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Candied Pecans

These classic candied pecans are quick, crunchy, and addictive, great for topping salads, serving on cheese boards, or gifting during the holidays.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Spread the glazed pecans in a single layer on the prepared baking sheet. Use a spatula to separate any clumps.
Baking
  1. 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.
  2. Remove from the oven and let the pecans cool completely on the sheet; the glaze will harden as they cool.
  3. Once cooled, break apart any stuck-together pieces and serve.

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.