Candied Pecans
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These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is they take just 15 minutes to make!
Photo by Alexandra Grablewski (Chronicle Books, 2018)
These sweet, spicy, and salty candied pecans are madly delicious. They’re perfect to serve with cocktails, toss over salads, or keep around the house for snacks over the holidays. They also make a fabulous homemade gift, and the simple ingredients come together in minutes. Pair them with a cheese board to add a pop of sweet flavor, or use them to amp up the flavors in a dish. 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 in 15 minutes, you’ll be ready to enjoy 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. Confectioners’ sugar is best for its fine texture, which dissolves quickly, creating a smoother glaze. Granulated sugar or brown sugar may not dissolve as well, affecting the texture of the candied pecans.
- Kosher salt: Adds a savory balance to the sweetness of the sugar.
- Cayenne pepper: Provides a hint of heat for a flavorful, subtle kick. The candied nuts aren’t spicy enough that they would put off anyone (unless they’re very sensitive to spice). That said, some people have used ground cinnamon in place of the cayenne pepper. 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.
- Pecans: Serve as the crunchy base of the recipe. Pecans’ crevices absorb the flavorful glaze during baking. Other nuts will taste just as good, but pecans are wonderful due to all the crevices they have to collect the glaze. Almonds and cashews will work, but they aren’t my preference due to their smooth exteriors. Walnuts would be 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, Freezing & Storage Instructions
The nuts will keep nicely for a few weeks stored in an airtight container at room temperature. Feel free to store in the refrigerator for a slightly longer shelf life.
VIDEO TUTORIAL
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Candied Pecans
These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is they take just 15 minutes to make!
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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These were easy to make and yummy! Great in a salad or as a snack. Hard to eat just a couple!
This is my go to recipe for pecans as salad toppers. I’ve made them several times and they turn out perfectly every time. They have just the right amount of spice and they stay crisp for weeks kept in a sealed container. I 100% recommend this recipe!
How do you manage to keep these for several weeks?! 😉 Lol! They’re so delicious we can’t resist them! 🙂
These nuts are the perfect amount of spicy. If you eat them right out of the oven it’s like the hot nuts they sell on the street, my favourite.
I made these for Christmas gifts and they were a hit. The added spice took the sweet edge off that you get from candied pecans. I will definitely make these again.
Great idea! In a great jar with some pretty fabric and ribbon! Keeping that one in the hat for next holiday season!
This is a simple recipe with amazing results. It was sweet and salty without being a “junk” food. It’s lovely paired with an adult beverage and has been enjoyed by several friends who have also made this. It can also be a gift from the kitchen ❤️
These are amazing. They are hard to share.
I concur wholepecanly.
I love making these for gifts because they are a great alternative to all the sweet cookies or candy around the holidays. I keep mine on the mild side, but they truly are addictive. As other reviews mention, they are excellent in salads as well.
Every recipe on this site is fabulous, but this may be the single best, because it is SO easy and everyone goes wild for them. “Crack nuts” is an appropriate nickname. GREAT host/hostess gift. Be sure to pay attention to the nuts in the oven–the notes about their burning in a moment are spot on. And be sure to take the nuts off the baking sheet as soon as they come out of the over. Would give these 10 stars if I could…
I agree. Jenn’s blog is one of my top 5 go-to’s when I’m looking for a recipe. And when I randomly google recipes, I often end up here, too. This recipe is a total winner.
One of my favorites! I made these nuts at Christmas time and gave them as gifts. Then I had to make another batch just for the family. Delicious!
These are one of my favorite snacks to make and keep on hand for munching with a drink before dinner. I’ve also served them on salad especially with blue cheese dressing! They’re so easy to make!
Simply delicious! Used 1/4 tsp of cayenne to accommodate different tastes and added 1/4 tsp of vanilla.