Candied Pecans

These amazingly simple delicious Candied Pecans are smothered in a crisp cinnamon brown sugar flavor coating. They are simply the very best pecans and one of our favorite snack food recipes. Pack them up in little mason jars and tie them with a pretty ribbon for holiday gift giving. These always get rave reviews from friends and family.

How to make Candied Pecans

Start by melting the butter over medium heat in a large skillet. Then add the pecans and toast until lightly browned and fragrant. Now remove the pecans to a plate.

Add the brown sugar, cinnamon, salt, ground cayenne, and water to the skillet. Bring the cinnamon sugar mixture to a boil and cook until it reaches 300 degrees or hard crack stage. Then add the pecans stirring to coat. Quickly remove the pecans to a large baking sheet covered with a silicone mat or parchment paper. Roughly separate the nuts using two forks Then let them fully cool and harden at room temperature. Use your hands to separate any nuts that are still stuck together.

Recipe notes and helpful tips

• The candy mixture gets very hot. Use caution and a wooden spoon or silicone spatula to stir the mixture. Never use a metal utensil as they conduct heat.
• This recipe works with walnuts, almonds, cashews, and peanuts.  
• If you don’t like ground cayenne pepper try different spices like nutmeg, ginger, cardamom, or allspice.
• Use a candy thermometer attached to the side of the skillet to let you know when you have reached hard crack stage with the brown sugar mixture
• Alternatively, you can roast the pecans in the oven instead of in a skillet. Spread the nuts evenly in a single layer on a rimmed baking sheet. Bake at 350 degrees for about 7-9 minutes or until brown and fragrant. Toss halfway through the roasting time. Then continue with the rest of the recipe.
• Store fully cooled nuts in an airtight container on the countertop for up to 1 week or store in the refrigerator for up to 3 weeks.

Ways to serve candied pecans

• Snacks – these on-the-go nuts are perfect for snacking and will satisfy even those bad hunger pains with plenty of protein.
• Gift giving – perfect for holiday gift giving and hostess gifts. Add to mason jars, tie with a beautiful ribbon, and add a gift tag.
• Salads – for extra crunch and kick add to your favorite salads. I love to add them to my Strawberry Spinach Salad and Broccoli Salad.
• Cereals – for a taste explosion add to any hot or cold cereal. I promise you will not be disappointed. I like to add them to my oatmeal and to my granola.
• Vegetables – chop a handful and add them to sautéed green beans, roasted carrots, or baked sweet potatoes.

How long do they last?

Store completely cooled pecans in an airtight container on the countertop or in the pantry for up to 1 week, in the refrigerator for up to 3 weeks, and in the freezer for up to 3 months.

More candy recipes you will love!

Candied Pecans

An easy Candied Pecans recipe made with brown sugar, cinnamon, cayenne pepper, and salt creating a salty-sweet irresistible outer cinnamon-sugar shell over roasted pecans.

5 from 8 votes

Print Pin Rate

Course: dessert/candy

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Servings: 2 cups

Calories: 996kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons butter
• 2 cups pecan halves
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ⅛ teaspoon cayenne
• 2 tablespoons water

Instructions

• Melt the butter over medium heat in a large skillet. Add the pecans and toast until lightly browned and fragrant; 2-5 minutes.  Flip and stir several times to keep the pecans from burning. Remove the pecans to a plate.
• Add the brown sugar, cinnamon, salt, ground cayenne, and water to the skillet. Bring the mixture to a boil and cook until it reaches 300 degrees or hard crack stage.
• Add the pecans stirring and tossing to coat. Quickly remove the pecans to a parchment paper covered baking sheet. Roughly separate the nuts using two forks Let the nuts fully cool and harden. Use your fingers to separate any nuts that are still stuck together.

Video

Notes

• The candy mixture gets very hot. Use caution and a wooden spoon or spatula to stir the mixture. Never use a metal utensil as they conduct heat.
• If you don't like ground cayenne pepper substitute nutmeg or ginger.
• Use a candy thermometer attached to the side of the skillet to let you know when you have reached hard crack stage with the brown sugar mixture
• Alternatively you can roast the pecans in the oven instead of in the skillet. Spread the nuts evenly in a single layer on a rimmed baking sheet. Bake at 350 degrees for about 7-9 minutes or until brown and fragrant. Toss halfway through the roasting time.
• Store fully cooled nuts in an airtight container on the countertop for up to 1 week or store in the refrigerator for up to 3 weeks.

Nutrition

Calories: 996kcal | Carbohydrates: 69g | Protein: 9g | Fat: 83g | Saturated Fat: 13g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 43g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 688mg | Potassium: 489mg | Fiber: 10g | Sugar: 57g | Vitamin A: 460IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.