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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I’ve been looking a recipe for candied pecans and tried a couple using granulated sugar and various seasonings but I wasn’t happy with the results. I tried your recipe today and I’m hooked. The spicy kick is subtle enough to make you keep eating. I’ll be making them for Christmas gifts and wondered how long they can be kept in an air tight container.
I’ve made these 3 times already, to share but mostly as an excuse to make extra to keep at home. These are amazingly easy to make and ridiculously delicious. I just add a little more cayenne for an extra kick.
I made these last Christmas and took to my parents’ home to share with family members….big hit! There was none to take back home….as family members walked by these, I noticed they all would grab a handful. Easy peasy to make….
These nuts are wonderful!! Perfect amount of spicy and sweet. We gobbled these up right away, next time I will make a double batch. I plan to make these as gifts for the neighbor’s this year! Love your website, thank you!
I had never made this before but decided last minute to make this and put the nuts into decorative holiday bowls as a gift to my sister-in-laws at Thanksgiving. Oh my….this is a very easy and very delicious recipe. I have already made two batches and they are dangerous….have all the ingredients in my house at all times! Great quick gift or snack when unexpected guests stop in.
I love the sweet and spicy pecans. They are always a hit, I used to used maple syrup and they would burn easily, never problem with this recipe. Thanks!!
How long will these keep and stay crispy? Can I make them two to three weeks before Christmas as a gift?
Thanks,
Judith
Hi Judith, While I think there’s a little “give,” these are best if eaten within about a week.
Hi Jenn,
I have your cookbook and love your recipes! I’ve made your the spiced pecans, two times and each time they are very sticky. I live in Hawaii and we have a lot of humidity here. What can I do? Help please.
Thanks, Kathleen
Glad you like the recipes! I think if it’s particularly humid where you live, it may have an impact. You may want to keep them in the oven for 2 to 3 minutes longer – just keep a close eye on them. And once they’re completely cool, quickly put them in an airtight container. Hope that helps if you try these again!
Delicious! Very easy and fast to make.
This was sooooo easy and the are soooo delicious! I actually used a mix of hot paprika and chile powder because I did not have cayenne. I also sprinkled more chile powder on the top right before baking. I found I needed to cook them 2 minutes longer, but I think that’s just my oven. I also made a variation using almonds, 1 1/2 tsp cinnamon, 1/2 tsp cloves, 3tsp vanilla and 1 tsp water. Also good!!! (My kids can’t eat pecans) I personally loved the pecans better than the almonds. 🙂
Made these at the weekend for a family birthday meal, once I saw the recipe I knew I needed to make them and they were a hit! Thank you so much, I made double the amount and they disappeared. Have been told I have to bring for Christmas Day, definitely a popular choice and I think they will become part of our traditions Xx