If you’re anything like me, a little sweet crunch can transform any snack or dish into something magical. That’s exactly why I can’t get enough of this Crispy Candied Pecans Recipe. It’s super simple, fast, and delivers that perfect blend of sweet and spice with an unbeatable crispy texture. Trust me, once you try it, these little nuggets of deliciousness will become a staple in your kitchen, just like they did in mine.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just about 10 minutes, perfect for last-minute snacks or gifts.
- Crunchy & Flavorful: That crispy coating combined with cinnamon and brown sugar hits all the right notes.
- Versatile: Fantastic as a topping for salads, oatmeal, desserts, or just by themselves.
- Made With Simple Ingredients: You probably already have everything you need in your pantry.
Ingredients You’ll Need
These ingredients work together to create that perfect balance of sweet, salty, and warm spices. I like using fresh cinnamon and good-quality brown sugar—it really makes the flavor pop.
- Brown sugar: Choose light or dark brown sugar for richer flavor; the molasses content adds depth to the coating.
- Water: Just enough to help dissolve the sugar and create the caramel coating.
- Cinnamon: Fresh ground cinnamon makes a huge difference for warm, cozy notes.
- Sea salt: Balances sweetness and enhances the flavor punch.
- Raw pecan halves: Fresh nuts give that essential crunch and buttery background.
Variations
I love tweaking this Crispy Candied Pecans Recipe depending on mood or occasion. Feel free to play around with the spices or swap the pecans for other nuts you like.
- Add a kick: I sometimes toss in a pinch of cayenne or chili powder—it gives the sweet coating a surprising spicy twist that my family adores.
- Nut swap: Walnuts or almonds work perfectly if pecans aren’t your favorite or you want a different texture.
- Extra cinnamon: For cinnamon lovers like me, doubling the cinnamon amps up that cozy flavor.
- Maple syrup: Replace water with maple syrup for a more complex sweetness and sticky texture.
How to Make Crispy Candied Pecans Recipe
Step 1: Dissolve the Sugar and Spices
Start by heating your skillet over medium heat. Stir together brown sugar, water, cinnamon, and sea salt. The key here is patience — watch closely as the sugar dissolves completely and starts bubbling. This usually takes about a minute, and it’s when you know the sugar is ready for the pecans. I discovered this trick because overheating can burn the sugar, so keep your heat moderate and stir continuously.
Step 2: Coat the Pecans
Add your raw pecan halves into the bubbling sugar mixture. Stir quickly but gently to coat every nut evenly. This step happens fast—about one to two minutes. You want each pecan thoroughly covered but not swimming in liquid. The heat will start caramelizing the sugar around the nuts, creating that crispy glaze you’ll love.
Step 3: Spread and Cool
Immediately transfer the coated pecans onto a parchment-lined baking sheet, spreading them out so they’re in a single layer. This is super important because it lets them crisp up nicely instead of sticking together. Let them cool completely at room temperature; it usually takes about 20 minutes. I like to sneak a few before they’re fully cooled—the warm ones are dangerously addictive!
Pro Tips for Making Crispy Candied Pecans Recipe
- Use Parchment Paper: I always line my baking sheet with parchment—it prevents sticking and makes cleanup a breeze.
- Don’t Overcrowd the Pan: Coating too many pecans at once can lead to uneven cooking, so smaller batches work better.
- Watch Your Heat: Medium heat is key; too high and the sugar burns, too low and it won’t bubble properly.
- Cool Completely: Letting the pecans cool undisturbed helps them crisp properly and stay crunchy longer.
How to Serve Crispy Candied Pecans Recipe
Garnishes
I like finishing off my salads with these candied pecans because they add sweetness and crunch at the same time. They’re perfect sprinkled over a fresh spinach salad with goat cheese or even a light vinaigrette. I also love using them as a garnish on creamy desserts like cheesecake or vanilla ice cream for a delightful texture contrast.
Side Dishes
Pair these pecans with roasted veggies, like Brussels sprouts or squash—you’ll find that the sweetness beautifully complements the earthy flavors. They also make a wonderful addition to grain bowls or alongside soft cheeses and charcuterie boards for a sophisticated snack or appetizer.
