~ 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.
I have been doing a Keto diet, so decided to try these with stevia sweetener instead of sugar. I did include 1 teaspoon of brown sugar for flavour, but substituted the rest as liquid stevia. Worked just fine and makes them really low carb! A nice change from plain toasted pecans and make a great Keto friendly snack.
Hi Carol! I really appreciate hearing from someone on a Keto diet about how this recipe can be adapted – that’s so helpful for other readers who may be on a Keto diet or who want to make these candied pecans as a gift or snack for someone who’s Keto. Thanks so much for sharing your tip! And I’m thrilled you liked these! Happy holidays! ~Shelley
I made these candied pecans tonight, doubling the recipe & they’re very good, especially considering how simple the recipe is. They stayed quite sticky even after they cooled, so I found it necessary to put them in the oven for 5 min. at 350°…problem solved. I used table salt instead of kosher, and added a dash or two of cinnamon…delicious!
Hi Amy! So very glad you liked these! And thanks for suggesting how you solved the dilemma when yours stayed a bit sticky – that’s a terrific tip to help other readers who might encounter the same thing! We use an oven-baked method in our other popular candied pecan recipe, our Pumpkin Pie Spiced Candied Pecans – a simple extra step if the pecans stay stickier than you’d like! Truly appreciate the feedback! Happy holidays! ~Shelley
I added Cinnamon Oil to the first two batches, and orange extract to the last batch….they turned out great!!
Hey, Lorie! I’m so glad to hear that this recipe turned out well for you — and those little “extras” sound super delicious! I might have to give it a try sometime. 😉
~Amy
I just made a batch of these tonight!!! They are yummylicious!!! I used a lightly buttered cookie sheet to spread them out on, works bettter than parchment paper!!
I added Cinnamon Oil to the first two batches, and orange extract to the last batch….they turned out great!!
Hi Lori! So thrilled to hear you loved these. And “yummylicious” is such a great description, I think I just might have to remember to use that word myself soon LOL! Thanks for sharing all your great tips and ideas, too – I’m so intrigued to try cinnamon oil and orange extract! Always awesome to hear what innovative twists our readers are trying, and I think it’s really helpful for other readers, too! Truly appreciate that you took the time to share your suggestions! Happy holidays! ~Shelley
Seems like a wonderfully easy recipe,, I tried another recipe just this morning and ruined 3 cups of pecans…. it included nutmeg, cinnamon,salt and sugar and it tasted burnt, and pretty much tasteless..
Hoping your recipe hits the spot!!
Hi Margarita! That other candied pecan recipe sure sounds delicious, with those warm, toasty spices. It’s always so disappointing when a recipe just doesn’t work out, though – no matter how great it sounds. Here at THK, we test our recipes kind of obsessively, really trying to make sure we’ve covered all the ins and outs and given you every possible chance for total success. Definitely hoping our pecan recipe worked much better for you than the other one did! And, if you’re still hoping to make more of a spiced nut recipe, may I suggest our Pumpkin Pie Spiced Candied Pecans? It showcases a slightly different prep technique, but is still super easy … and filled with pumpkin pie spice, cinnamon and vanilla – yum! 😀 ~Shelley
I attempted your recipe, and I believe I burned the pecans or overtoasted them…. I’ll try again tonight, and thank you for answering my comment….appreciate your time 🙂
Oh, Margarita, I feel your pain! Getting distracted for a moment and then realizing my nuts or pine nuts are waaaaay beyond perfectly toasty … yeah, I’ve definitely been there! Pretty much just like I turned away to rinse fruit for just a moment this morning, and in that moment my oatmeal boiled up all over the stove. *SIGH* I’m sending you good pecan vibes for better luck tonight! 🙂 ~Shelley