Thanks to my friends at Whaley Pecan Company for sponsoring this post.
Learn how to make Candied Pecans on the stovetop! Ready in about 5 minutes in a skillet and you won't need a candy thermometer or any fancy equipment. I've made this easy candied pecans recipe for salads, snacks and gift giving umpteen (too many to count) times.
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
This recipe for Candied Pecans has just 4 ingredients (pecans, brown sugar, and butter, plus a splash of water), and it couldn’t be easier to make. They're a natural for the Christmas and Thanksgiving seasons. I include instructions on how to make them with a little corn syrup as an option if you want more of a glazed candied pecan look.
I tested this easy recipe for candied pecans with just granulated sugar first, but I liked the brown sugar version best because it adds a rich, almost caramel flavor. And let me save you some trouble. I once thought I could skip the water on my very first test, and I was wrong. The water is what melts the sugar into a glaze, so don't leave it out.
As an empty nester I mostly cook for two, which is why a quick skillet recipe like this one suits me so well. But when my adult kids come home, they often ask for a batch of my Cinnamon Sugar Toasted Pecans that roast in the oven. That recipe uses the common egg white method. This recipe does not, so if you make them with my corn syrup option, it makes them vegan candied pecans.
My recipe starts with just one cup of pecans as a base recipe, but if you are making Christmas gifts, it easily doubles and triples. I love to fill a half pint Mason jar with them for a hostess gift, tuck them into a charcuterie board or just set out a bowl for guests to snack on.
If you want to start with toasted nuts, lightly roast your pecans first using my Roasted Pecans in the Air Fryer recipe. But they are also yummy without toasting.
Shortcuts
- Skip the candy thermometer. This is a stovetop, no-fuss method, so you just cook 4 minutes or until the syrup thickens slightly and coats the pecans.
- Buy shelled pecan halves. They save a lot of cracking and picking, and they give you the prettiest results. I used mammoth pecan halves from Whaley Pecan Company for this recipe and ALL my pecan recipes. They are an Alabama company and I've toured their facility and they are the real deal and care about getting you the best pecan crop.
- Line your pan first. Parchment paper or a silicone mat is ready and waiting when the pecans are done, so you can pour them out and get them separated before the glaze sets. It also makes cleanup nearly effortless.
And if you're a pecan lover like me, browse my Easy Pecan Recipes roundup, or try my Microwave Pecan Brittle and Pecan Pie Bark next. I truly think this is the best candied pecans recipe for busy cooks, especially during the holidays!
Ingredients to Make Easy Candied Pecan Recipe
Scroll down to printable recipe for exact ingredient quantities.
- Pecan halves - Halves look the prettiest and hold up well to the glaze. Make sure they're at room temperature, not straight from the freezer (see my tips below).
- Light brown sugar - Pack it into the measuring cup. It adds a rich, caramel-like flavor to the candy coating.
- Butter - It gives the glaze a buttery flavor and helps prevent a grainy texture.
- Water - This may look like a small amount, but it's what dissolves the sugar and creates the glaze.
- Skillet - A medium to large nonstick or cast iron skillet works a little better than a stainless steel one, so trust me on that.
- (Optional) Corn syrup - I also tested a version using a little corn syrup and omitting the butter for a clear coating for that glazed pecan look.
Substitutions & Variations
- Add-ins: Try ½ teaspoon ground cinnamon, 1 teaspoon grated orange rind, ¼ teaspoon salt, or 2 teaspoons vanilla extract.
- Candied Pecans (spicy) - A pinch (⅛ teaspoon) of cayenne pepper adds a little heat. Stir it in while cooking the syrup mixture or even sprinkle it on after they are spread out on the parchment.
- Honey or Maple Syrup: I don't recommend honey for this recipe because it burns easily and gets sticky. Using ⅓ cup real maple syrup and omitting the water turns out pretty well.
- Chopped pecans: You can use coarsely chopped pecans, but spread them out quickly into individual pieces.
- (Optional) Corn Syrup: You can swap out 1 tablespoon light corn syrup for the butter and it helps even more with preventing a grainy texture. Not everyone has it or wants to use it, so real butter also works.
How to Make Candied Pecans
Scroll down to the bottom for the printable recipe with detailed instructions.
- Line a baking sheet or large plate with parchment paper or silicone mat.
- Combine the brown sugar, water and butter (or corn syrup) in a large nonstick skillet or cast iron skillet. (Trust me. They work a little better than a regular skillet.)
- Cook over medium low to medium heat, stirring constantly, until the sugar is dissolved and the mixture just starts to bubble.
- Add the pecans and stir slowly while the mixture comes back up to a slow boil. Cook for 4 minutes, stirring slowly and occasionally, to coat the pecans.
