Easy candied pecans on the stovetop

5 from 2 votes

Easy candied pecans on the stovetop

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.

Prep Time1

Cook Time4

Total Time5

Course: Snack

Cuisine: American, Vegan

Keyword: christmas recipe, homemade gift, salad topper

Servings: people

Calories: 97kcal

Author: Cadry Nelson

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.

Nutrition