Quick and easy 10-minute stovetop method on how to make Candied Pecans - no oven, no egg whites, no fuss, and gluten-free! If there's one sweet snack you need ready on-the-fly, it's these - perfectly sweet and satisfying crunchy ready for any salads, charcuterie boards, or desserts!
Most traditional candied pecans recipes call for egg whites and baked in the oven for about 40 minutes. This easy method will come in clutch saving you about ½ an hour, giving you caramelized glossy nuts in about 10 minutes using the stove. Simple pantry items - pecan halves, brown sugar, salt, cinnamon, vanilla, and the not-so-secret ingredient - a little orange zest. The last time I used these - I chopped them up and sprinkled them all over my Apple Pie Nachos! Amazing.
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Ingredients
- Pecans Halves: Feel free to swap in walnuts, cashews, or hazelnuts!
- Brown sugar: Gives it a more caramel-like flavor versus white sugar.
- Ground cinnamon: Adds a warm and spicy note.
- Vanilla extract: Complements pecans and spices.
- Salt: Enhances flavor of other ingredients and balances out the sweetness.
- Orange zest: Optional, but highly recommended!
How To Make Quick and Easy Candied Pecans
Prepare a baking sheet with parchment paper.
In a medium skillet, combine brown sugar, cinnamon, salt, orange zest, and vanilla over medium heat.
Pour in a few tbsps of water and stir until the brown sugar melts and bubbles.
Add the pecans. Stir constantly, coating the nuts until they look glossy and shiny. Be careful not to burn them! If the coating starts to look grainy, add a few additional tsps of water to help dissolve the sugar. Keep stirring until you get an even smooth coating.
Transfer pecans to your prepared baking sheet. Spread them out in one layer and allow them to cool.
Break them up if needed, and enjoy!
Suzy's Tips For Success
- Add more water if needed: Allow the brown sugar to dissolve and melt before adding the pecans. As you start stirring, add more water a little at a time if you end up a thick or grainy mixture. This will help re-dissolve the sugar and glaze the nuts evenly.
Best Way To Store Candied Pecans
You can store cooled candied pecans in an airtight container/bag for up to 1 week at room temperature, 3 weeks in the fridge, and 2-6 months in the freezer. To thaw, allow them to come to room temperature on the counter. You can then revive them by baking at 350ºF on a baking sheet for 5-10 minutes or until crisp.
FAQ
Yes! Walnuts, cashews, and hazelnuts work great, too.
You'll know it's done when the sugar mixture is completely gone and all the pecans have an even glossy coating. If the glaze has a grainy texture, add a small amount of extra water. This will help re-dissolve the sugar and thin the glaze.
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Equipment
- parchment paper
- medium skillet
- Rubber Spatula
- zester optional
Ingredients
- 6 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- small orange, zested optional
- 2 tablespoon water add more as needed
- 6 oz pecans halves
Instructions
- Line your baking sheet with parchment paper and set aside.
- In a medium skillet, combine brown sugar, cinnamon, salt, orange zest, vanilla, and water over medium heat. Stir until brown sugar melts and starts to bubble.6 tablespoon brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon vanilla extract, small orange, zested, 2 tablespoon water
- Pour in the pecans. Stir continuously to allow mixture to coat the nuts for about 3 minutes or until fragrant. It will turn glossy and shiny. If the glaze appears grainy and thick, add a small amount of additional water and keep stirring. This will help to re-dissolve the sugar.6 oz pecans halves
- Once there's no more liquid in the skillet and candied pecans are coating evenly, transfer them to the lined baking sheet and spread out in one layer - they may stick together. Once cooled and hardened, break them up gently and serve.
Nutrition
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