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Easy Stovetop Candied Pecans (Gluten-Free, Vegan)

  • Author: Felicia Lim
  • Total Time: 15 minutes
  • Yield: 1 16oz jar 1x
  • Diet: Vegan


Crunchy, sweet, and flavored with cinnamon sugar, this easy stovetop candied pecans recipe makes the perfect sweet snack or dessert during the holiday season! With just 5 ingredients and less than 10 minutes of hands-on time, these delicious pecans are great for topping salads, or eating alone, adding flavor and texture to any dish. Gluten-free, dairy-free and vegan too, but no one would know!




  1. 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.
  2. 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. 
  3. Cool: Transfer the pecans to a baking sheet lined with a silpat or parchment paper and spread them out evenly. Let the pecans cool for at least 5 minutes before breaking them apart once cool enough to handle.


Sugar: I used light brown sugar in this candied pecans recipe, but you can also use normal white sugar, cane sugar, dark brown sugar, maple sugar, or even coconut 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 and will not raise your blood sugar).

Cinnamon: I love adding a hint of ground 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, parchment paper, or wax 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

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Desserts
  • Method: Stovetop
  • Cuisine: American

Keywords: candied pecans recipe

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