Candied Pecans
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These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is they take just 15 minutes to make!
Photo by Alexandra Grablewski (Chronicle Books, 2018)
These sweet, spicy, and salty candied pecans are madly delicious. They’re perfect to serve with cocktails, toss over salads, or just keep around the house over the holidays. They also make a fabulous homemade gift. The best part? You only need four simple ingredients to make them — and if you start right now, you’ll be done in 15 minutes. What are you waiting for?
“I made these just as written and they are PERFECT!! Excellent balance of sweet and spicy. Super quick and easy. I made them this morning and plan to make another batch to take on a car trip next weekend. I’ll need to pack them in the trunk so I don’t eat them all before I get there!”
What You’ll Need To Make Candied Pecans
- Pecans
- Confectioners’ sugar
- Salt
- Cayenne pepper
Step-by-Step instructions
Begin by combining 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; this stops the nuts from overcooking on the hot baking sheet.
When the nuts are completely cool, use your hands to break them apart.
Transfer the nuts to a bowl and serve, or store in a covered container for up to a few weeks.
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“I’ve made 3 batches of these pecans in the past couple of weeks. I’ve gifted them, snacked on them, and added them to my salads. So delicious!”
Candied Pecans
These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is they take just 15 minutes to make!
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 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.
- Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
Nutrition Information
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- Per serving (8 servings)
- Serving size: 1/4 cup
- Calories: 217
- Fat: 20 g
- Saturated fat: 2 g
- Carbohydrates: 11 g
- Sugar: 8 g
- Fiber: 3 g
- Protein: 3 g
- Sodium: 178 mg
- Cholesterol: 0 mg
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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This is a great recipe. I have used others suggestions and increased pecans to 3 cups and it cooked perfectly. I liked my old recipe with brown sugar and a spicier version so occasionally I will swap in 1/8 of a cup brown sugar in the confectioners sugar (still total 1/2 cup sugar) and increase cayenne to 1 teaspoon. These changes require the water to increase by 1 teaspoon. Either way you can’t go wrong; very easy, quick and almost zero clean up. Delicious on a charcuterie board or in a salad. Thank you!
Kelly, could you share your recipe with the brown sugar? I have been looking for one with brown sugar but no egg whites and haven’t found one.
I made this recipe, and after the 10 minutes they did not look “crusty” on top, so I left them in for 5 minutes more and they burned. Should the oven temp be turned down if the nuts have to go back in?
Hi Diane, I think perhaps you missed the “sweet spot” in terms of timing — based on your oven, it sounds like 10 minutes wasn’t enough so instead of leaving them in for 15, next time I’d try taking them out at about 12. Also, when you remove them from the oven, let them cool completely before removing them from the parchment. This will allow the coating to harden.
Simply put, Outrageous! If you are reading this and haven’t made them yet, stop reading and get to it!
Hi Jenn! Making these right now but just want to make sure I have the right kind of salt. My kosher salt looks really big! Is this right? I also have pickling salt which I think is similar but smaller.
Everything I’ve made from your site is incredible! Can’t wait for these.
Hi Melissa, If your salt is labeled “kosher” you’ll be good to go. (And glad you like the blog! ❤️)
I made these last week. They are amazing….so I have to make some more today! I’m planning to make these as gifts at Christmas.
These nuts are wonderful! So simple to make, and a delicious combination of flavours. Thanks for a great recipe!
My husband does a wine tasting at a local Wine Store on Cape Cod. I have made these nuts for him and have gotten rave reviews. He also hands out copies of your recipe to the customers. This recipes goes great with both wine and champagne. Have used many of your recipes and enjoyed them all.
Happy that the nuts get good reviews and thanks so much for handing out the recipe! 🙂
I just love this recipe. Great for giving at Christmas!
I submitted review on 4/11/19 where I commented that baking for 10-12 minutes did not work for me as the nuts came out too sticky.
I just had a thought. Might the fact that I live in Hawai’i where we frequently have high humidity be factor?
Hi Suelyn, I’ve never thought about that but, yes, I think if it’s particularly humid, that it may have an impact. You may want to keep them in the oven for 2 to 3 minutes longer – just keep a close eye on them. And, once they’re completely cool quickly put them in an airtight container. Hope that helps if you try these again!