- Cook until the syrup mixture begins to thicken and sticks to the pecans.
- Working quickly, pour the pecans onto the parchment paper and immediately separate the individual pecan halves while still hot with two forks.
- Let cool completely before eating or placing in gift bags or jars for gift giving.
Pro Tips
- Never use pecans straight from the freezer. I store mine in the freezer too, but plan ahead and let them come to room temperature first. Cold pecans cool down the syrup and keep it from glazing the nuts.
- Don't skip the water. It's what melts the sugar and creates the glaze, and I learned that the hard way on my first test. Without it, the sugar just clumps instead of coating the pecans.
- Stir slowly. You don't have to keep the pecans moving constantly to coat them with the glaze. Move them around just enough so they don't scorch on the bottom of the pan without causing them to become grainy. A nonstick or cast iron skillet helps a lot here.
- Separate them while hot. Once the pecans are poured onto the parchment, use two forks to pull them apart right away. The glaze hardens as it cools, and you'll end up with a big clump if you wait.
What to Serve with this Stovetop Candied Pecans Recipe
These easy candied pecans are made for snacking, so put a bowl out on the counter all by themselves and watch them disappear!
They're also fantastic sprinkled over salads, like my Butternut Squash Apple Salad, or on top of oatmeal or a scoop of vanilla ice cream. Add them to a cheese board with sharp cheddar and fruit for a sweet and salty crunch. Talk about delicious!
For the holidays, spoon them into pretty jars with a ribbon for teachers, neighbors, and hostess gifts. They also make an easy topping for a Thanksgiving side dish like sweet potato casserole.
Storage
- Cool completely first: Let the pecans cool all the way before storing so they stay crisp instead of sticky.
- Room temperature: Store in an airtight container or jar for up to 2 weeks.
- Freeze: Place in a freezer bag or airtight container for up to 3 months, then let them come to room temperature before serving.
- Make ahead: Make a batch of easy candied pecans a few days ahead of a party or gift-giving and keep them sealed until you're ready.
Stovetop candied pecans make the perfect place card treat for the Thanksgiving table.
Kathleen Answers Your Questions
The two terms are used almost interchangeably, but "candied" usually means a crisp, hardened sugar coating (like these, where the syrup cooks onto the nuts), while "glazed" tends to describe a thinner, shinier coating. There's no strict rule, so recipes and brands vary in how they use each word.
Absolutely. Let the pecans cool completely, then package them in gift bags or jars for an easy homemade present.
I don't recommend honey because it burns easily and gets sticky. Maple syrup works well in place of the sugar, and you can leave out the water.
Want More Pecan Recipes?
Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
Follow me on Facebook, Instagram, Pinterest and YouTube. Be social and share, y'all! Want all my new recipes and updates? Get my weekly newsletter in your inbox!
Easy Candied Pecans
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- ⅓ cup firmly packed light brown sugar
- 2 tablespoons water
- 1 teaspoon salted butter*
- 1 cup pecan halves, raw or lightly toasted*
Instructions
- Line a baking sheet or large plate with parchment paper or use a silicone mat.
- Combine the brown sugar, water in a medium to large nonstick skillet or cast iron skillet. (Trust me. They work a little better than a regular skillet.)
- Cook over medium-low to medium heat, stirring constantly, until the sugar is dissolved and the mixture just starts to bubble.
- Add the pecans and stir slowly while the mixture comes back up to a slow boil. Cook for 4 minutes, stirring slowly and occasionally, to coat the pecans. (You can also start with toasted pecans.
- Cook until the syrup mixture thickens and sticks to the pecans. Working quickly, pour the pecans onto the parchment paper and immediately separate the individual pecan halves while still hot with two forks.
- Let cool completely before eating or placing in gift bags or jars for gift giving.
- Yield: about 1 cup.
Notes
- Skillet: Use a large nonstick or cast iron skillet, which works a little better than a stainless steel skillet.
- Don't skip the water: It's what dissolves the sugar and creates the glaze.
- Room temperature pecans: Don't use pecans straight from the freezer. If you store them there, thaw them to room temperature first, since cold pecans cool the syrup and keep it from glazing the nuts.
- *Extra toasty pecans: Before making the syrup, cook the pecans in the skillet over medium heat for 2 to 3 minutes, then set them aside in a bowl until it's time to add them back to the syrup. You can also roast pecans in the air fryer.
- Work quickly: Pour the pecans onto the parchment paper or silicone mat and separate them with two forks right away, while they're still hot.
- Add-ins: Try ½ teaspoon ground cinnamon, 1 teaspoon grated orange rind, ¼ teaspoon salt, or 2 teaspoons vanilla extract. A pinch of cayenne pepper adds a little heat.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Comments
No Comments