Easy Candied Pecans (Just 5 Minutes and 4 Ingredients!)
~ These deliciously easy candied pecans are so lightning-fast! You’ll be making them all the time … for snacks, on salads … even as last-minute gifts! ~
This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •
We’re going nuts here today, friends! Wanna join us!?!?!
Nuts for salads, nut for snacks, nuts nuts nuts …
(Well … pecans, to be exact. But “we’re going pecans” just doesn’t sound the same.)
If you wanna take a quick peek before reading on, here’s a little video tutorial to give you an overview of how easy this Candied Pecan recipe is to make!
Video Tutorial
When it comes to creating healthy and delicious recipes (which is what we’re ALL about here at THK!), we adore nuts for lots of reasons, and we use them often in our recipe developing.
From a nutrition perspective, nuts are loaded with protein and healthy fats. But of course, they also have tons of great crunch and flavor, which means they’re a yummy addition to all sorts of recipes, too. Total win!
A handful of nuts is a stellar snack to help curb your hunger on a busy afternoon. And nuts are a fantastic salad topper, without the nutritional pitfalls of things like fakey-bacon bits, partially hydrogenated chow mein noodles, and white-carb (sneakily artificial) flavored croutons.
Nuts are just … better!
Want to pump up nuts’ yumminess quotient even more?
How about … candied nuts?!? (Well … candied pecans, to be exact!)
Unfortunately, store-bought versions of glazed, candied pecans often include additional, less-healthy ingredients. And homemade candied pecan recipes don’t always solve the problem – so many of those recipes involve loads of butter and added fats, and sometimes also loads of sugar or corn syrup. *SIGH*
Does it feel like you just can’t win?!?!?
Oh, but you can!
We’ve got an outstanding glazed, candied pecan recipe you’ll love!
You don’t even have to fire up your oven with this one … and we’re gonna get it done with just 4 ingredients (not including the water … ‘cuz who counts that?!?!)! Whoop! Whoop!
Too good to be true? Nope! But it is waaaaaaaaay too good! So, so good!
These pecans are quickly toasted to bring out a little extra flavor, and then tossed with just enough sweet-salty candy coating!
They’re deeee-lish as a salad topper, with just the right amount of sweetness to compliment other salad ingredients without being overpowering. We actually specifically developed this candied pecan recipe as a perfect, crunchy topping for our Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing.
They’re also are a fantastic snack, and perfect when you’re on the go! Our kiddos love ’em (when they can grab a handful before we eat them all ourselves)! And we love knowing that it’s a snack loaded with protein … and only a teensy bit of added sugar.
And pssssssst … if you’re ever in a jam, realizing you forgot to carefully select the most fan-tab-u-lastic hostess gift for a dinner party … know what you can do? Uh-huh … you guessed it! With just 5 minutes and a quick tango with a pretty jar and some ribbon, you’ll be granted most favored houseguest status! Yay, you (you savvy problem-solver)!
So while you’re at it … you just might wanna make two batches! These go fast!
Or, if you’re just in a nut-makin’ kinda mood, try our recipe for Pumpkin Pie Spiced Candied Pecans, too! They showcase a different cooking method, and are dressed up in favorite holiday flavors that make them perfect as party appetizers or easy hostess gifts! Mmmmmm … you’ve got options!
Easy Candied Pecans (Just 5 Minutes and 4 Ingredients!)
These deliciously EASY Candied Pecans are so quick and simple! Whip up a batch for a yummy snack, to top a salad ... even as a last-minute, homemade gift!
• Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •
Ingredients
- 1 1/2 tablespoons packed brown sugar
- 1 1/2 teaspoons water
- 1/8 teaspoon vanilla
- 1/8 teaspoon kosher salt
- 1 cup pecan halves
Instructions
- In a small bowl, combine brown sugar, water, vanilla, and kosher salt, stirring to combine (don't worry that the sugar and salt won't all be dissolved). Set this at-the-ready, next to your stove, as this recipe goes really quickly.