I am in the Seattle area and the nuts came out too sticky for me too. When I left them in longer (for about 5 min. more), they burned. This is a delicious recipe, so I really want to master it!
Hi Jen,
Love every recipe of yours that I’ve tried! I made these today for the third time, but they came out sticky and soft. I only cooked them 11 minutes – my mistake. They have now cooled and are still not crispy enough. Can I pop them back in the oven to crispen?
Thank You!
Yep that’s what I would do. Enjoy!
I should try these again but…as much as I love the idea of these, I really didn’t love them. I was trying to replicate the oh so good Trader Joe’s sweet and spicy pecans and I felt like these missed that mark. I didn’t technically burn them but I may have just left them in a minute or two too long. They had what I felt like was a burned flavor. Maybe I’ll take out earlier next time.
These were amazing. So easy. No whipping egg whites like so many recipes call for. I had them at a party and had to make more while the guests were there!
I made these to garnish a salad. I had a few left over that I put out to go with cocktails. Now my brother-in-law wants them every time he comes to my house! This recipe is easy and delicious.
I love this recipe! However, I have baked the nuts for 10-12 minutes in 3 different ovens and not once have I been successful. I’ve adjusted the recipe by using 3 cups of pecans (instead of 2) and baking for 18-20 minutes. They come out crispy and delicious. I’ve received many compliments and requests for the recipe. I’ve also found that doubling the recipe also doesn’t work. The nuts come out too sticky.
These were amazing and so easy! I had to substitute chipotle pepper powder because I was out of cayenne. The result was a slightly Smokey sweet flavor. I would definitely use the chipotle again even though I was nervous about substituting it. Another fool proof recipe from an amazing chef! I bought your book and got it today. I am so grateful for and inspired by your recipes. Thank you!
So glad you’re enjoying the recipes, Jill. Hope you find lots of new favorites in the book, too. 😊
Made these for grazing snacks for Thanksgiving. They were perfect as is. Would not change a thing!
Hi Jenn,
I made these for Christmas gifts and they were a huge hit. They were a hit in another way that might surprise you. We have a wonderful sushi restaurant in town. We are regulars and really enjoy that creativity and artistry that the chef puts into his delicious food. I gave him a jar of these pecans, thinking that he would just eat them himself. The next thing I knew, he made a beautiful monk fish liver pate dish that was absolutely beautiful and used the pecans as a garnish. I did not taste it myself, but have been told that it was delicious. So your pecans have garnered acclaim in the sushi world! Love your blog-you inspire me on a regular basis-
Wow – that’s really cool — I’m flattered that they used them!! 🙂
Oh my goodness! Oh my goodness! I had a terrible time getting these off the parchment paper. They stuck like crazy and when I pulled at them the paper came with. Next time I think the parchment needs to be sprayed!
Hi Nancy, So sorry you had trouble with these! They should not stick at all – are you sure you used parchment paper and not wax paper?
Just made these from your cookbook where you instruct to add pecans to sugar mixture and then add water. Makes more sense to make the glaze first and then add the pecans. They were crazy delicious anyway but still looked pretty powdery out of the oven. Since I will be making these again as soon as I replenish my pecan stash I will try it this way next time. Thank you!
Can I substitute walnuts for pecans?
Hi Lindsay, I find this recipe works best with pecans but walnuts will work too.
What a fast and easy recipe. I made this with walnuts to add to a shrimp dish and they worked deliciously! Thanks Jenn for sharing another keeper.
These were delicious!!!! So easy snd quick! After I tried the exact recipe, I decided to change up a bit as my taste buds seem to diminish with my age! First a couple tips: stir dry ingredients together before adding liquid. Use a fork to separate pecans after you pour them onto the parchment. I like more spice/deeper flavor so I made one batch using 2 teaspoons water and 2 teaspoons soy sauce plus garlic salt instead of sea salt and another batch using 2 tsp water and 2 tsp worchestershire sauce. A great recipe to change up and experiment with! Thanks again, Jenn. Love your cookbook
Great tips!
I always add just a bit more sugar to mine but otherwise I follow the recipe. It’s so quick and easy. Everyone in my house loves them, the are gone as quick as I can make them.
