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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Can I add sesame seeds to this recipe? I had a version of glazed pecans with sesame seeds recently and would like to replicate. If yes, how much should I add?
Thanks!
Hi Barbara, I think it will work though I’m a little concerned that they may burn. If you want to give it a try, I’d suggest about 2 tablespoons. Please LMK how they turn out if you try them!
Could I use peanuts instead of pecans as I’m allergic to tree nuts…this sounds amazing.
Hi Jackie, I like pecans for this recipe because they have all the cracks and crevices that the glaze sinks into, but technically, peanuts will work here. Please LMK how they turn out!
The peanuts worked out well, not as pretty as the pecans but they taste so good
Glad they worked out – thanks for reporting back!
Simple and perfect (though I cut down the cayenne). I sometimes add 3/4 tsp. cinnamon for just a hint of warm-spice flavor without changing the incredible balance of tastes. The only way to mess these up is to burn them, so if you have a fast oven, check after 10-11 mins. A favorite crackly holiday treat!
Hi, Jenn. The store is out of confectioner’s sugar. Can I use rel maple syrup instead? Do you know how much? I also have some turbinado sugar on hand. Thank you! I made these last year and they were divine!
Hi Bettina, Unfortunately, it’s the confectioners’ sugar that helps these crisp up. Sorry!
These pecans are the simplest most delicious spiced pecans in the world. My whole extended family is hooked. They don’t last long because they are so good so I am glad that they are quick to make. Thank you for this amazing recipe!
Made a batch and then made 5 more they were so good. Gave them as holiday gifts and they were a hit! Will be/Is my go to!
These pecans are divine, and soooo hard to stop eating! Love your recipes Jen. Made several of your cookie recipes today for the holidays. Every recipe you post is wonderful!! Happy Holidays to you and your family!
Jenn, I have an apartment size oven which only has 4 slots for oven shelves. Would you use the one “middle” closest to the top or bottom? I don’t want to put on the wrong one and risk burning the pecans. Thanks!
Hi Carie, because all ovens are so different it’s hard to say for sure I’d suggest putting the nuts on the lower-middle rack for half the time and then switching to the upper-middle rack for the remainder. Hope that helps and that you enjoy!
This is one of my “go-to” recipes. I’m low carb (trying to be) and substitute powdered erythritol for the sugar. Every other aspect of the recipe is followed to the letter. Everyone loves these nuts.
Hi Jenn, these pecans are amazing and yes very simple thx so much! I was wondering if using walnuts with same technique and recipe would have the same delicious results ? Let me know what you think, thx again for all your great recipes 👌🏽 !
Hi Janio, glad you like them! Yes, you can definitely use walnuts here as well. 🙂