Candied Pecans
Candied pecans are the perfect sweet and salty treat to have on hand! They’re perfect as toppings on salad or ice cream– or just enjoy a few on their own as a snack. These pecans require just a handful of ingredients (that are probably already in your pantry) and can be made in less than 15 minutes.
Ingredients
- 1 ½ cups raw pecan halves
- ⅓ cup light brown sugar
- 1 tablespoon water
- 1 tablespoon butter
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Line a large-rimmed baking sheet with parchment paper or a silicone mat and spray it lightly with nonstick cooking spray.
- Heat a large nonstick skillet over medium heat and add the pecan halves. Toast the pecans for 3-4 minutes, stirring occasionally, or until they are fragrant. Remove the toasted pecans from the skillet and set them aside to cool.
- In the same skillet set over medium heat, combine the light brown sugar, water, butter, kosher salt, ground cinnamon, and ground nutmeg.
- Bring the mixture to a gentle boil and cook it for 1-2 minutes, or until it thickens slightly.
- Add the toasted pecans back into the skillet and toss them in the brown sugar mixture until they are evenly coated. Cook for an additional minute.
- Transfer the candied pecans to the prepared baking sheet and spread them out into a single layer. Allow them to cool completely at room temperature before transferring to an airtight container.
- Candied pecans will keep at room temperature for up to 10 days.
Notes
- Keep an Eye on the Pecans: The toasting process happens quickly, so it's essential to keep a close eye on the pecans as they toast on the stovetop.
- Selecting Pecans: Pecan halves are key to great candied pecans– I’m using raw pecan halves but roasted pecans can be used as well. If you’re using roasted pecans, skip step 2. If you're using salted pecans, reduce the amount of salt to ¼ teaspoon.
- Constantly Stir the Mixture: As you cook the pecans in the sugar and butter mixture, be sure to stir constantly to prevent any uneven caramelization or sticking.
- Cool Thoroughly Before Serving: Candied pecans may appear soft when warm, but they will harden as they cool. Allow the pecans to cool completely before serving or storing to achieve the desired crunchy texture.
- Get Creative: Feel free to swap out the cinnamon and nutmeg to fit your preferences. We think this recipe would also work well with pumpkin pie spice, with a hint of cayenne for some heat, or with a sprinkle of vanilla bean powder to make vanilla candied pecans.
- Storage Tips: Store the candied pecans in an airtight container at room temperature to maintain their freshness and crunchiness. They can last for up to two weeks.
- Substitutions: We have found that light brown sugar works the best in this recipe over granulated sugar, but dark brown sugar would work as well. To make this recipe vegan, you can swap butter for vegan butter.