- In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done.
- Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture. Immediately remove from heat so they don't burn.
- Spread the pecans on a piece of parchment to cool. Once cooled, you can break the nuts apart, if needed.
- Enjoy immediately or store in an airtight container. The pecans will be slightly sticky at first, but the coating hardens further within a few hours.
Nutrition Information:
Yield: 4 servings Serving Size: 1/4 cupAmount Per Serving: Calories: 196Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 65mgCarbohydrates: 8gFiber: 3gSugar: 5gProtein: 2g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.
Serious problem, not sure what I did wrong, they are really sticky,what can I do to correct it?..bake them? I saw someone tossed with sugar,..thank you for your help,
Hi Jamie! Thanks so much for the question and the opportunity to try to help you! I know some readers have commented that they accidentally used too much water in these candied pecans, which would definitely make them stickier. Although I hate to advocate using a lot of sugar, that’s definitely something to try to salvage a batch that’s too sticky – just to bind with a bit of the excess moisture. And yes – as you suggested, you could also try baking the pecans gently and at a very low temperature to help them dry more thoroughly. Just watch them CAREFULLY to be sure they don’t burn! Good luck – I hope these ideas help! ~Shelley
Loved your pecans. Used them on spring greens, pear, craisons and stilton salad with a mustard vinegrette dressing and it was delicious too.
Hi Patricia! I’m so delighted that you love these! And my oh my – that salad with stilton and mustard vinaigrette sounds amazing! I’m absolutely craving it now that I’ve read your comment! 😀 So happy these candied pecans worked perfectly in that fabulous salad – and I really appreciate that you took a moment to pop back and let me know (that truly does mean so much!). Have a wonderful week! ~Shelley
It took me twice to get them toasted just right and I enlisted my husband to stir while I drizzled. Turned out great and is a great treat for my gluten-free, egg-free granddaughter.
Oh Nadeen, it makes me so happy to think that these are a great little treat for your granddaughter, who certainly must have a lot of treats that she can’t enjoy! Thanks so much for sharing this! 😀 ~Shelley
I just made a cup of these and they turned out good. If I wanted to double the batch and make more just double the ingredients, right?
Hi Glenda! I’m so glad these pecans turned out great for you! We love them! And yes – you should be able to just double the ingredients. But, depending on the sizes you used for one batch, you might need to use a larger bowl and pan – and possibly also a larger piece of parchment – to avoid crowding and make sure the nuts toast evenly, are coated evenly in the candied coating, and have plenty of space to air dry and cool. Enjoy! ~Shelley
Great and quick recipe just what I needed for my salad. I doubled the recipe and did not use the amount of salt the recipe called for I used just 1 pinch of salt. I thought they weren’t crunchy, but next time I’ll toast them just a bit more.
So glad you liked these, Yvonne! And thanks for sharing your experiences and suggestions, too! We love these candied pecans on salads, like the Salad with Goat Cheese we mentioned (we call it “Thanksgiving Salad”), but also just love them for snacking. In fact, sometimes the hard part is NOT nibbling on too many as snacks … before they make it to the top of a salad platter! 😉 ~Shelley
Loved !!!!!!!! Your recipe for the candied pecans and salad . I am still looking for the maple balsimic vi nigeitte salad dressing. Do you use maple syrup in with your vinaigrette. I have made different vinaigrette’s over the years this sounds yummy! Can’t find it.
Thank you so, so much, Deborah! What a wonderful comment awaiting me this morning – I really appreciate it! So sorry that you had trouble finding the dressing – it’s in the recipe for our Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing here: http://twohealthykitchens.com/2014/11/13/salad-with-goat-cheese-pears-candied-pecans-and-maple-balsamic-dressing/. And yep – we do use maple syrup in the dressing. It’s the perfect flavor combination with the candied pecans! I can’t wait for you to try it! Have a fantastic day! 🙂 ~Shelley