These have been on heavy rotation in my house for the past year and a half – so much so that I had to put some restrictions around when we can eat them! They’re amazing!!! The recipe is perfect as is, they’re ridiculously easy to make and they’re delicious. I’ve made them as gifts and always get requests for the recipe. I’ve accessed this recipe so much that it is now a regular fixture of my Google search bar! Thank you for sharing!
I just discovered this recipe last month and have made several batches for Holiday gifting. So easy to make and everyone loves them!
This caught my eye because I usually do candies pecans with brown sugar and butter.
I followed your recipe but I only had Maldon sea salt and it worked perfectly. I added less than the kosher recommended in fear of it being the wrong ratio comparatively but noticed when they came out of the oven they needed a bit more salt. Your recipe is perfect!
I’ve used this recipe at holiday time for a few years now as a salad garnish and in as a crunchy appetizer. It is truly tasty, easy to make, and a crowd pleaser.
The best recipe to take to a party. I’ve made them several times & have gotten great comments on there taste. They’re incredible. Can’t stop at a few. When I make them at home, they never last long.
Could you use this glaze on something besides nuts. The nuts are great but I also need spicy candied bacon, think this would work? Thanks for all the great recipes.
I do think that’d work, Diane. I’d love to know how it turns out with bacon if you try it. 🙂
This delicious recipe is perfect for any gathering, gifts for teachers, co-workers, neighbors, and friends! Every single person that has ever tasted these delicious nuts, always asks for the recipe!
I’ve made these multiple times, and they are SUPER easy, last a week (if you don’t devour them on day 1 🙂 ), and are great as an appetizer or in salads. Restaurant-yummy you can easily make at home.
These are delicious and hard to resist! Made a double batch and placed in jars for Christmas gifts.
Oh, yes, these are delicious. Made them for a cocktail party, and my husband and neighbors gobbled them up and then raved about these nuts. I doubled the recipe, and because I had some whole almonds, I used equal parts of pecans and almonds. Great mixture. Might throw in some raw cashews next time. I had to bake them a bit longer to get the hard glaze. I do not know if this is because I live at high altitude, or because I doubled the recipe. So good, I am making them again today. And doubling the recipe. And adding a nice bag of nuts on my cookie tray. Thanks for this delicious treat.
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).
Best recipe for candied nuts I’ve ever made! Can’t keep them in the house…they evaporate! Super easy to make. Bake them long enough so they’re not sticky, then finish eating them in one sitting.
The only thing I hate about these nuts is that we eat half of them before we get them out to guests! They are fantastic. I just bought two big bags of pecans from Costco to make these for Christmas presents.
Fantastic recipe. So easy! I made 2 batches of these to take to an auction/fundraiser. If people could taste before they bid, they would double their offer. Love your sight Jenn!
I made some to bring as a hostess gift to a cookie party. It would be a shame if I ate the whole batch myself! 😉
Can you use bourbon in place if water?
Sure, Grace – that sounds delicious!
I just made these for Thanksgiving again, back by popular demand! These are so simple and so tasty. I’m pretty sure they’ll reappear for Christmas.
Hello! Can I substitute any sugar for the confectioners? Or is that critical to the recipe?
Hi Maria, Unfortunately, it’s critical to the recipe – sorry!
I didn’t have confectioner’s sugar and used 1/4 cup light brown sugar instead. I haven’t tried with confectioner’s sugar yet, but they are really good with the light brown sugar!
Do you sift the confectioners sugar before measuring?
Hi Susan, No need to sift before measuring. Enjoy!
I’d made spicy pecans for years – a dozen ingredients and a kitchen that looked like an explosion had taken place. Delicious but oh the mess and so time-consuming. Made these just because they seemed quick and easy – they were far superior! When does that ever happen??! 😊 Thank you.
Amazingly quick and delicious! Great to give as holiday gifts! Yummy!
I decided to try these as I wanted a version without butter, like my usual version. Not sure where I went wrong but my batch stayed super sticky. I put them back for more time but had to stop for fear if burning them. Tastes great but won’t be able to give as a gift.
Hi Becky, sorry you had a problem with these. Were they actually burning when you put them back in the oven? If not, my guess is they didn’t cook long enough. Also, were the nuts in a single layer? If not, they can stick together.