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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 I originally made them for a salad topping, but have found all kinds of other ways to use them along the way.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.
Revelation 21:4
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.
Easy Candied Pecans
Ingredients
- 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
Instructions
- 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.
Liz says
Wow. This is the exact recipe I have been looking for. Thank you. Please send the PDF.
Chris Scheuer says
Sure, Liz! Enjoy!
Carol says
This recipe sounds simplistic. I will be attempting these. Will you share your labels with me and the location of where you purchased these boxes? They appear to be the perfect size for these and other sweet treats that I will be making for the upcoming holiday. Thank you in advance.
Chris Scheuer says
Sure, Carol!
Adrienne says
Great stocking stuffer! May I also have the label? That really makes the homemade gift look super special!
Chris Scheuer says
Sure, Adrienne!
Jeanne Hooper says
I love your recipes. And they turn out perfectly every time! I would love access to your lovely labels. Can you give a source for the boxes you used?
They look to be a perfect size for homemade gifts from the kitchen.
Thank you.
Chris Scheuer says
Sure, Jeanne! We will send you all the info.
sheryl hartney says
would like a pdf of the labels where do you find those boxes?
Chris Scheuer says
We will email you the info, Sheryl!
Kristine says
I love your recipes and especially enjoy the inspirational messages too! Would love to get the pdf for the pecan labels!
Kind regards,
Kristine
Den M. says
Hello,
I made these yesterday. They are really delicious but also shiny and great looking. They did remain a bit sticky, is that as they should be or should the glaze be totally hard and smooth to the touch, not sticky?
Chris Scheuer says
Hi Den, the glaze should get nice and hard. Not sure why yours are sticky, perhaps they didn't cook quite long enough. One thing you could do would be to pop them in the oven for 10-15 minutes at 300˚F. That should dry them out.
Shirley Owens says
Please send labels for the Pecans.
I do love all your recipes and look forward to finding time to try them. Thanks for all the time you invest in creating such yummy foods.
shirleyowens@me.com
Chris Scheuer says
Thank you for the kind words, Shirley! We will send the labels now!
Christine Rudolph says
Plan on making these tomorrow to send to my young adult grandchildren as a Halloween treat. I’d really appreciate your beautiful labels! Thank you , Chris, for your many wonderful and delicious recipes.
Chris Scheuer says
Great idea, Christine! We will send the labels now.
Patricia says
These candied pecans look really good and are quite easy. I want to give some as gifts and would appreciate your sending me the PDF for the labels.
Chris Scheuer says
The labels are on the way, Patricia!
Maria A says
I just discovered your website. So excited to try your recipes. May I have the PDF labels for the Candied Pecans as well as the PDF label for your Balsamic Fig Jam? Thank you! - Maria
Chris Scheuer says
Sure, Maria!
Elaine Harbison says
I just made your Maple Molasses Glazed Pecans. Fantastic . . . especially when combined with the Buttermilk Maple Toffee Sauce over vanilla ice cream. I wouId like the info on your labels. I know I will be trying these. They sound perfect for Christmas gifts for my neighbors. Thanks!
Chris Scheuer says
Awesome! We will email you the labels, Elaine.
Carolyn Fitzgerald says
Chris,
I am eager to make these pecans to add to gifts that I give. IDo you order your pecans from Georgia? I would like to have the labels as well.
Thanks,
Carolyn
Chris Scheuer says
Hi Carolyn, I have not ordered pecans from Georgia. I usually use the ones from the grocery store. We will send the labels now!
Jeri says
Love all your recipies and always a nice touch to add the lables, thank you so much for sharing. Please send the candied pecan lable.
thanks
Chris Scheuer says
Thanks, Jeri! Sending the labels now!
Donna L Dwulet says
Love this recipe! Thank you so much. Could you please send PDF for the labels?
Chris Scheuer says
Sure, Donna!
Lynn says
Am anxious to try these pecans.
Please send the PDF labels.
Chris Scheuer says
Sure, Lynn!
Sheryl says
Love this site and trying your predictably yummy recipes! I would love the label for the pecans…thank you for sharing!
Chris Scheuer says
Thank you, Sheryl! We will send the labels now!
Sarah says
These are fabulous, would love the labels for gifting, thank you so much!
Chris Scheuer says
Thanks, Sarah! Sending the labels your way!
Gayle Humann says
Hi Chris,
Anxious to make dome of these for gifts. Would love the labels Thank you,
Gayle Humann
Chris Scheuer says
Sure, Gayle!
Joyce Bacon says
I will be making these For our church bazaar and would love to have the labels.
Chris Scheuer says
Sure, Joyce!
Carol Walkins says
Please send me the printable PDF for the candied pecans. Love love love your easy and delicious recipes! Thank you!
Chris Scheuer says
Sure, Carol!
Ruth Ames says
I would love to make and give away the Easy Candied Pecans. Is it possible for you to send me the labels to go along with the recipe?? My taste buds will thank you!!!
Chris Scheuer says
Sure, Ruth!
Monique says
Please send me the label pdf.
Chris Scheuer says
Sure, Monique!
Liz says
Love, love these. Could you please send me the labels. Thank you.
Chris Scheuer says
Thanks, Liz, sending the labels now.
Linda says
Hi .. I really enjoy your recipe site!
I have a huge bag of fresh pecans in my pantry just calling out, as they are ‘wanna-be’ Candied Pecans!!!
These look so delicious and simple to make …and are next on my agenda!!
I would love to have the PDF labels for them as well!
Thank you for all the wonderful recipes you post!
On this same note, I think the Candied Pecan Morning Glory Muffins are calling me to try as well!!!
Blessings!
Chris Scheuer says
I'm so glad, Linda! We will send the labels.