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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Comments
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I loved making these nuts. They are so simple and smell delicious in the oven! I think the amount of cayenne pepper is too much for my children, but overall it’s a great recipe. Thank you!
These were a big hit at our last party. Should have tripled the recipe.
Easy to do ahead too.
Thanks Jenn!
I make a similar recipe of these every year for Christmas gifts – so I had to try these. They are wonderful! They get nice & crunchy, little spice & great flavor! Just want to eat the whole bowl!!
I love this recipe! My son got married in April and he and his wife requested these in their welcome bags. Since it was a destination wedding I had to make enough nuts for 140 people! They were a big hit. Everyone commented on them! I’m not supposed to eat nuts but this time I just couldn’t resist. I ate a few broken ones from each batch and they were absolutely delicious. Thank you Jenn, for such a great recipe!
Beverly
These nuts are wonderfully delicious. Of course, I can eat pecans by the pound any day.
Amazing!! I’ve made these insanely delicious candied pecans three times in the last week. My husband and I can’t stop eating them. They are so delicious and, better yet, so easy. Every other candied nut recipe I’ve tried or made include eggs/egg whites (which I never have on hand). I’ve been searching for a nut recipe that was a bit less complicated and you came to the rescue. This is so ridiculously easy to assemble….it takes 5 seconds. And the combination of sweet, salty and spicy is perfection! My husband tosses these on his salads but I just like to eat them right out of the bowl. I am going to be gifting these galore this Christmas! Pecans for everyone on my list!
These pecans are absolutely delicious. I have made 4 batches in the last week. The cayenne pepper gives just the right amount of kick.
I made those for Thanksgiving and everybody loved it! Will make some more for sure. Just wondering if the recipe would work if I used walnuts instead of pecans?
Thanks!!
Hi Andi, Glad everyone enjoyed! I’ve made it with both and it works well, although I must say I prefer it with pecans. You can play around with the recipe and add some spices too, like cinnamon, coriander, ginger, etc.
Before I made these as a nosh to go with Manhattan’s, I questioned whether I really need another roasted nut recipe. There was something about this simple recipe that called out to me. Possibly the use of powdered sugar, which was a first in our home. Anyway, clearly, the answer was YES, I needed to make these! Totally “makeagainable”, and we flipped. My only tweak, based on other nut recipes, was that I replaced the 4 tsp. of water, with 4 tsp. beaten egg white. I and am “nuts” about these 🙂
One of the best things I have ever eaten!!!! Amazing, and a hit at the Thanksgiving dinner. Everyone loved them! Did not have Kosher salt, so I subbed 1/2 tsp. of regular salt. Worked out great!
Are the spiced & candied pecans better the day of serving or made in advance? How many days can younmake them in advance of an event?
Thank you.
Either way; they are delicious made fresh but also keep well for several days.