Stovetop candied pecans are a quick and easy treat made with just four ingredients. Whole roasted pecans are coated in a brown sugar and cinnamon candy coating.
You'll love this recipe for candied pecans because it's quick, simple, and makes a delicious treat! Candied pecans are made by mixing whole roasted pecans in a sweet coating made of brown sugar and cinnamon on the stovetop.
Many candied pecan recipes use egg whites to coat the pecans. This recipe is egg-free and vegan friendly, making it the perfect addition to your next holiday appetizer table for a crowd.
Use stovetop candied pecans on your next charcuterie board, as a finger food at a party, or as a salad topping. They're especially popular on Thanksgiving and Christmas snacking!
Ingredients and substitutions
- Brown sugar - Creates the candy coating for your pecans. I do not recommend substituting brown sugar with granulated sugar for this recipe. I tried both and preferred the caramelized color and flavor that brown sugar adds to the recipe.
- Pecans - I recommend using roasted, unsalted pecans for this recipe. Pecans can be substituted with your favorite nuts, like walnuts, almonds, or hazelnuts (like in my candied hazelnuts recipe).
- Cinnamon - Adds a warm, cozy flavor to the pecans.
- Salt - Enhances the flavor and helps balance with the sweetness in the recipe. I don't recommend omitting the salt unless you're using salted pecans.
- Water - Used to thin the candy coating and help the sugar melt.
Tips and tricks
Watch closely - Keep a close eye on your sugar mixture before and after adding your pecans. The entire process only takes a few minutes and the mixture can thicken quickly (or burn) if you walk away from it.
Pecans look sticky? - That's okay, they'll look a bit sticky at first but dry nicely when they're spread out onto parchment and allowed to cool.
Humid kitchen? - If your kitchen is very humid, there's a chance that your nuts won't set properly and remain sticky after cooking. One way to combat this is to spread your candied pecans onto a lined baking sheet and place in a 200 degree Fahrenheit oven for 10 minutes or more to help dry them out.
Take care not to overcook - Overcooked candy coating will lose its shine and have a grainy texture.
Frequently asked questions
If your candied pecans are sticky after cooking and cooling, they may not have been cooked long enough or your kitchen is humid. Either way, there's too much liquid in the candy coating, which causes the sticky texture. To dry out sticky candied pecans, preheat your oven to 200 degrees Fahrenheit and line a baking sheet with parchment. Spread pecans into a single layer and bake for 10 minutes or more to dry them out.
Candied pecans have a variety of uses. Here are a few ideas to get you started:
- Serve in a bowl on an appetizer table
- Salad topping
- Cupcake or cake garnish
- Charcuterie tray
- Add to trail mix or Chex mix
- Sweet potato casserole topping
- Great for snacking as is!
I recommend using roasted unsalted pecans for this recipe. If you have salted pecans on hand, consider reducing the listed salt by half. If you have raw pecans on hand, they need to be roasted first. I've included directions for roasting in the recipe card notes.
In the oven: Preheat to 350 degrees Fahrenheit. Spread nuts onto a baking sheet in a single layer and bake for about 10-15 minutes, or until fragrant and lightly browned. You'll want to check your nuts halfway through to make sure they're roasting evenly.
On the stovetop: In a skillet over medium heat, add your nuts (do not add any additional oil - the nuts will not stick to the pan). Cook until nuts are hot and fragrant, stirring occasionally. This should take up to 5 minutes.
No matter which method you use, do not walk away! Your nuts can easily go from browning to burnt in an instant.
Candied pecans will keep for 1-2 weeks in a tightly sealed container at room temperature.
Yes, candied pecans can be frozen for up to 3 months in a tightly sealed container.
Recommended
📖 Recipe
Stovetop Candied Pecans
Ingredients
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon water
- 1 cup whole pecans, roasted and unsalted
Instructions
- In a small saucepan over medium heat, add brown sugar, cinnamon, salt, and water. Stir until sugar has melted.
- Add pecans and stir to coat. Cook for about 2-3 minutes over medium heat, or until mixture reduces slightly and pecans look sticky.
- Spread pecans in a single layer onto a parchment lined baking sheet and allow to cool completely before storing.
Equipment Recommendations
Notes
- If using raw pecans, I highly recommend roasting them beforehand to bring out their best flavor:
- To roast in the oven: Preheat to 350 degrees Fahrenheit. Spread nuts onto a baking sheet in a single layer and bake for 10-15 minutes, or until fragrant and lightly browned. Check your nuts halfway through to make sure they're roasting evenly.
- To roast on the stovetop: In a skillet over medium heat, add your nuts (do not add any additional oil - your nuts will not stick to the pan). Cook until nuts are hot and fragrant, stirring occasionally. This should take up to 5 minutes.
- Candied nuts will keep for 1-2 weeks in a tightly sealed container at room temperature.
Love it!