Stovetop candied pecans are a quick and easy treat made with just four ingredients. 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! They are made by mixing pecans in a sweet coating made of sugar and cinnamon on the stovetop.
Many candied pecan recipes use egg whites to coat the pecans. This recipe is egg-free, making them vegan friendly.
Use stovetop candied pecans on your next charcuterie board, as a finger food on an appetizer table, or as a salad topping. Perfect for Thanksgiving and Christmas snacking!
Ingredients and substitutions
This recipe will work with any type of nuts you have on hand. Walnuts or almonds would be great alternatives. I also have a similar recipe using hazelnuts - Candied Hazelnuts.
No matter what type of nut you're using, you'll want to use roasted, unsalted nuts. If you have raw pecans, see the recipe card notes on how to easily roast your nuts before candying them.
I do not recommend substituting the brown sugar. Granulated sugar will work, but I prefer the caramelized color and flavor that brown sugar adds to the recipe.
Ways to use candied pecans
First, they make a great snack or appetizer. Add them to a cheese plate or fill a decorative dish for guests to snack on.
You can also box up candied pecans to give as a gift - try filling a decorative tin or small gift bags.
Their best use? Top your next salad with these pecans - they make the perfect salad topping!
My favorite combination is a grilled chicken salad with cranberries, feta cheese, and pecans. I've also used them in my winter chopped salad recipe.
Your candied pecans will keep for 1-2 weeks stored in a tightly sealed container at room temperature, or up to a month in the refrigerator.
Candied pecans can also be frozen in a tightly sealed freezer safe container for 3 months or more.
Stovetop Candied Pecans
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon water
- 1 cup whole pecans, roasted and unsalted
- In a small saucepan, combine brown sugar, cinnamon, salt, and water. Stir until combined and melted.
- Add pecans and stir to coat. Cook for 2-3 minutes over medium heat until mixture reduces slightly and pecans become sticky.
- Spread pecans in a single layer onto a parchment lined baking sheet and allow to cool.
- Store in a sealed container until ready to use.
- 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. You'll want to 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 up to one week in a tightly sealed container at room temperature.