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 just keep around the house over the holidays. They also make a fabulous homemade gift. The best part? You only need four simple ingredients to make them — and if you start right now, you’ll be done in 15 minutes. 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.
- Kosher salt: Adds a savory balance to the sweetness of the sugar.
- Cayenne pepper: Provides a hint of heat for a flavorful, subtle kick.
- 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.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining 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, or store in a covered container for up to a few weeks.
Frequently Asked Questions
Other nuts will definitely work, but pecans are wonderful due to all the crevices they have to collect the glaze. Walnuts work nicely too.
The nuts have a hint of heat, but they’re not spicy enough that they would put off anyone (unless they’re very sensitive to spice). That said, a number of 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.
Confectioners’ sugar is preferred for its fine texture, which dissolves quickly, creating a smoother glaze. Granulated sugar may not dissolve as well, affecting the texture of the candied pecans.
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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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Jen, can I make these a month ahead of time and freeze them?
Thanks-love your recipes “
So glad you like the recipes! Unfortunately, I don’t think the nuts would freeze well — sorry!
Just a thought. Put a few in the freezer and see what happens.
Jenn you really need to put a warning on these pecans. They are so ADDICTIVE. This recipe is so much better than any store bought candied nuts. I am heading back to make more. Once my husband and sons get a taste of these I will only see an empty bowl. Thanks again for a great recipe.
Hi Jenn,
Is it possible to sub in some brown sugar or maple syrup for that fall/holiday flavor?
Btw, made these as written and they are amazing!
Hi JJ, Glad you like these! I’ve only tried the recipe with Confectioners’ sugar so can’t say for sure, but I worry the brown sugar or syrup might cause the nuts to burn. Sorry!
Oh goodness. Just one thought on these glazed pecans…..if using as a topping on salads, make two batches. Family will eat all of first batch and leave you none for salad! Thank you for another wonderful recipe. Your pumpkin pie is the best…your pecan pie is the best. Those were my two adult favorites for thanksgiving dessert. Making the delicious blueberry pound cake now to serve for dessert for guests tonight. Serving with a few fresh blueberries on top and hazelnut coffee with Baileys. If my Baking sounds divine to any readers ….just thank Jenn.
She’s the genius behind my success.
💗
Fabulous! I used Swerve, the confectioners substitute. I used them in a Brussel Sprouts recipe with bacon and on top of a low carb crustless pumpkin pie. So many possibilities!!
This sounds like an amazing recipe! Is there a conversion to the metric system for this recipe?
Hi Tina, I added the metric conversions. Hope you enjoy!
Oh my, my, my! Delicious and incredibly easy! Sweet, but not too sweet. Salty, but not too salty. Because I’m taking them to my daughter-in-law’s for Thanksgiving and they have kids, I reduced the cayenne and added a bit of cinnamon. Next time, I’ll triple the recipe and put in all the cayenne. Thanks, Jenn! Another winner!
These are the BEST candied pecans! Sweet, salty and just the right amount of spice! Made them last year and I’m back for more. I can’t believe I never thought of using powdered sugar instead of relying on egg white for the “stick”. I use silicone baking mats for most of my baking, so used them instead of the parchment – I think it did lengthen the bake time a little but they came out great! Thank you so much, this one’s a keeper!
Jenn-these nuts are to die for. Been making them for a while and love them! I’m curious though….could you substitute melted butter for the water?
Hi Rebekah, That’s a good question. I think it would probably work, but it may make the nuts feel greasy to the touch.
OMG to die for! Just the right amount of heat and sweet. And so easy to make. And you can’t stop it just one! Jennifer you’re evil! :0) I like one of your posters comments about trying cinnamon and such. I might try that next time with some of the cayenne as an experiment. I think these would make a great little housewarming for Christmas gift.
They make a perfect Hostess or Merry Christmas Gift. My neighbours love them as do I…aka Crack Nuts