Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Candied Pecans Recipe (Gluten-Free, Vegan)


  • Author: Felicia Lim
  • 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

Scale
  • 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

  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 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

Recipe Card powered byTasty Recipes