Crunchy, sweet, and flavored with cinnamon sugar, this easy candied pecans recipe makes the perfect sweet snack or dessert during the holiday season! With just 5 ingredients and made on the stovetop in less than 10 minutes of hands-on cooking time, these delicious pecans are great for holiday gifts during Thanksgiving and Christmas! Great for topping salads, or eating alone, they add flavor and texture to any dish. Gluten-free, dairy-free and vegan too, but no one would know!
What are Candied Pecans?
Candied pecans are essentially pecan halves that have been coated in a sugar mixture (that typically includes white sugar and an egg white).
These pecans are often eaten during Christmas or the holiday season, and make a fun snack or easy dessert – which can easily be sprinked on top of other desserts such as crustless pumpkin pie, or added to warm quinoa salads or even side dishes such as shaved Brussels sprouts for added texture.
Because they are shelf-stable and don’t require refrigeration, these pecans also make the perfect holiday gift!
Why This Recipe Works
While most recipes require baking the pecans in the oven, this candied pecans recipe uses the stovetop, which is faster, and I personally feel that it’s also easier to monitor the progress as the cinnamon sugar mixture melts.
You literally only need just a handful of ingredients (5 ingredients including water, to be precise), and less than 10 minutes of hands-on cooking time. There’s also no egg-white required, which makes these vegan, as well as dairy-free and gluten-free, so everyone can enjoy them!
Ingredients You’ll Need:
Ingredient Notes/Substitutes:
- Sugar: I used light brown sugar in this recipe, but you can also use normal white sugar or dark brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index).
- Cinnamon: I love adding a hint of cinnamon for fall vibes, but feel free to leave it out if you aren’t a big fan of cinnamon. Alternatively, you can also use pumpkin pie spice in equal amounts if you prefer!
- Pecans: I used raw pecan halves, but you can also use toasted pecan halves if you prefer!
How to Make Candied Pecans:
1. Combine Ingredients for Sugar Coating
Combine the light brown sugar, salt, cinnamon, and water in a large non-stick skillet and mix well over medium-high heat.
2. Melt the Cinnamon Sugar Mixture
Cook for approximately 5 minutes until the sugar starts to dissolve and the mixture bubbles up and water is evaporated. Make sure to stir continuously so the sugar doesn’t burn.
3. Coat Pecans
Add the pecans let cook for a couple of minutes, mixing well to combine until the pecans are well coated with the sugar mixture.
4. Cool the Pecans
Transfer the pecans to a silpat-lined or parchment-lined baking sheet and spread them out evenly. Let the pecans cool for at least 5 minutes before breaking them apart once cool enough to handle. Enjoy!
Helpful Tips/Tricks:
- Gas Stove/Electric Stove: I used an electric stove for cooking this recipe, but if you use a gas stove, it may require less time, so be sure to monitor the sugar mixture as it cooks.
- Silpat/Parchment Paper: To ensure that the pecans don’t stick to the baking pan as they cool, I definitely recommend that you line the pan with either a silpat or parchment paper. I personally use a silpat because it’s reusable and the pecans do not stick at all, but if you don’t own a silpat, parchment paper will do the trick as well.
- Using Other Nuts: If you prefer other nuts instead of pecans, feel free to substitute the pecans with nuts such as walnuts, macadamia nuts, peanuts, or even cashew nuts in equal quantities. Treat this as a basic recipe for making all kinds of candied nuts!
Recipe FAQs:
Nope! You don’t need to store these candied pecans in the fridge, as they will be just fine at room temperature.
These pecans can last for up to 3 weeks in an airtight container at room temperature.
Yes, you can! Let them cool completely before storing them in freezer-safe container or ziplock bags and then freeze the pecans for up to 2 months. Allow pecans to thaw completely overnight in the refrigerator before eating or serving.
You can either use them as a topping for our favorite crustless pumpkin pie, or sprinkled on top of a warm quinoa salad for extra crunch, or on top of these delicious shaved Brussels sprouts. Or you can even eat these amazingly crunchy pecans alone as a sweet treat in between meals!
Other Dessert Recipes You’ll Love:
- Easy Pecan Pie (Gluten-Free, Dairy-Free)
- Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
- Easy Coconut Macaroons (Gluten-Free, Dairy-Free)
- Peanut Butter Buckeye Balls (Gluten-Free, Vegan)
- Homemade Peanut Butter Cups (Gluten-Free, Vegan)
- Cinnamon Coffee Cake (Gluten-Free)
Holiday Recipes to Indulge in:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Easy Candied Pecans Recipe (Gluten-Free, Vegan)
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 1 16oz jar 1x
- Diet: Vegan
Description
Crunchy, sweet, and flavored with cinnamon sugar, this easy candied pecans recipe is the perfect sweet snack or dessert during the holiday season! With just 5 ingredients and made on the stovetop in less than 10 minutes of hands-on cooking time, these delicious pecans are great for holiday gifts and treating your guests! Great for topping salads, or eating alone, they add flavor and texture to any dish.Gluten-free, dairy-free and vegan too, but no one would know!
Ingredients
- 1 cup light brown sugar
- 1/3 teaspoons salt
- 1/2 teaspoon ground cinnamon or pumpkin pie spice
- 6 tablespoons water
- 2 cups pecan halves
Instructions
- Melt the Sugar: Combine the light brown sugar, salt, cinnamon, and water in a large non-stick skillet and mix well over medium-high heat. Cook for approximately 5 minutes until the sugar starts to dissolve and the mixture bubbles up and water is evaporated. Make sure to stir continuously so the sugar doesn’t burn.
- Coat Pecans: Add the pecans let cook for a couple of minutes, mixing well to combine until the pecans are well coated with the sugar mixture.
- Cool: Transfer the pecans to a silpat-lined or parchment-lined baking sheet and spread them out evenly. Let the pecans cool for at least 5 minutes before breaking them apart once cool enough to handle.
Notes
Sugar: I used light brown sugar in this candied pecans recipe, but you can also use normal white sugar or dark brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index).
Cinnamon: I love adding a hint of cinnamon for fall vibes, but feel free to leave it out if you aren’t a big fan of cinnamon. Alternatively, you can also use pumpkin pie spice in equal amounts if you prefer!
Pecans: I used raw pecan halves, but you can also use toasted pecan halves if you prefer!
Silpat/Parchment Paper: To ensure that the pecans don’t stick to the baking pan, I definitely recommend that you line the pan with either a silpat or parchment paper. I personally use a silpat because it’s reusable and the pecans do not stick at all, but if you don’t own a silpat, parchment paper will do the trick as well.
Gas Stove/Electric Stove: I used an electric stove for cooking this recipe, but if you use a gas stove, it may require less time, so be sure to monitor the sugar mixture as it cooks.
Adapted from: Fifteen Spatulas
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Keywords: candied pecans recipe
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