Candied Pecans

These candied pecans are sweet and crunchy with just a hint of spice. They make a tasty topping for salads, are ideal for gifting, and are just straight up addictive for snacking!

I get a little nostalgic around the holidays, as I’m sure many of you do. I reminisce about running down the stairs on Christmas morning with my brothers to see if we’d been naughty or nice,  lugging my first Christmas tree down the streets of Manhattan to a tiny apartment, and more recently hearing the squeals from my boys when they discovered that Rudolph ate the celery and carrots that we left by the front door.

I’m not a particularly sentimental person eleven months out of the year, but come December, all bets are off. Once that tree goes up and the stockings flank the mantel, this girl goes soft. I get family on the brain and all I want to do is snuggle up under a cozy blanket and watch some hokey movie like Family Man for the gazillionth time. You know, one of those what-would-life-be-like-if-I-walked-through-the-other-door sort of movie.

Anyway, the moral to the movie is life is always better when you walk through the door that leads you to family, no matter how imperfect they may be. But we don’t always have that option around the holidays. The miles may separate us and calendars don’t always sync up, and sometimes a little homemade gift delivered to those that you can’t be with is second best.

It shows you’re thinking about them in a way that another pair of fluffy slippers just can’t. I know, it means a special trip to the post office and maybe a little bubble wrap, but I promise you the sentiment is worth it. These candied pecans are the perfect gift to ship to far away family. They travel well, last for several days, (even weeks) and are a delicious snack or salad topper. And did I mention that they’re super easy?

So before you choose another ‘tower of treats‘ from a catalog this year, heat up the oven, tie on your apron and sprinkle on the love. Because they’re worth it.

Let’s make Candied Pecans

1. Combine sugars, corn starch, spices, and salt in a bowl. 
2. Thin with a tablespoon or two of water, and mix well.
3. Add the pecans.
4. Stir well to combine.

5. Spread nuts evenly on a parchment lined sheet pan and bake at 350 for 25-30 mins, stirring once or twice while they bake.
6. Remove from the oven when browned. Sprinkle with cinnamon sugar.
7. Turn out onto parchment and separate. Cool and break apart. Serve, or store in an airtight container for several days at room temperature.

Tips for success

• Definitely use water to thin the sugar mixture before tossing the pecans. Just enough so it’s easy to coat the nuts.
• Keep an eye on the nuts as they bake, stirring a couple times to be sure they bake evenly and don’t burn.
• When you remove the nuts from the oven, work quickly and spread them on a clean sheet of parchment, separating them as best you can. Careful! The sugar coating will be hot and can burn!
• Break them apart before serving or storing. Cooled nuts can be stored in an airtight container for up to two weeks.

0 from 0 votes

Print

Candied Pecans

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

These candied pecans are sweet and crunchy with just a hint of spice. They make a tasty topping for salads, are ideal for gifting, and are just straight up addictive for snacking!

Course: Appetizer, Snack

Cuisine: American

Keyword: candied pecans

Servings: 6 Servings

Calories: 712 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 16 oz whole pecans
• 1/2 cup sugar
• 1/2 cup light brown sugar, packed
• 1/3 cup light corn syrup
• 2 tsp kosher salt
• 1/2 tsp cayenne pepper
• 1/2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp vanilla bean paste or vanilla extract
• 1-2 Tbsp water as needed
• *Additional 1 Tbsp sugar mixed with 1 tsp cinnamon for topping

Instructions

1. Preheat oven to 350 degrees and line a sheet tray with parchment.

2. Whisk together the sugars, corn syrup, salt, and spices in a bowl. Thin with a tablespoon or two of water as needed. Add pecans and toss well to coat.

3. Spread pecans evenly in prepared pan and bake 25-30 minutes, stirring once or twice to be sure they cook evenly and don't burn.
4. Remove from oven when browned and glossy and sprinkle with remaining cinnamon sugar and toss.

5. Place a piece of parchment or non-stick foil on the counter and carefully spread out the nuts on the paper and allow to cool. Break apart.

6. Nuts can be kept at room temperature in an airtight container for up to 2 weeks.

Recipe Notes

Yields 1 lb of candied pecans.

• Definitely use water to thin the sugar mixture before tossing the pecans. Just enough so it's easy to coat the nuts.
• Keep an eye on the nuts as they bake, stirring a couple times to be sure they bake evenly and don't burn.
• When you remove the nuts from the oven, work quickly and spread them on a clean sheet of parchment, separating them as best you can. Careful! The sugar coating will be hot and can burn!
• Break them apart before serving or storing. Cooled nuts can be stored in an airtight container for up to two weeks.

 

 

Nutrition Facts

Candied Pecans

Amount Per Serving

Calories 712 Calories from Fat 486

% Daily Value*

Total Fat 54g 83%

Saturated Fat 4g 20%

Sodium 792mg 33%

Potassium 334mg 10%

Total Carbohydrates 60g 20%

Dietary Fiber 7g 28%

Sugars 52g

Protein 6g 12%

Vitamin A 2.1%

Vitamin C 1%

Calcium 7.3%

Iron 11.3%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in December 2015 but was republished with step by step photos and tips in December 2018.