You’ll find a zillion ways to use these delicious candied pecans… a sweet, crunchy cocktail nibble, fabulous salad topping, awesome hostess gifts and so much more!
We enjoyed these delicious candied pecans all summer long. I originally made them for a salad topping, but have found all kinds of other ways to use them along the way. Besides adding a delicious crunch to salads, they’re wonderful on yogurt, ice cream, pancakes, and waffles. They also make a delicious snack or appetizer nibble.
I love packaging these delicious candied pecans in little decorative bags or pretty jars for gift giving. They’re perfect for housewarmings, hostess, teacher, hairdresser, etc. gifts. The best thing about them? You can prepare these gifts way ahead of time because the candied pecans keep their shiny glaze and crunch for weeks, stored at room temperature.
Be sure to make enough!
You might want to make a double batch as these candied pecans tend to disappear quickly. Each time I’ve made them, I’ve promised myself that I would just nibble on one or two as I’ve packed them up, but I’ve found them almost impossible to resist!
The preparation method is simple and, at the same time, unique. Pecans are briefly toasted in a sauté pan, them combined with a mixture of sugar, cinnamon, salt and water. After a few minutes, the sugar will begin to melt and coat the pecans. Keep stirring and the pecans will take on a shiny glaze. At this point, you have just a few minutes left as the nuts take on a beautiful mahogany hue. That’s it!
Want to see how it’s done? We created a short video to show you the easy process.
See what I mean? You can go from raw ingredients to finished product in less than 15 minutes! So put pecans on your shopping list. You probably have everything else you need right in the pantry. Enjoy!
Café Tips for making these Candied Pecan
- You can use pecan halves or chopped pecans in this recipe. I like using the bigger ones for snacking and chopped pecans for salads and ice cream toppings.
- After you add the sugar/water mixture to the pecans, the sugar will melt and then, after a few minutes, it will form a sugary coating around the nuts. Don’t give up, keep going! As you continue to heat and stir the nuts, the sugar will melt again and form the beautiful shiny glaze.
- Feel free to add difference spices to change out the flavor a bit with these nuts. Cinnamon, allspice, cardamon, cumin, rosemary, cayenne or chili spice would all be delicious.
- Keep a close eye on these nuts as they cook. Pecans do require close attention, especially towards the end, as they can go from golden to burned in a few seconds.
- Although these Easy Candied Pecans keep well stored in an airtight container for weeks, they also freeze well and will keep for months in the freezer. Just thaw at room temperature the day you need them.
What I used to make and serve these Candied Pecans
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P.S. For a delicious Fall-inspired salad, serve these candied pecans on a salad with spinach, arugula or mixed greens and this Pumpkin Maple Vinaigrette – delish!
You'll find a zillion ways to use these Easy Peasy Candied Pecans... a delicious cocktail nibble, fabulous salad topping, awesome hostess gifts and so much more!
- ⅓ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 teaspoons water
- 1 ½ cup roughly chopped pecans or pecan halves
Spray a sheet of foil with cooking spray and place on a work surface. Spray two spoons (regular table size spoons) with cooking spray. Set aside
Combine sugar, salt and cinnamon and water in a small bowl. Stir well till all ingredients are incorporated. Set aside.
Add pecans to a small sauté pan. Cook over medium heat for 3-4 minutes or until fragrant and beginning to toast.
Add the sugar mixture to the pan and stir with a heat resistant spatula to coat the nuts. Stir continuously for another 5-10 minutes or until deep golden brown and shiny. (Time depends on your heat level but be sure to see notes above in post.)
Turn out onto prepared foil. With the two oiled spoons, spread nuts apart and separate, as desired. (See notes above in post.) Cool completely and store in an airtight container.