Candied Pecans
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This candied pecans recipe is an absolute must for the holidays! Sweet, salty, and crunchy nuts are perfect for serving with cocktails and appetizers, topping salads, or just snacking by the handful.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
These sweet, spicy, and salty candied pecans are madly delicious. They’re perfect for serving with cocktails or just keeping on hand as a snack during the holidays. They also make a fabulous homemade gift, and the simple ingredients come together in just minutes. Pair them with a cheese board for a delightful pop of sweet flavor and crunch, or use them to jazz up roasted vegetables, salads, or grain bowls. They’re almost like candy but packed with protein, so you can totally justify grabbing a handful (or two!). The best part? You only need four ingredients and 15 minutes to make them. What are you waiting for?
“I made these just as written and they are PERFECT!! I plan to make another batch to take on a car trip next weekend. I’ll need to pack them in the trunk so I don’t eat them all before I get there!”
What You’ll Need To Make Candied Pecans
- Confectioners’ sugar: Combined with water, it creates a syrupy glaze when baked, coating the pecans evenly and caramelizing the exterior. Do not substitute granulated sugar or brown sugar.
- Kosher salt: Adds a savory balance to the sweetness of the sugar.
- Cayenne pepper: Provides a subtle kick. While the candied nuts aren’t spicy at all, you can omit the cayenne or replace it with ground cinnamon if you prefer. Alternatively, if you want to up the heat, you can add a little more cayenne to the glaze mixture.
- Water: Mixed with the sugar and seasonings, helps create a syrupy consistency to coat the pecans evenly.
- Pecan Halves: Pecans make wonderful candied nuts because their crevices absorb the flavorful glaze during baking. While smooth nuts like almonds and cashews can work, walnuts make the best alternative to pecans.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a baking sheet with parchment paper.
Combine the Confectioners’ sugar, kosher salt, cayenne pepper, and 4 teaspoons of water in a medium bowl.
Whisk until combined.
Add the pecans to the sugar mixture and stir until evenly coated.
Place the nuts on a parchment lined baking sheet in a single layer.
Bake for 10 to 12 minutes, until the nuts are crusty on top and caramelized on the bottom.
Slide the parchment off of the baking sheet onto a countertop; this stops the nuts from overcooking on the hot baking sheet.
When the nuts are completely cool, use your hands to break them apart. Transfer the nuts to a bowl and serve.
Make-Ahead & Storage Instructions
The nuts will keep nicely for a few weeks stored in an airtight container at room temperature. Feel free to store them in the refrigerator for a slightly longer shelf life.
Video Tutorial
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Candied Pecans
This candied pecans recipe is an absolute must for the holidays! Sweet, salty, and crunchy nuts are perfect for serving with cocktails and appetizers, topping salads, or just snacking by the handful.
Ingredients
- ½ cup Confectioners' sugar
- ¾ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 4 teaspoons water
- 2 cups pecans
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
- Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
- Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
- Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
- Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
Nutrition Information
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- Per serving (8 servings)
- Serving size: 1/4 cup
- Calories: 217
- Fat: 20 g
- Saturated fat: 2 g
- Carbohydrates: 11 g
- Sugar: 8 g
- Fiber: 3 g
- Protein: 3 g
- Sodium: 178 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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These nuts are so great! I gave them as gifts and everyone requested the recipe. Just the perfect amount of spice. They keep well too.
Jenn . . . When you measure the pecans, do you measure in measuring cups or do you go by volume (in which case, how many ounces do you use)?? I know 4oz. of chopped nuts = 1 cup but I don’t know how to figure the pecan halves.
Thank you!!
Hi Edie,
I use a measuring cup to measure nuts and so you’d need 2 cups here. Enjoy!
Hi, Jenn, These nuts are fantastic. I have made candied nuts many times, these are the easiest and tastiest recipe ever!! The first time I made them I followed the recipe exactly. The second time I used a mixture of nuts. Still fantastic. I just made my third and fourth batch together, using half mixed nuts and half pecans. They are cooling now and look perfect. Taking one batch to a friends house tomorrow evening. Thanks so much for the recipe. Love your site!!
This recipe is excellent! Who knew the ingredients would stick with just water?! I love that there is no oil used in this recipe. I have already made these twice in one week. I used erythritol instead of sugar, baked for 9 minutes and they turned out great! Thank you!
Make a chocolate sundae and use these as a topping. The sweet and spice mixing with the chocolate/vanilla is absolutely outstanding!
Can you use this recipe using pistachios ? If not do you have any recipe using pistachios?
Hi Eileen, I’ve never tried this recipe with pistachios but I think it should work. Please let me know how it turns out if you try it!
Would this work with other nuts or a combination of nuts? What would you suggest?
Hi Ellen, You can use any nuts you like, but I think the recipe works best with pecans or walnuts because of all the crevices they have.
Hi, do you use raw or roasted pecans? I’ve read the entire reviews and couldn’t find any comment about using the nuts raw or roasted. Thanks.
Hi Connie, either raw or roasted will work here — enjoy!
Have been making these for months, tinkering with the recipe now and they are impossible to resist. I use chipotle powder instead and use a bit less than the 1/2 teaspoon. I also use 2 1/2 cups pecans and 4 1/2 teaspoons of water. And I don’t know if it’s my oven, but I cook them for 14-15 minutes. They are a crowd favorite and go great with a plate of cheese and grapes.
Honey, let me tell you…
These are the easiest, tastiest pecans you will ever eat. Didn’t have cayenne pepper available so I used ground chipotle chili pepper instead, and used a bit of pink salt (as recommended in the reviews), and baby… Ummmm ummmmm ummmm! Made a spinach salad and added the nuts. We ate the rest (what few there were). Made 2 more batches today and hope we have some left for the rest of the salad this evening. Gave it an extra minute or two because I’m in a humid area, but kept a close eye on them. I will be playing around with the spices a bit and promise to keep you posted. Oh My Goodness! This recipe is an absolute must!