Candied pecans are an easy way to boost the flavor and texture profile of so many dishes and desserts. Add them to pancakes, french toast, ice cream, or cinnamon rolls. You can top your favorite salad with them for some added crunch and complexity. They are delicious (and sort of nutritious) eaten plain as a snack. With only a handful of common ingredients and a process that is as easy as 1-2-3, candied pecans can quickly become a tool in your home cook arsenal.
Ingredients you’ll need
Baking & Pantry Items
- Pecan halves or chopped pecans
- Brown sugar
- Ground cinnamon
- Ground nutmeg
- Cayenne pepper
- Vanilla extract
- Fine sea salt or kosher salt
Produce
- A lemon or orange
Equipment you’ll need
- Saucepan or small pot
- Whisk
- Spoon or rubber spatula
- Baking sheet
- Parchment paper
How to make candied pecans (or any nut, really)
#1 Make candy coating
The sugar sauce is made by combining brown sugar, ground cinnamon, ground nutmeg, cayenne pepper, vanilla extract, lemon juice, and water in a small pot or saucepan.
#2 Stir in nuts and cook until fragrant
Once the sauce begins to bubble, pecans are stirred into the mixture. Stir until the pecans are completely coated then continue cooking until they are fragrant and toasted, about 2 to 3 more minutes.
#3 Cool on parchment paper-lined baking sheet
After the nuts have been thoroughly coated in the brown sugar sauce, they need to cool. Line a baking sheet with parchment paper then spread the pecans out in a single layer. This will allow the nuts to cool and the brown sugar coating to solidify. Once the nuts have cooled, they can be broken apart and stored.
Store candied pecans at room temperature in an airtight container or ziplock bag for up to 2 weeks.
Ways to use candied pecans
- Add them to a fresh salad
- Top your yogurt bowl with them
- Fold into pound cake batter or sprinkle them onto the finished cake after glazing
- Add to bread pudding or french toast
- Use as a cinnamon roll, pancake, or waffle topping
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