This easy recipe for Stovetop Candied Pecans is perfect for the holiday season! Sweet, salty, and crunchy. They're made with just a few pantry staples and only minutes of active prep time.
These quick stovetop candied pecans are egg-free and so simple to make. Just heat up the sugar, fold in the pecans, and let cool. They're a great option for the holidays - other holiday favorites are Puff Pastry Brie Bites, Prosciutto Wrapped Asparagus, and Sea Salt Chocolate Almond Clusters.
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⭐Why I love them:
- Easy Ingredients - You likely have everything you need on hand!
- Make Ahead - Stovetop candied pecans keep very well so you can make a batch in advance to snack on all holiday season.
- Super Quick - It takes only minutes to mix these up on the stovetop and they even cool quickly.
- Versatile - Candied pecans are great on their own to snack on, as a salty sweet addition to a cheese board, or tossed in a salad.
🥘Ingredients and Equipment:
- Pecan Halves - You can buy them pre-roasted or the recipe includes how to easily roast them yourself. Another favorite recipe using pecans is this Single Serve Pecan Pie!
- Brown Sugar - I used light brown sugar, but you can use dark brown sugar for a richer flavor
- Vanilla Extract
- Kosher Salt
- Ground Cinnamon
- Flaky Salt - Optional, for sprinkling on top
- Medium Pot - Use a medium pot to melt together sugar mixture. It needs to be big enough for the sugar mixture to bubble and to add in the pecans.
- Sheet Pan - You'll use a sheet pan to roast the pecans and to lay out the candied pecans to cool and harden.
- Parchment Paper or Silicone Liner - It's important to line the sheet pan so the glazed pecans don't stick to the pan.
See the recipe card for full information on ingredients and quantities.
📖Variations:
- Other Nuts - Try making this recipe with other nuts like walnuts, cashews, or macadamia nuts.
- Spices - This recipe uses cinnamon, but you could also add other warm spices like nutmeg or ginger. For a spicier variation, try adding some cayenne pepper or red pepper flakes.
🥜Serving Suggestions
- Salads - Nuts are a common choice in salad and using candied nuts gives an extra sweet bite. Try adding them to this Pomegranate Brussels Sprout Salad or this Apple Pecan Harvest Salad.
- Cheese Board - Sweet glazed pecans are a great addition to your holiday cheese and charcuterie board! Or even add to a fruit charcuterie board or cookie charcuterie board.
- Gift - Due to their shelf life, these candied pecans are a great option to give as a gift! Add some of the pecans to a mason jar and tie with a festive ribbon for an easy hostess gift.
- Breakfast - They're a great addition on top of pancakes or waffles drizzled in maple syrup.
- Yogurt Parfaits - Sprinkle on top of some yogurt and fresh fruit.
- Ice-Cream Sundaes - Add some crunch to your favorite ice-cream.
🔪Step by Step Instructions
It is so easy to make these brown sugar candied pecans on the stovetop.
Photo 1 - Toast the pecans. You can buy pre-roasted or toasted pecans to cut down on prep. But it is very easy to roast them yourself and only takes 10 minutes
Photo 2 - Add brown sugar, water, vanilla, and cinnamon to a pot.
Photo 3 - Heat the sugar mixture until bubbly. This only takes a few minutes.
Photo 4 - Fold in the pecans until coated.
Photo 5 - Quickly spread on a lined sheet pan and let cool for about 15 minutes until dried and crunchy.
Photo 6 - Enjoy them at room temperature or store for later.
🍽Leftovers and Storage
- Leftovers and Storage: Candied Pecans can be stored in an airtight container at room temperature for up to 1 week. Or for longer storage, store them in the fridge for up to a month.
- Freezing: They can be frozen as well! I like to flash freeze on a baking sheet before transferring to a freezer bag or container for up to 1 month.
🎄Great Make Ahead Holiday Recipe
Stovetop Candied Pecans keep very well! They can be stored at room temperature for week or in the fridge for a couple of months. Make a batch or two at the beginning of the holiday season to have on hand.
💭Recipe Tips
- Work Quickly - Once you're done cooking the candied pecans on the stove, you'll want to quickly transfer them to the sheet pan. They cool very quickly.
- Line Sheet Pan - Don't forget to line your pan with parchment paper or a silicone liner. This prevents the candied pecans from sticking to the pan when they cool.
👩🍳Recipe FAQs
Candied pecans will be sticky when they're hot but will harden once they cool. If they are still sticky after cooling then it means you didn't heat the sugar mixture fully - to fix this you can place them back in the pot on the stove and heat again.
Pecans can be toasted/roasted in the oven or on the stove. To do so on the stove, add the pecans to a dry skillet and toast over medium heat for about 5 minutes. Make sure to stir frequently. They are toasted when they are a deep golden brown and extra fragrant. Be careful not to burn them.
After you make candied pecans on the stove, you can spread them out on a lined baking sheet so they cool separately instead of all stuck together.
Candied Pecans can be stored in an airtight container at room temperature for up to 1 week. Or in the fridge for up to a month.
🥖Related Appetizer Recipes
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PrintRecipe
Stovetop Candied Pecans
This easy recipe for Stovetop Candied Pecans is perfect for the holiday season! Sweet, salty, and crunchy. They're made with just a few pantry staples and only minutes of active prep time. These quick candied pecans are egg-free and so simple to make. Just heat up the sugar, fold in the pecans, and let cool.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 1 pound
- Category: Snack
- Method: Stove
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 pound halved pecans
- 1 cup packed light brown sugar
- 2 tablespoon water
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Flaky Sea Salt, optional
Instructions
- Roast Pecans - If you bought roasted pecans, you can skip this step. Preheat the oven to 325 degrees F and spread out the pecans on a sheet pan in an even layer. Roast for about 10 minutes, or until turning light golden brown and fragrant. Give the nuts a toss about halfway through to ensure even roasting.
- Prep - Remove the pecans from the sheet pan and set aside. Line the sheet pan with a piece of parchment paper or a silicone liner.
- Heat Sugar - In a medium pot, mix together the brown sugar, water, vanilla, cinnamon, and kosher salt. Cook over medium heat until it starts to bubble.
- Add Pecans - Stir the roasted pecans into the sugar mixture and cook for another 30 seconds-1 minute.
- Transfer to Pan - Working quickly, pour the pecans onto the lined sheet pan, scraping out any of the excess sugar. Spread evenly. Try to have space in between the nuts as they will stick together if they are touching.
- Cool - Allow the pecans to cool at room temperature. It only takes about 15-20 minutes. Then serve or store.
Nutrition
- Serving Size: 1.5 ounces (~¼ cup)
- Calories: 356
- Sugar: 19.4 g
- Sodium: 33.5 mg
- Fat: 29.7 g
- Carbohydrates: 23.8 g
- Fiber: 4.1 g
- Protein: 3.8 g
- Cholesterol: 0 mg
Katie says
I love adding these to salads! The crunch and sweetness is a great addition.