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 were amazing. So easy. No whipping egg whites like so many recipes call for. I had them at a party and had to make more while the guests were there!
I made these to garnish a salad. I had a few left over that I put out to go with cocktails. Now my brother-in-law wants them every time he comes to my house! This recipe is easy and delicious.
I love this recipe! However, I have baked the nuts for 10-12 minutes in 3 different ovens and not once have I been successful. I’ve adjusted the recipe by using 3 cups of pecans (instead of 2) and baking for 18-20 minutes. They come out crispy and delicious. I’ve received many compliments and requests for the recipe. I’ve also found that doubling the recipe also doesn’t work. The nuts come out too sticky.
These were amazing and so easy! I had to substitute chipotle pepper powder because I was out of cayenne. The result was a slightly Smokey sweet flavor. I would definitely use the chipotle again even though I was nervous about substituting it. Another fool proof recipe from an amazing chef! I bought your book and got it today. I am so grateful for and inspired by your recipes. Thank you!
So glad you’re enjoying the recipes, Jill. Hope you find lots of new favorites in the book, too. 😊
Made these for grazing snacks for Thanksgiving. They were perfect as is. Would not change a thing!
Hi Jenn,
I made these for Christmas gifts and they were a huge hit. They were a hit in another way that might surprise you. We have a wonderful sushi restaurant in town. We are regulars and really enjoy that creativity and artistry that the chef puts into his delicious food. I gave him a jar of these pecans, thinking that he would just eat them himself. The next thing I knew, he made a beautiful monk fish liver pate dish that was absolutely beautiful and used the pecans as a garnish. I did not taste it myself, but have been told that it was delicious. So your pecans have garnered acclaim in the sushi world! Love your blog-you inspire me on a regular basis-
Wow – that’s really cool — I’m flattered that they used them!! 🙂
Oh my goodness! Oh my goodness! I had a terrible time getting these off the parchment paper. They stuck like crazy and when I pulled at them the paper came with. Next time I think the parchment needs to be sprayed!
Hi Nancy, So sorry you had trouble with these! They should not stick at all – are you sure you used parchment paper and not wax paper?
Just made these from your cookbook where you instruct to add pecans to sugar mixture and then add water. Makes more sense to make the glaze first and then add the pecans. They were crazy delicious anyway but still looked pretty powdery out of the oven. Since I will be making these again as soon as I replenish my pecan stash I will try it this way next time. Thank you!
Can I substitute walnuts for pecans?
Hi Lindsay, I find this recipe works best with pecans but walnuts will work too.
What a fast and easy recipe. I made this with walnuts to add to a shrimp dish and they worked deliciously! Thanks Jenn for sharing another keeper.
These were delicious!!!! So easy snd quick! After I tried the exact recipe, I decided to change up a bit as my taste buds seem to diminish with my age! First a couple tips: stir dry ingredients together before adding liquid. Use a fork to separate pecans after you pour them onto the parchment. I like more spice/deeper flavor so I made one batch using 2 teaspoons water and 2 teaspoons soy sauce plus garlic salt instead of sea salt and another batch using 2 tsp water and 2 tsp worchestershire sauce. A great recipe to change up and experiment with! Thanks again, Jenn. Love your cookbook
Great tips!
I always add just a bit more sugar to mine but otherwise I follow the recipe. It’s so quick and easy. Everyone in my house loves them, the are gone as quick as I can make them.