Description
This classic Candied Pecans recipe features crunchy pecans coated in a sweet cinnamon-spiced caramelized sugar glaze. Toasted pecans are simmered in a buttery brown sugar syrup infused with vanilla, cinnamon, nutmeg, and a pinch of salt, then cooled to create a perfect snack or gift-worthy treat. Easy to make on the stovetop with simple ingredients, these candied pecans add delightful sweetness and crunch to salads, desserts, or enjoyed on their own.
Ingredients
Scale
Pecans
- 3 cups pecan halves
Syrup
- 4 tablespoons water
- 1½ cups light brown sugar packed
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper and set aside for cooling the candied pecans later.
- Toast Pecans: Add 3 cups pecan halves to a large nonstick skillet and toast over medium heat for 3 to 5 minutes, stirring often until fragrant and slightly browned. Transfer toasted pecans to a bowl and set aside.
- Combine Sugar and Water: In the same empty skillet, add 4 tablespoons water and 1½ cups packed light brown sugar. Stir gently just until combined. Do not stir again until pecans are added.
- Boil Syrup: Cook the sugar-water mixture over medium heat for about 2 to 3 minutes until the sugar dissolves completely and the mixture starts to boil in the center.
- Add Flavorings and Pecans: Once boiling, add the toasted pecans, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon ground nutmeg to the skillet.
- Coat Pecans: Stir continuously for about 1 minute to coat the pecans evenly with the sugar syrup mixture.
- Cook on Low Heat: Reduce heat to low and continue to stir continuously for 3 to 5 minutes so the sugar thickens and clings well to the nuts.
- Cool in Pan: Remove skillet from heat and let the nuts cool in the pan for about 5 minutes, stirring occasionally to prevent sticking.
- Spread and Cool Completely: Spread the candied pecans out on the prepared parchment or wax paper, breaking up any large clumps. Allow them to cool completely before storing or serving.
- Store or Serve: Once fully cooled, transfer pecans to airtight containers for storage or package as gifts. Enjoy as a snack or topping.
Notes
- Each serving is approximately ¼ cup, making about 12 servings total.
- Store candied pecans in an airtight container for up to 6 months in the freezer or up to 3 months at room temperature on a shelf.
- To prevent clumping, stir the pecans occasionally while cooling in the pan.
- You can substitute pecans with walnuts or almonds if preferred.
- Use parchment paper to avoid sticking when cooling the nuts.
Nutrition
- Serving Size: ¼ cup
- Calories: 180 kcal
- Sugar: 17 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