Creative Ways to Present
When hosting, I like to serve these in small glass jars tied with a ribbon—my guests always love them as takeaway treats! Another favorite is mixing them with dried fruit and chocolate chunks, creating a homemade trail mix that’s both sweet and crunchy. They also add a festive touch when sprinkled over holiday desserts or cupcakes.
Make Ahead and Storage
Storing Leftovers
I’ve found that storing candied pecans in an airtight container at room temperature keeps them crispy and delicious for up to a week. Just make sure they’re fully cooled before sealing the container to prevent any moisture build-up that can soften their crispness.
Freezing
If you want to keep a stash longer, freezing works like a charm! I simply pop them into a freezer-safe bag, press out any excess air, and they freeze well for up to three months. When you’re ready to enjoy, just let them thaw at room temp, and they’re back to their crispy best.
Reheating
Sometimes I like to “wake up” these pecans with a quick reheat in the oven at 300°F for about 5 minutes. This refreshes the crispiness without burning the sugar coating. Just spread them evenly on a baking sheet, keep an eye on them, and you’ll have deliciously crunchy pecans ready to toss onto whatever you’d like.
FAQs
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Can I use other nuts for this Crispy Candied Pecans Recipe?
Absolutely! While pecans have a wonderful buttery flavor making them ideal, walnuts, almonds, or even cashews work beautifully. Just adjust cooking times slightly since some nuts roast faster than others.
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How do I keep my candied pecans from sticking together?
Spreading the pecans out in a single layer immediately after coating and letting them cool completely helps prevent sticking. Using parchment paper also helps since the nuts don’t stick to the tray.
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Can I make this recipe ahead of time?
Yes! These pecans are great to make in advance. Store them in an airtight container at room temp for up to a week or freeze for longer storage. Just refresh their crispiness with a quick reheat when needed.
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Do I need to toast the pecans before candying them?
Nope! You don’t need to toast raw pecans beforehand since they cook enough during the candying process. This keeps things quick and simple.
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What can I use candied pecans for?
These candied pecans are super versatile! Use them on salads, pies, oatmeal, yogurt, or even as a snack on their own. They add a beautiful crunch and sweet-spicy flavor to many dishes.
Final Thoughts
Honestly, this Crispy Candied Pecans Recipe has been a game changer for me. I love how insanely easy it is to whip up, and the flavor always gets rave reviews from friends and family. Whether you’re jazzing up your holiday spread, adding texture to your salads, or just need a sweet crunchy snack, this recipe won’t disappoint. I’m excited for you to try it and make it your own—once you do, I bet it’ll become your go-to nutty treat too!
Print
Crispy Candied Pecans Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Snack
- Method: Stovetop
- Cuisine: American
Description
Deliciously sweet and crunchy candied pecans coated with a caramelized mixture of brown sugar, cinnamon, and sea salt. Perfect as a snack, salad topping, or dessert garnish, these easy-to-make candied pecans bring a delightful balance of sweet and savory flavors with a crisp texture.
Ingredients
Ingredients
- ¼ cup brown sugar
- 1 tablespoon water
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1½ cups raw pecan halves
Instructions
- Prepare your work surface: Line a baking sheet with parchment paper to ensure the candied pecans cool and crisp without sticking.
- Make the sugar mixture: In a medium skillet over medium heat, combine the brown sugar, water, cinnamon, and sea salt. Stir constantly until the sugar dissolves and starts to bubble, approximately 1 minute.
- Coat the pecans: Add the raw pecan halves to the skillet. Stir continuously to coat all nuts evenly in the bubbling sugar mixture, cooking for about 1 to 2 minutes until the pecans are fully coated and caramelized.
- Cool the pecans: Immediately spread the coated pecans in a single layer on the prepared baking sheet. Let them cool completely, allowing the coating to crisp up.
- Store or serve: Once cooled, store the candied pecans in an airtight container at room temperature for up to one week, or freeze them for extended freshness.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking during cooling.
- Stir the pecans constantly to avoid burning the sugar mixture.
- For a twist, add a pinch of cayenne pepper for a spicy kick or vanilla extract for added richness.
- Candied pecans make a great topping on salads, oatmeal, yogurt, or ice cream.
- Freeze in an airtight container for up to 3 months.
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 11g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
