I’ve tried countless recipes for candied pecans, but this one stands out for its perfect balance of sweet, spicy, and crisp. It’s simple to make, yet the results feel like a gourmet treat you’d find at a specialty shop. The secret lies in the slow roasting process, which guarantees every bite is coated in a glossy, caramelized finish. Once you try these, you’ll understand why they’re a holiday staple in my kitchen.
Recipe
I can confidently say these candied pecans are the best you’ll ever make—crispy, caramelized, and packed with just the right balance of sweet and salty.
What sets them apart? A simple mix of brown sugar, cinnamon, and a pinch of cayenne for a subtle kick that keeps you reaching for more.
I’ve made these countless times for parties, salads, and even as a quick snack, and they disappear every. single. time.
Imagine buttery pecans coated in a glossy, spiced sugar shell that shatters with each bite—pure magic. Trust me, once you try these, you’ll never buy store-bought again.
Let’s get cooking!
Ingredients
Great candied pecans start with quality ingredients—each one plays a key role in achieving that perfect crunch and caramelized sweetness. Here’s what you’ll need, plus a few insider tricks to make them unforgettable:
- Pecans (whole or halves): Freshness matters! Opt for raw, unsalted pecans for the best texture. Avoid pre-roasted—they’ll burn faster. *(Sub: Walnuts work, but pecans are the star here.)*
- Granulated sugar: The base for that glossy caramel coating. *(Sub: Brown sugar adds depth but may make them chewier.)*
- Unsalted butter: Just enough to bind the sugar and spices without greasiness. Melted is ideal for even coating. *(Non-negotiable—margarine won’t caramelize the same!)*
- Vanilla extract: A splash enhances warmth. Use pure, not imitation, for the best flavor.
- Cinnamon: The spice hero. Ceylon cinnamon is sweeter; Cassia is bolder—pick your vibe. *(Bonus: A pinch of cayenne or nutmeg for a kick!)*
- Salt: Balances the sweetness. Flaky sea salt at the end elevates them to gourmet status.
Pro tip: For extra shine, add 1 tbsp maple syrup or honey to the sugar mix—just watch closely to prevent burning.
How to Make the Best Candied Pecans Recipe Name
Spread the pecans in a single layer on the prepared baking sheet. Avoid crowding the pecans; they need space to roast evenly and crisp up properly.
Bake for 45 minutes, stirring every 15 minutes to guarantee even cooking. This prevents the pecans from burning and helps them crisp up uniformly. Keep an eye on them during the last 10 minutes to avoid over-browning.
Let the pecans cool completely on the baking sheet before storing. They’ll continue to crisp as they cool. Don’t rush this—warm pecans can be sticky and lose their crunch.
Store in an airtight container at room temperature for up to two weeks. If you plan to keep them longer, you can freeze them for up to three months. Just let them come to room temperature before serving.
Nutrition
Nutritional values may vary based on specific ingredients and portion sizes. Below is an approximate breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Total Fat | 18g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 50mg |
| Total Carbs | 14g |
| Dietary Fiber | 2g |
| Sugars | 12g |
| Protein | 3g |
Chef Tips
Though candied pecans seem simple, a few tricks can make all the difference in texture and flavor. I always toast the pecans first to enhance their natural richness.
Use a heavy-bottomed pan to prevent burning, and stir constantly to evenly coat them. Let the sugar syrup thicken slightly before adding the pecans for better adherence.
Finally, spread them on parchment immediately to avoid clumping.
