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!
- 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
- 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.
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