~ 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 am curious as to how you could make these spicy? Would cayenne pepper work and how much would you use? thanks
Hi Laurie! Great question! I keep meaning to make some variations on this recipe (including a sweet and spicy version), but haven’t personally tried out that flavor profile yet. So, I apologize that I can’t personally vouch for what would work best, but the one thing I can tell you that might be helpful is that another reader (Nancy) posted an earlier comment on this recipe, saying she used “a good amount of cayenne pepper” to make a sweet and spicy version. Based on her experience, I’d say your idea for cayenne would be a great thing to try! (And if you do, I’d love to hear how it worked out!) Thanks bunches for the question – have a terrific week! ~Shelley
Wonderful recipe! I doubled the recipe and coated 2 cups of pecans. I also added a few shakes of cinnamon. Next time I might try using maple syrup in the coating combo. I hope there are some left to use in the pear and goat cheese salad I was planning to make for lunch. They are really yummy as is.
Oh, thank you so very much, Mary! Love the addition of cinnamon, and also the idea to try maple syrup! My family snacks on nuts A LOT, and I keep meaning to develop more recipes for us, similar to this original one, with different spice combinations and flavor profiles – your ideas sound delicious! Hope you had enough left for your salad (were you making OUR pear and goat cheese salad??)! I know that one of the biggest problems with making these nuts to use in another recipe is that they tend to disappear before you ever get them into the recipe you’d intended them for! 😉 Good plan on making that double batch LOL! ~Shelley
Very easy and delicious. I like the fact that the pecans have a subtle sweetness, letting the buttery flavor of the pecans shine through. Though I don’t know if these are exactly healthy, they have no artficial ingredients. WELL DONE. This recipe is a keeper.
I’m delighted you enjoyed these! Thank you so much for taking a moment to leave that feedback – I truly appreciate it! And, I really loved how you worded it “a subtle sweetness, letting the buttery flavor of the pecans shine through” – that’s practically poetic! 😀 And you’re right that these aren’t as healthy as, say, a fistful of kale leaves, but the goal was to create a healthier candied nut recipe, at least in comparison to so many others out there that use WAAAAAAAY more sugar or butter or corn syrup. You get all that great protein from the nuts, with just a little bit of sweetener (and yup – nothing artificial sneaking in there!). Definitely a snack you can feel better about! Have a fantastic week, and thanks again! ~Shelley
GENIUS!!! Finally…a candied pecan recipe that works! No butter and the coating actually sticks to the pecans. I can’t thank you enough! ❤️
Oh Anita – you’re so welcome! I’m just thrilled you loved these so much! It always makes my day to hear that readers have enjoyed a recipe – thanks bunches for taking the time to drop by with such a sweet compliment! 😀 Have a wonderful week! ~Shelley
Wow!! I made these today with almonds instead of pecans and they turned out fantastic! In the past I’ve done the oven/egg whites kind and they are a pain! These are so easy and delicous! Thanks!!
Mmmmmmm … almonds! That sounds delicious, too, Susan – I love that idea! And I know what you mean … it’s not like the egg white method is all THAT hard, but it just takes extra steps. I think one of the reasons this particular candied nut recipe has become so crazy-popular (one of our all-time most popular recipes ever) is because it’s just a little bit quicker and easier … but still so yummy! Sometimes those little shortcuts can make all the difference! Hope you had a wonderful holiday season and a terrific start to the New Year! ~ Shelley