~ 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.
Can this recipe be multiplied if you wanted to do a few cups more?
Hi, Courtney! The main thing to be careful of in multiplying the recipe is that you choose a larger pan than you might use for just one batch. You want the nuts to be able to toast efficiently and evenly, without being piled on top of each other such that the top ones don’t toast while the bottom ones over-toast or burn. And then, similarly, you need the quick process of pouring the candied coating over the pecans to result in an even drizzle across all of the nuts – without the top ones getting all the coating while the bottom ones miss out. I hope that helps! Good luck – and Happy Holidays! ~Shelley
How long can they be stored in an airtight container?
Hi, Erica! I can’t say precisely what the far outer limits are, in terms of how long these can keep (they never last that long at my house!). But, I’d say they should be ok for at least a couple days. If you’d like to make them further ahead than that, you might try keeping them in your refrigerator. Also, you may find that you have to break them apart a little, if they’ve been stored all heaped on top of each other. I hope that helps – and that you adore these Candied Pecans as much as my family does! ~Shelley
I don’t have kosher salt. Can I use reg salt?
Hi, Esther! Regular, iodized salt tends to have a slightly metallic and less “pure” taste than kosher salt. Kosher salt also has larger, coarser grains, so directly subbing one for the other will generally result in you nearly doubling the saltiness of a recipe, and in this particular case, will likely result in the Candied Pecans being way too salty (as explained in more detail on HERE). I haven’t tried using regular salt in this recipe, but a standard recommendation is to use about half as much regular salt if you’re subbing it into a recipe that calls for kosher. That should be a good starting point for you. Good luck – and enjoy! ~Shelley
Is there a difference between glazed & candied pecans??
I’ve seen some discussion of there being differences between candied pecans and glazed pecans, in terms of whether they use white or brown sugar, whether they use egg whites to help form the coating, and whether they are made on the stovetop. I’m honestly not sure how reliable it is to parse them out that way, though, as there are so many different versions of both glazed pecans and candied pecans … and also praline pecans, of course. And this particular Easy Candied Pecans recipe of mine is a bit of a creative hybrid, in order to achieve its results. A lot of semantics to basically say that they’re pecans coated in a sweet shell. Hope that helps! ~Shelley
Love the recipe. Pecans taste great and clean up is so easy.
So pleased to hear it, Janice! I get so many raves about this recipe, and I’m really happy to add one more fan to its growing “Candied Pecan Fan Club” haha! Thank you for taking a moment to leave feedback – it’s truly appreciated. Happy holidays! ~Shelley