There are so many ways to use these crazy delicious, super easy candied pecans… a crunchy cocktail nibble, fabulous salad topping, an awesome hostess gift, gourmet ice cream and dessert topping… And there’s a video to demonstrate just how easy they are!
We’ve been enjoying these delicious candied pecans for quite some time now. I originally made them for a salad topping, but have found all kinds of other ways to use them along the way.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 fabulous snack and a nice little cocktail or wine 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, then combined with a mixture of sugar, cinnamon, corn syrup 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!
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Café Tips for making these Candied Pecans
- 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.
- Don’t skip the corn syrup! It’s there for a reason. Whenever you’re melting sugar, there’s a chance that it might crystallize and get grainy. The corn syrup prevents this from happening. Originally, I didn’t include this in the recipe but I learned from trial and error that it definitely makes a difference!
- Feel free to add different spices to change out the flavor a bit with these nuts. Cinnamon, allspice, cardamom, cumin, rosemary, cayenne or chili spice would all be delicious.
- Keep a close eye on these nuts as they cook, especially towards the end, as they can go from golden to burned in no time flat.
- 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.
- I like to print up a little label to stick on my packages. It makes these candied pecans look like they came from one of those gourmet food/gift shops. (But they taste even better than something you buy at a gourmet food/gift shop because they’re made at home, with love!)
- If you want to make these candied pecans for gifts and would like the label I used in the picture above (minus The Café logo), just leave me a comment below and I’ll send you the instructions along with the pdf so you can print them up yourself.
- I used my Fiskars Scallops Lever Punch to cut out a pretty little scalloped circle on black and white scrapbook paper, then glued my label onto that.
- I use these Wilton Clear Treat Bags to package the pecans.
- If you’re more in the mood for sweet pecans with a bit of heat, check out these Sweet and Spicy Maple Pecans. Also so… delicious!
This Easy Candied Pecan recipe was originally posted in September of 2017. I’ve gotten comments and emails from lots of people who have fallen in love with this addictive treat and thought it would be a great recipe to reintroduce for the upcoming holidays.
Here is one comment I received recently regarding these pecans:
“These are amazing…I just made them. Came out wonderfully shiny and super candied/crunchy!”
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
- 5 teaspoons water
- 1 tablespoon corn syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 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, water, corn syrup salt and cinnamon in a small bowl. Stir well till all ingredients are incorporated. Set aside.
Add pecans to a small sauté pan. Cook over medium heat, stirring frequently, for 2-3 minutes or until fragrant and beginning to toast. S
Add the sugar/spice mixture to the pan and stir with a heat-resistant spatula to coat the nuts. Stir frequently until all the syrup is gone and is coating the nuts (about 2-3 minutes).
Now, stir continuously for another 2-4 minutes, until the pecans deep golden brown and shiny. If the nuts seem to be browning too fast, reduce the heat. (The length of time depends on the heat level but be sure to see notes above in the post.)
Turn out onto prepared foil. With the two prepared spoons, spread nuts apart and separate to a single layer. (See notes above in post.) Cool completely and store in an airtight container.