Easy Candied Pecans
These Easy Candied Pecans are made on the stove in a skillet with just 3 basic ingredients (plus a splash of water) and ready in about 5 minutes! The buttery brown sugar glaze turns crisp as it cools, and you can add cinnamon, orange rind, vanilla, or a little cayenne for a flavor twist.
Servings: 8 servings (1 cup candied pecans)
Calories: 2tablespoons
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
*One tablespoon light corn syrup can be substituted for the 1 tablespoon butter. Both help prevent a grainy texture.
- 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.
