Easy candied pecans on the stovetop

Some things are more impressive than they have any right to be – like candied pecans.

When you pull out homemade glazed pecans for a salad topper or snack, they always elicit some oohs and aahs.

But truth be known, they are incredibly simple to make. They require just five minutes of hands-on work, and a few simple ingredients.

Candied pecans have a lightly crisp & sugary shell.

Many glazed pecan recipes call for gobs of brown sugar or heaps of maple syrup.

This recipe uses just two Tablespoons of sugar for the entire cup of pecans. (I use evaporated cane juice for the sugar.)

For me personally, I don’t need glazed pecans to be a full-on confection. I want a delicate sugary shell on the outside, while still being able to taste the nuttiness of the pecan underneath.

In this post:

Pecans: I recommend using raw pecan halves. Look for them with the other nuts at the grocery store.

Sugar: I use evaporated cane juice.

Vanilla extract: This optional ingredient adds to the dessert vibe.

Salt: A pinch of salt brings it all together.

Cinnamon: For more of a dessert-take, finish with a pinch of ground cinnamon.

Step by step instructions

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Bring a non-stick skillet to a medium heat.

Add pecan halves to the dry skillet. Let them toast for a couple of minutes.

Add sugar and water to the skillet.

(If you’re adding vanilla, cayenne, or smoked paprika, is the time to add it.)

The sugar will melt into the water almost immediately, creating a syrup.

Use a spatula to combine the pecans fully with the syrup.

Turn off the heat.

Move the pecans onto a parchment paper covered baking sheet.

Sprinkle them with salt.

If you like, add a couple dashes of cinnamon as well.

Allow them to cool before moving them to a covered container.

(Once they’re cool enough to touch, though, I highly recommend sampling a few while they’re still warm – especially pressed into any lingering salt on the parchment paper.)

Serving ideas

Obviously you can enjoy candied pecans by the handful as a snack.

Here are some more serving ideas:

• They add sweetness to a fall salad with apples or easy spinach salad.
• Sprinkle them on pumpkin oatmeal.
• Add them to a vegan cheeseboard.
• Scatter a few on non-dairy ice cream as a delectable topper.

(If you’re using them as an ice cream topper, I highly recommend adding vanilla & cinnamon, as mentioned in the variations. They smell like the candied pecans sold at the mall.)

Candied pecans also make an easy & thoughtful vegan food gift for the holidays.

Lean into the dessert vibes

For a confection flavor, add vanilla and cinnamon.

When you add the water and sugar to the skillet, add ⅛ teaspoon of vanilla.

Then after you move the pecans to a parchment paper covered baking sheet, add a dash of cinnamon at the same time as the salt.

(Great on vegan ice cream!)

Prefer some heat?

Add a pinch of cayenne at the same time as the water and sugar.

Get a little smoky

Add a pinch of smoked paprika at the same time as the water and sugar.

Candied pecans can be stored in a covered container on the counter or in your cupboard. They don’t need to be refrigerated.

They will keep for at least two weeks.

(Although, I’ve never managed to keep a batch around for that long. Usually after just a few days, they are a very nice memory.)

If you’re planning on keeping them a long while, they can be stored in the refrigerator for several months, or in the freezer for about a year.

Once you are ready to thaw them, move them to the refrigerator.

📖 Recipe

Easy candied pecans on the stovetop

Author: Cadry Nelson

5 from 2 votes

Lightly sweetened candied pecans come together in just 5 minutes on the stovetop. They have a crackling sugar glaze. They add a delightful sweetness to salads, or give away a jar full of them as a homemade gift.

Print Pin Rate

Prep Time: 1 minute minute

Cook Time: 4 minutes minutes

Total Time: 5 minutes minutes

Servings: 8 people

Course: Snack

Cuisine: American, Vegan

Keyword: christmas recipe, homemade gift, salad topper

Ingredients

• ▢ 1 cup raw pecan halves
• ▢ 2 Tablespoons sugar I use evaporated cane juice
• ▢ 1 Tablespoon water
• ▢ ⅛ teaspoon vanilla optional
• ▢ Pinch of salt
• ▢ Dash of cinnamon optional

Instructions

• ▢
  Line a baking sheet with parchment paper, and set aside. You will use it to dry your pecans on later in the recipe.
• ▢
  Bring a non-stick skillet to a medium heat. Pour the pecan halves into the dry skillet and toast them for a couple of minutes.
• ▢
  Add the sugar and water to the skillet. If using, add the optional vanilla as well. The sugar will melt into the water almost immediately, quickly creating a syrup. Use a spatula to make sure all of the pecans are evenly covered in syrup. Turn off the heat for the skillet.
• ▢
  Pour the glazed pecans across the parchment paper lined baking sheet and sprinkle them with a pinch of salt. If using, sprinkle with a couple dashes of the optional cinnamon, as well. Allow the pecans to fully cool before storing them in a covered container.

Notes

How to use them:

• Salad topping
• Non-dairy ice cream topping
• Snack
• Homemade gift
• Add to a vegan cheeseboard 

Flavor variations:

For a dessert-y vibe, add vanilla and cinnamon. When you add the water and sugar to the skillet, add ⅛ teaspoon of vanilla. Then after you move the pecans to a parchment paper covered baking sheet, add a dash of cinnamon at the same time as the salt.

For a spicy edge, add a pinch of cayenne at the same time as the water and sugar.

For a smoky treat, add a pinch of smoked paprika at the same time as the water and sugar.

Storage tips:

Candied pecans can be kept in a covered container on the counter for at least two weeks. If you need to keep them longer, they can be stored in the refrigerator for several months, or in the freezer for a year. Move them to the refrigerator to thaw when you’re ready to eat them.

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Nutrition

Calories: 97kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg