to make candied pecans (or any nut, really)
#1 Make candy coating
The sugar sauce is made by combining brown sugar, ground cinnamon, ground nutmeg, cayenne pepper, vanilla extract, lemon juice, and water in a small pot or saucepan.
#2 Stir in nuts and cook until fragrant
Once the sauce begins to bubble, pecans are stirred into the mixture. Stir until the pecans are completely coated then continue cooking until they are fragrant and toasted, about 2 to 3 more minutes.
#3 Cool on parchment paper-lined baking sheet
After the nuts have been thoroughly coated in the brown sugar sauce, they need to cool. Line a baking sheet with parchment paper then spread the pecans out in a single layer. This will allow the nuts to cool and the brown sugar coating to solidify. Once the nuts have cooled, they can be broken apart and stored.
Store candied pecans at room temperature in an airtight container or ziplock bag for up to 2 weeks.
Ways to use candied pecans
- Add them to a fresh salad
- Top your yogurt bowl with them
- Fold into pound cake batter or sprinkle them onto the finished cake after glazing
- Add to bread pudding or french toast
- Use as a cinnamon roll, pancake, or waffle topping
Quick Candied Pecans
Equipment
- Sauce pan or small pot
- Spoon or rubber spatula
- Baking sheet
- Parchment paper
Ingredients
- 6 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt or kosher salt
- Pinch cayenne pepper optional
- ½ teaspoon vanilla extract
- 1 ½ tablespoons water
- 2 teaspoon lemon juice and/or zest optional, see notes
- 2 cups pecan halves or chopped pecans about 6 ounces
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Add brown sugar, cinnamon, nutmeg, salt, cayenne, vanilla, water, and the lemon juice or zest (optional) to a saucepan or small pot over medium heat. Cook, stirring often, until the brown sugar dissolves into a bubbling sauce or about 1-2 minutes. Reduce heat to medium low.
- 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. Be careful to keep watch as the nuts cook so that they do not burn.
- Transfer the candied pecans to the prepared baking sheet and spread them into one layer. Allow the pecans to cool down, and then break them up before serving.
- Store the 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 up to 2 months.
Notes
- ½ teaspoon salt (from the recipe) results in a salty-sweet taste. If you don’t want to taste the salt, reduce to ¼ teaspoon sea salt or kosher salt
- Lemon zest and juice are interchangeable in this recipe. You could also use orange zest and/or orange zest. Also, the citrus can be left out completely, but it does add a fresh note to the final candied pecan
