Candied Pecans
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This candied pecans recipe is an absolute must for the holidays! Sweet, salty, and crunchy nuts are perfect for serving with cocktails and appetizers, topping salads, or just snacking by the handful.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
These sweet, spicy, and salty candied pecans are madly delicious. They’re perfect for serving with cocktails or just keeping on hand as a snack during the holidays. They also make a fabulous homemade gift, and the simple ingredients come together in just minutes. Pair them with a cheese board for a delightful pop of sweet flavor and crunch, or use them to jazz up roasted vegetables, salads, or grain bowls. They’re almost like candy but packed with protein, so you can totally justify grabbing a handful (or two!). The best part? You only need four ingredients and 15 minutes to make them. What are you waiting for?
What You’ll Need To Make Candied Pecans
- Confectioners’ sugar: Combined with water, it creates a syrupy glaze when baked, coating the pecans evenly and caramelizing the exterior. Do not substitute granulated sugar or brown sugar.
- Kosher salt: Balances the sweetness of the sugar.
- Cayenne pepper: Provides a subtle kick. While the candied nuts aren’t spicy at all, you can omit the cayenne or replace it with ground cinnamon if you prefer. If you want to up the heat, you can add a little more cayenne to the glaze mixture.
- Water: Mixed with the sugar and seasonings, helps create a syrupy consistency to coat the pecans evenly.
- Pecan Halves: Pecans make wonderful candied nuts because their crevices absorb the flavorful glaze during baking. While smooth nuts like almonds and cashews can work, walnuts make the best alternative to pecans.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a baking sheet with parchment paper.
Combine the Confectioners’ sugar, kosher salt, cayenne pepper, and 4 teaspoons of water in a medium bowl.
Whisk until combined.
Add the pecans to the sugar mixture and stir until evenly coated.
Place the nuts on a parchment lined baking sheet in a single layer.
Bake for 10 to 12 minutes, until the nuts are crusty on top and caramelized on the bottom. Slide the parchment off of the baking sheet onto a countertop to stops the nuts from cooking.
When the nuts are completely cool, use your hands to break them apart. Transfer the nuts to a bowl and serve.
The nuts will keep nicely for a few weeks stored in an airtight container at room temperature.
Video Tutorial
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Candied Pecans
Ingredients
- ½ cup confectioners' sugar
- ¾ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 4 teaspoons water
- 2 cups pecans
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the confectioners' sugar, kosher salt, cayenne pepper, and water.
- Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
- Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
- Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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These are awesome, even my 11 year-old loves them!
Hi Jenn, I made these again, great as always but I noticed you add water before nuts now, it does coat them easier. Big hit with everyone, I temper cayenne depending on who I’m sharing with, thanks
I can find only one problem with this recipe…they don’t last very long! They truly are amazing! This is the second year I am making them over the holidays and they are getting more requests than some of the old familiar treats.
Just finished my 3rd batch. Absolutely the easiest thing ever to make. And like other posters, it’s extremely hard to maintain self-control when these come out of the oven, I didn’t use water, but I took the suggestion of another post that used bourbon & it was heaven. I also used rum that was distilled with pecans & honey…awesome
This recipe is pure perfection. So quick to make, and tastes AMAZING. To quote my husband: “these are tiny bites of heaven”. I just finished making 6 batches, and will be adding it to all of my christmas gifts. I tried adding cinnamon to one batch, and it was quite good, but ultimately decided it was better when strictly following the recipe and leaving cinnamon out.
For some reason, I wasn’t able to check the stars with my first response. Gives me the chance to thank you for your feedback about sugary crumbles. You’re the best!
I read this recipe this afternoon. I have already made 10 batches!!!!!!
I use spiced nuts for holiday gifts and misplaced my go-to recipe. And I’m grateful! This recipe is by far superior, less sugar and less time!
I used pecans, almonds, and walnuts. I added cinnamon to the dry mix.
Thank you very much for this easy, friendly and less sugary recipe! I will be following your ideas, for sure going forward.
Are they good if you bake ahead of time and keep in one of the Christmas tins? Just trying to make ahead for my company’s upcoming visit!
Yes definitely – they keep well.
Another 5-star recipe! You weren’t kidding when writing 15 minutes and you’re done! Spicy and delicious, and a very gift-giving recipe for sure! When I gathered the finished pecans together and scooped them into a container, there was quite a bit of sugary crumbles left on the parchment. To be expected?
Yes that’s normal, Sandra. Glad you enjoyed them!
Do you have any suggestions for a salad to add these to? Nuts are really expensive where I live so I’ll only make a small quantity, and if I serve them as a snack I’m sure they’ll be gone in 5 minutes! 🙂
Sure – they’d be wonderful in this kale salad or this roasted beet salad (instead of the walnuts).