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 I originally made them for a salad topping, but have found all kinds of other ways to use them along the way.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.
Easy and quick!
The preparation method for these candied pecans 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, super easy for such a wonderful finished product!
Whole or chopped, both work!
This candied pecans recipe is also super versatile. You can use either pecan halves or chopped pecans.
I like using the bigger ones for snacking and chopped pecans for salads and ice cream toppings.
A delicious gift!
I love packaging these delicious candied pecans in little decorative bags or pretty jars for gift giving. They're perfect for housewarmings, hostesses, teachers, hairdressers, 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.
If you'd like to receive a free printable PDF for the labels pictured above, just let us know in the comment section below. We'll email you the PDF and instructions on how to print up the labels on your own printer. If you don't have a printer you can take the PDF (on your phone) to any office supply store and they can print the labels for you.
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!
Don't wait any longer to make a batch of these easy candied pecans. 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 Pecans
- After you add the sugar/water mixture to the pecans, the sugar will melt and then, after a few minutes, it will form a coating around the nuts. As you continue to heat and stir the nuts, the sugar will begin to caramelize and form the beautiful shiny, mahogany-colored glaze. Don't stop until you see the deep golden hue and shiny surface.
- 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 are all 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.
- Work quickly once you turn the pecans out onto the prepared foil. You want to spread them out as much as possible and pull apart any nuts that have stuck together. Once they're cool, you can break them apart, but they won't be as pretty.
- 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 those shops because they're made at home, with love!)
- As mentioned above, if you want to make these candied pecans for gifts and would like the label I used in the picture above, just leave me a comment below and I'll send you the instructions along with the pdf so you can print them up yourself.
- If you're more in the mood for sweet pecans with a bit of heat, check out these Sweet and Spicy Maple Pecans. So... delicious!
- Be sure to use a non-stick sauté pan to make these candied pecans. I really like this set of All-Clad non-stick pans in 8 and 10 inches and use them ALL the time.
- Don't be tempted to use a large sauté pan to make the pecans. I use the 8-inch non-stick pan mentioned above. I've tried it and a larger pan just doesn't work as well and the nuts take longer to carmelize nicely.
- Prepare the foil-lined pan before you start cooking the candied pecans. When the pecans are done, you want to get them out of the pan quickly. Using a sheet pan keeps the nuts from flying all over the place while you're spreading them out and separating them.
Thought for the day:
There will be no more death
or mourning or crying or pain,
for the old order of things has passed away.
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
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 cups roughly chopped pecans, pecan halves or pieces
Line a sheet pan with foil and spray with cooking spray. Rub the spray with a paper towel to throughly coat the pan. Spray two spoons (regular table size spoons) or two small silicone spatulas 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 nonstick sauté pan. Cook over medium heat, stirring frequently, for 2-3 minutes or until fragrant and beginning to toast.
Add the sugar/spice mixture to the pan and stir with a heat-resistant spatula frequently until the syrup mixture is completely gone and is coating the nuts (about 2-3 minutes).
Now, stir continuously (no multitasking here!) for another 2-5 minutes, until the pecans are shiny and turn a deep golden mahogany color. If the nuts seem to be browning too fast or you see a lot of smoke coming from the pan (a little is okay), 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 (or small spatulas), spread nuts apart and separate to a single layer. (See notes above in post.) Cool completely and store in an airtight container.
See Café Tips above in the post for more detailed instructions and tips to ensure success with this recipe.