Quick and Easy Candied Pecans

With a skillet and a stovetop, you can make these easy candied pecans in under 10 minutes.. They are egg and gluten free and are perfect for snacking on, adding to salads, other dishes and cheeseboards. Continue with the quick and easy Candied Walnuts recipe

A bowl of candied pecans.

Candied pecans in under 10 minutes

There are two popular ways to prepare candied pecans: baked and stovetop. Both methods work well for pecans, but the quickest and easiest option is to use the stove. The chef also guarantees that these candied pecans are vegan and egg-free. You may also enjoy our Crunchy Baked Candied Pecans recipe.

Candied walnuts coated in brown sugar

These nuts are so easy you can make them anytime. Add them to salads, rice dishes, desserts or enjoy them as a snack. I also like them on cheeseboards.

You can play around with the spices to really make it your own, but I love making it sweet and savory.

To make candied pecans, simply combine sugar (I love using brown sugar) with spices, vanilla extract, and some water. Heat until it looks like glaze, then add the nuts.

We use pecans in this recipe, but you can also use other nuts like walnuts, hazelnuts, or cashews.

Add brown sugar pecans and spices for candied pecans.

Toss the pecans around the glaze and cook for a few minutes, then transfer to a baking sheet to cool. Once cool, you may need to crack a few nuts stuck together, but other than that, you’re good to go!

Frequently Asked Questions

How long do candied pecans keep? Candied pecans will keep for a while if stored in an airtight container. Keep them at room temperature for up to a week, in the fridge for a few weeks, and in the freezer for a month, maybe longer.

My nuts are sticky, what happened? When the candied pecans are hot, they may be a little sticky, but once cool, the sugar coating should set. If the nuts are still sticky after cooling, the sugar mixture never reached a high enough temperature on the fire. To fix them, return the nuts to the pan and continue cooking. (Be careful not to burn the nuts.)

Can I use different types of nuts in this recipe? Yes! This candied pecans recipe works beautifully when used with most nuts. I especially like walnuts, cashews and hazelnuts.

Try adding these nuts to the following recipes:

Quick and easy candied pecans

  • COOK

With a skillet and the stovetop, you can make these easy candied pecans in under 10 minutes. This recipe can also be used with other types of nuts. We especially love walnuts and cashews.

makes 2 cups

Watch us at the recipe

will need

6 tablespoons brown sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon fine sea salt, see notes

A pinch of cayenne pepper, optional

1/2 teaspoon vanilla extract

1 1/2 tablespoons water

2 teaspoons orange zest, optional

2 cups (6 ounces) walnut halves


    Line a baking sheet with parchment paper or a silicone baking mat.

    In a medium saucepan, combine brown sugar, cinnamon, salt, cayenne pepper, vanilla, water, and orange zest (optional). Place skillet over medium-high heat and cook, stirring frequently, until brown sugar melts into a bubbly sauce, about 1 minute.

    Add the pecans so the brown sugar sauce covers them. Cook, stirring constantly, until nuts appear candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, they slowly become coated in the sauce and become shiny. Pay close attention to how the nuts are cooked to avoid burning them.

    Place candied pecans on prepared baking sheet and spread in a single layer. Allow the nuts to cool, then crack them open before serving.

    Store chilled candied pecans in an airtight container. They will keep for a week at room temperature, a few weeks in the refrigerator, and a month or more in the freezer.

Advice from Adam and Joanne

  • Salt: 1/2 teaspoon fine sea salt gives them a salty-sweet flavor. If you don’t want to taste salt, reduce it to 1/4 teaspoon salt.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/4 cup / calories 176 / total fat 15.4g / Saturated Fatty Acids 1.3g / cholesterol 0 mg / sodium 147.4mg / carbohydrates 10.1g / fiber 2.4g / total sugar 7.5g / protein 2 g

AUTHOR: Adam and Joanne Gallagher

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Source : inspiredtaste.net

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