Classic Candied Pecans
I’ve been making this batch of candied pecans for years — they’re quick, impossibly crunchy, and addictive whether I’m topping a salad or packing them into holiday tins. A simple sugar-butter glaze with a hit of cinnamon and a whisper of cayenne turns plain pecans into the kind of snack people ask for seconds of.
Why you’ll love this dish
These candied pecans are perfect when you want a sweet-salty snack that’s ready in under half an hour. They’re great for holiday gifting, salad toppings, snack jars, or a crunchy nibble beside a cheese board. The small amount of cayenne lifts the flavor without making them spicy, and the short bake time keeps the nuts fresh and crisp.
“A perfect balance of sweet, salty, and a tiny spicy kick — everyone at my holiday party wanted the recipe.”
They also play nicely with other comfort-food classics — try them as a crunchy contrast next to a creamy casserole like classic green bean casserole for holiday dinners.
How this recipe comes together
Step-by-step overview:
- Make a simple syrup by melting sugar with a little butter and water on the stovetop.
- Toss the pecans in that glaze along with spices so each nut is coated.
- Spread them out on a lined tray and finish in a hot oven until golden and fragrant.
- Cool completely so the glaze sets and the pecans get crisp.
This method is fast and forgiving: the stovetop glaze ensures even coating and the oven finish caramelizes the sugar without constant stirring.
What you’ll need
- 1 cup pecan halves (use fresh, firm pecans for best crunch)
- 1/2 cup granulated sugar (can swap for coconut sugar for a deeper flavor)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional — reduce or omit for kids)
- 1/2 teaspoon sea salt (adjust to taste)
- 1 tablespoon butter (use unsalted if you prefer and increase salt slightly)
- 1 tablespoon water
Notes: If you want to make these nut-free, try the same method with pumpkin seeds or roasted chickpeas. For a vegan version, replace butter with coconut oil and use coconut sugar.
Directions to follow
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small saucepan over medium heat, combine sugar, butter, and water. Stir continuously until the sugar fully dissolves and the mixture is glossy — about 1–2 minutes. Do not let it boil vigorously.
- Remove the saucepan from heat and add the pecan halves, cinnamon, cayenne, and sea salt. Stir immediately so every pecan is evenly coated with the glaze.
- Spread the glazed pecans in a single layer on the prepared baking sheet. Use a spatula to separate any clumps.
- Bake for 10–15 minutes, stirring once or twice. Watch carefully in the last 3 minutes — nuts can go from golden to burnt quickly. They’re done when golden and fragrant.
- Remove from the oven and let the pecans cool completely on the sheet; the glaze will harden as they cool. Once cooled, break apart any stuck-together pieces and serve.
Timing tip: If your oven runs hot, check at 8–10 minutes. For a chewier coating, pull them a little earlier; for a crunchier, more caramelized shell, bake to the longer end.
Best ways to enjoy it
Serve these candied pecans warm or at room temperature. Ideas:
- Toss a handful over mixed greens with goat cheese and a balsamic vinaigrette for an instant salad upgrade.
- Plate them on a cheese board as the sweet-salty crunchy element.
- Pack them in clear cellophane bags for homemade gifts or hostess favors.
- Sprinkle over vanilla ice cream or roasted squash for contrast.
- They’re a delightful crunchy counterpoint to rich dishes like a hearty classic homemade lasagna.
How to store & freeze
Storage and reheating tips:
- At room temperature: store in an airtight container for up to 2 weeks. Keep away from direct sunlight or humid areas to preserve crunch.
- In the fridge: they’ll keep up to a month, but refrigeration can dull some crunch — bring back to room temp before serving.
- Freezing: pack in a freezer-safe bag or container for up to 3 months. Thaw at room temperature; give them 10 minutes to crisp if they feel slightly soft.
Food safety note: because these pecans are fully cooked and contain no perishable wet toppings, the main spoilage risks are staleness and rancidity of the nuts themselves. Use fresh pecans and smell them if stored long-term.
Pro chef tips
- Dry the pecans first: if your pecans are very oily, spread them on a sheet and toast for 5 minutes before glazing to remove surface oils and help the glaze stick.
- Even coating: stir the nuts immediately off the heat so the warm glaze clings before it cools and clumps.
- Prevent sticking: line the tray with parchment and separate nuts with a fork while still warm if clusters form.
- Flavor balance: taste a small raw pecan (after cooling) for salt and spice balance; you can sprinkle a pinch more salt right after baking if needed.
- Batch scaling: the recipe scales easily — multiply ingredients but use a wide pan to keep a single layer for even baking.
Creative twists
- Maple-cayenne: swap the sugar for 1/3 cup maple syrup + 1/3 cup sugar for a maple note.
- Espresso crunch: add 1 teaspoon finely ground espresso to the glaze for a mocha edge.
- Savory-herbed: omit cinnamon and cayenne; add 1 teaspoon rosemary and finish with flaky sea salt for a savory snack.
- Sweet-spicy-sesame: after baking, toss with a teaspoon toasted sesame seeds for texture and nutty flavor.
- Nut blend: use a mix of pecans, walnuts, and almonds — adjust bake time to ensure similar color on all nuts.
Your questions answered
Q: How long does this recipe take from start to finish?
A: Plan for about 20–30 minutes total: 5 minutes to prepare and glaze, 10–15 minutes baking, and cooling time to set the glaze.
Q: Can I make these without butter?
A: Yes — use an equal amount of coconut oil or vegan butter. The texture and flavor shift slightly (coconut oil adds a mild coconut note), but the method is the same.
Q: My glaze is grainy — what went wrong?
A: Graininess means the sugar didn’t fully dissolve. Keep the saucepan over medium heat and stir until the mixture is glossy. Avoid high heat that can caramelize unevenly.
Q: Will the cayenne make them too hot for kids?
A: The recipe uses just 1/4 teaspoon for a subtle warmth; reduce to an eighth or omit entirely for children.
Q: Can I double the recipe for gifts?
A: Yes — double the ingredients and work in batches on wide pans so you maintain a single layer for even baking.
Conclusion
These Classic Candied Pecans are an easy, crowd-pleasing snack that elevates salads, cheese boards, and holiday treats. For a ready-made option or inspiration on flavoring, check out this thoughtfully crafted selection at Fortune Favors — The Classic candied pecans, or compare techniques with a tested home recipe from Tastes Better From Scratch’s candied pecans.
If you like spiced nut recipes, you might also enjoy a warm whiskey-glazed take on candied pecans I reference in other recipes like this Fireball whisky candied pecans.
Candied Pecans
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small saucepan over medium heat, combine sugar, butter, and water. Stir continuously until the sugar fully dissolves and the mixture is glossy — about 1–2 minutes.
- Remove the saucepan from heat and add the pecan halves, cinnamon, cayenne, and sea salt. Stir immediately so every pecan is evenly coated with the glaze.
- Spread the glazed pecans in a single layer on the prepared baking sheet. Use a spatula to separate any clumps.
- Bake for 10–15 minutes, stirring once or twice. Watch carefully in the last 3 minutes — nuts can go from golden to burnt quickly. They’re done when golden and fragrant.
- Remove from the oven and let the pecans cool completely on the sheet; the glaze will harden as they cool.
- Once cooled, break apart any stuck-together pieces and serve.
