Candied Pecans (Stovetop)
This post may contain affiliate links. Please read our disclosure policy.
These Candied Pecans (Stovetop) are sweet, crunchy, and coated in a glossy caramel-like mixture made with brown sugar, cinnamon, vanilla, and a touch of spice. They come together on the stovetop in just 10 minutes, making them an easy addition to salads, desserts, breakfast, charcuterie boards, or a snack.
Sprinkle in my Christmas Salad or Grain Bowl.
Quick Look: Candied Pecans
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 8
- Dietary Info: Vegan, gluten-free
- Method: Stovetop
- Technique: Cook the brown sugar mixture until it dissolves and bubbles, then coat the pecans and continue cooking until fully glazed before cooling on parchment.
- Flavor/Texture: Sweet, warmly spiced, crunchy, with a glossy caramel-like coating
A Sweet Little Kitchen Staple
I love how these candied pecans bring a little holiday magic to the kitchen. The warm cinnamon, brown sugar, and toasted pecan aroma fills the room as they cook, and that glossy, crisp coating is hard to resist once they’ve cooled. This recipe doesn’t use egg whites, unlike many others. In the pecan recipe without egg whites, the sugar forms a more delicate, glossy caramel-like coating rather than a thicker crust, allowing the flavor of the pecans to shine through more.
Try my Maple Pecan Pie and Pecan Pie Brownies next!
Made With Amore,
Table of Contents
Simple Ingredients
With only pantry staples, these candied nuts come together effortlessly without a long list of ingredients—no corn syrup in this recipe (standard in many store-bought varieties).
- Pecan Halves: The star of the recipe, adding buttery flavor and plenty of crunch.
- Brown Sugar: Creates the sweet caramel-like coating around the pecans.
- Ground Cinnamon: Adds warm spice and complements the brown sugar.
- Vanilla Extract: Rounds out the sweetness with aromatic flavor.
- Sea Salt: Balances the sweetness and brings out the flavors of the pecans and spices.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Spicy Candied Pecans: Add extra cayenne pepper or a dash of chili powder for more heat.
- Maple Candied Pecans: Swap the brown sugar for pure maple syrup for a different flavor profile.
- Pumpkin Spice Candied Pecans: Use pumpkin pie spice in place of the cinnamon for a warm fall flavor. Use as a topping for my Pumpkin Bread, Pumpkin Banana Muffins, or Pumpkin Bars with Cream Cheese Frosting!
- Orange-Spiced Candied Pecans: Add orange zest or a splash of orange extract with the cinnamon for a citrusy twist. Use on a salad dressed with Orange Vinaigrette.
How to Make Candied Pecans
These stovetop candied pecans come together in one skillet, then cool on parchment until the glossy coating hardens. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Prepare parchment paper on a large baking sheet. In a skillet over medium heat, stir together the brown sugar, water, vanilla, cinnamon, nutmeg (if using) and salt.
- Cook until the sugar dissolves and bubbles, about 1 minute.
- Add the pecans to the skillet. Stir to coat them evenly with the caramel mixture.
- Cook for another 2-3 minutes, stirring continuously, until the pecans are fully glazed.
- Transfer the pecans to a parchment-lined baking sheet, spreading them out in a single layer to cool.
- Let them cool completely before serving or storing.
Stovetop Candied Pecans FAQs
Yes! Pecans can be substituted with almonds, walnuts, cashews, or mixed nuts for a different flavor and texture.
If the sugar mixture isn’t cooked long enough, it may not fully caramelize, leaving the pecans sticky or soft. Let the sugar mixture bubble and thicken before adding the pecans, then cook the coated pecans for another 2–3 minutes while stirring continuously.
Airtight container: Once the pecans are completely cooled, store them in an airtight container at room temperature. This will keep them fresh for up to 1-2 weeks.
Refrigeration (optional): For longer storage, you can refrigerate them in an airtight container. This helps extend their freshness for up to 3-4 weeks.
Freezing: If you want to keep them even longer, freeze the candied pecans in a freezer-safe bag or container for up to 2 months. Let them thaw at room temperature before eating.
Serving Suggestions
I love using these candied pecans wherever a little sweetness and crunch can add contrast. Try them on a Lemon Arugula Salad, crush them over German Pancakes, or add them to desserts like Banana Oatmeal Cookies. They’re also a great addition to Carrot Sheet Cake or Homemade Granola, and they make a lovely homemade holiday gift.
My Pro Tips
Recipe Tips
- Don’t rush the caramel: Let the sugar and water mixture cook long enough to fully dissolve and turn syrupy before adding the pecans.
- Stir continuously: Keep the pecans moving once they’re added to prevent the sugar from burning and coat them evenly.
- Spread them out right away: Transfer the pecans to the parchment-lined baking sheet immediately after cooking so they don’t stick together.
- Let them cool completely: The coating cools and hardens as the pecans sit.
- Don’t skip the salt: Sea salt balances the sweetness and brings out the flavors of the sugar and spices.
More Holiday Dessert Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Easy Candied Pecans Recipe
Ingredients
- 2 cups pecan halves
- ⅓ cup brown sugar, light or dark brown sugar
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon fresh nutmeg, optional
- ½ – 1 teaspoon sea salt, measure to taste
- ½ teaspoon vanilla extract
- 1 ½ tablespoons water
- 1 pinch cayenne pepper, optional
Instructions
- Line a baking sheet with parchment paper.
- In a medium skillet over medium heat, stir together the brown sugar, water, vanilla, cinnamon, nutmeg (if using) and salt. Cook until the sugar dissolves and bubbles, about 1 minute.
- Add the pecans to the skillet. Stir to coat them evenly with the caramel mixture. Cook for another 2-3 minutes, stirring continuously, until the pecans are fully glazed.
- Transfer the pecans to a parchment-lined baking sheet, spreading them out in a single layer to cool. Let them cool completely before serving or storing.
- Store these candied pecans in an airtight container at room temperature for up to a week. They make a great snack, salad topping, or dessert garnish! Enjoy these sweet and spiced pecans as a perfect treat or addition to your favorite dishes!
Notes
- Sprinkle in my Christmas Salad or Grain Bowl.
- Don’t rush the caramel: Let the sugar and water mixture cook long enough to fully dissolve and turn syrupy before adding the pecans.
- Stir continuously: Keep the pecans moving once they’re added to prevent the sugar from burning and coat them evenly.
- Spread them out right away: Transfer the pecans to the parchment-lined baking sheet immediately after cooking so they don’t stick together.
- Let them cool completely: The coating cools and hardens as the pecans sit.
- Don’t skip the salt: Sea salt balances the sweetness and brings out the flavors of the sugar and spices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks amazing and fairly easy. With the pecans do I use raw or toasted pecans? In the directions it says to add the toasted pecans back into the skillet but the ingredient list just states pecans and there is no mention of the pecans already being in the skillet.
They shouldn’t be toasted! Just the regular. Thank you and enjoy!
Perfectly crunch and sweet! You’ll love these for snacking, salads gifting, and more!