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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VIDEO TUTORIAL
“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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Tasted great!!
Sadly these never made it to a jar for storage….we ate them right off the parchment paper. I only had chopped pecans available (I was dying to try these so I used what I had). They came out perfect. Next time I will make with whole pecans, as I think they look prettier. Thanks so much for sharing this recipe Jenn!
Have never written a recipe review before … but these are amazing. I added 1/4 tsp cinnamon. Made them a few hours ago, thinking we could add them to salad for weeks to come… but they are almost gone. So good.
I made this recipe. And was very disappointed. I bought some really fresh pecans when traveling in Texas. I wanted to make something really good with them. The recipe looked good and I’m an experienced cook. I made it as directed. It was a gooey mess. I had to toss them in sugar to get them apart. I won’t make this again.
Hi Lolly, So sorry to hear you had a problem with these! It sounds like they needed a few extra minutes in the oven.
I agree but I didn’t want them to burn. As I’m sure you know once something is burned it’s ruined. Gooey could be fixed. I think the recipe would work better with more nuts or less water. I may try it again. Lolly
I’m not a big pecan lover but really love almonds and walnuts. Would this recipe work for them? Thank you!
I like all the crevices that pecans have as the glaze gets into those, but both almonds and walnuts will work as well. Hope you enjoy!
Jenn – you are always so responsive. Thank you!!
You’re so welcome! ❤️
Has anyone tried cooking the pecans in an air fryer?
I just finished making these nuts to go on my salad for tomorrow’s Super Bowl get together. I had to use half walnuts since I didn’t have enough pecans. Definitely better with the pecans because of their natural sweetness. I’ve made these before with just pecans and loved them!
Denise
Fantastic holiday gift! Made for 9 people and 3 of them asked for more. Stories of spouses eating entire jar before they even got a taste! So simple to make and can economical if you have a club store for pecans and local dollar store for jars. Have passed this recipe on to those to proverbially teach them to fish so they can enjoy these when the desire strikes. Thank you!
Of course it was wonderful, it was your recipe. You rarely fail to have a winner. Was a great holiday treat along with macaroons and your apple pie.
I just made these! Oh my my my😍
Thank you!
We live in an RV in south Texas every winter. This winter we met a man who owns a pecan grove, and we were able to buy many pounds of cracked (not shelled) pecans for a reasonable price. I have made this recipe at least a dozen times in my little toaster oven, and gave them as Xmas gifts to our friends and neighbors. Everyone loves them!
I didn’t have cayenne pepper the first time I made then, so I substituted Chipotle Chili Pepper by McCormick. I’ve made every batch with that since. They are a hit!
And SO easy!!!!
I was just given a bag of Schermer pecans, huge, gorgeous halves and i will make a double batch tomorrow. If I use a large sheet pan, can I do them all on the one pan? Giving the recipe 5 stars because II know they will be wonderful and perfect for my Rose Bowl party
Hi Carol, I know I’m responding too late to be helpful, but for future reference, it’s important that there is enough room on the baking sheet that the nuts don’t overlap. How did they turn out?
Another hit from Jenn. These pecans are “wildly delicious.” I just made them and can’t stop eating them. Thanks again for a great recipe.
How can something so delicious be so unbelievably easy to make? These nuts are the bomb. Will be making them again and again. Thanks for a great recipe!
These nuts are absolutely delicious. I wanted to use my leftover pecans from Christmas and found this lovely gem of a recipe. Thank you!!!
These are exactly what you said- scrumptious. I made 4 batches in one afternoon and they were devoured over the holidays. You can’t have just one. Thanks.
Wonderful recipe. However, I almost wish I hadn’t learned about it as I have no will power.
I made these for Christmas gifts but…. the first batch I followed recipe exactly and they were too peppery so I added cinnamon and more sugar. Also baked on buttered foil. They were awesome. People have been asking for the recipe.
I’ve never reviewed a recipe before, but I made four batches of these over the Christmas holiday and wow were they a hit! People immediately wanted the recipe so they could make them for their holiday gatherings. This is one of the easiest and fastest snacks you can make.
Note: I used a Splat sheet instead of parchment paper. When they were done, I lifted the sheet off the cookie sheet and cooled them on the Splat. They turned out perfectly and cleanup was a breeze.
Very delicious and easy! I gave them as part of a anniversary gift basket. I used half the amount of cayenne….came out perfect! Thanks Jenn!
Made these with cashews for my mom for Christmas. Long story short, I need to make her more because everyone BUT her ate them!
Oh my goodness these are delicious and we really like the spiciness! I’ve made them several times and they are so easy and quick to make with the best flavor!!
I’ll have to try some of the other recipes in the blog soon.
Super easy recipe and tasty. Mine remained sticky even though I used 3tsp H2O instead of the 4. I also baked for the full 12 minutes. It was disappointing! I would use much more cayenne too as the kick was super mild
Jen, can we talk? You failed to address how seriously yummy these nuts are. I have just made 4 batches (thank you Costco for the big bags of pecans) and I’m having to beat my husband to keep him from eating all of them. I have made them for gift baskets which I’ll be giving to my neighbors along with others goodies. Thank you.
Wishing you and your family an abundance of health, happiness and prosperity in the year to come.
lol ❤️
I have a ton of marcona almonds left from a party. Would they work? I’d leave out the salt since they’re already really salty. Thx.
Hi John, the almonds will work here, but I think the recipe works best with pecans because of all the crevices they have. Hope that helps!
Can you use a mix of nuts or just the pecans? Just a comment. I hate your website because of all the embedded videos and ads. Scrolling doesn’t work well because they are always reloading. It is verry annoying.
Hi Lisa, You can use any mix of nuts here but I happen to like pecans best because they have lots of nooks and crannies for the candied coating to settle into. And regarding the ads, I do use an outside company to run them, and I have to constantly monitor to make sure that the site doesn’t get too ad-heavy. I wish I didn’t have to have any ads at all…it’s a balance between user experience and the high cost of running a site. Thank you for the feedback and I’m truly sorry for the frustration.
Oh me too on the never ending ads and videos as it does make trying to read Jen’s latest posts almost impossible. I also understand ads are part of keeping a website up and running but at the same time, it would be nice if there wasn’t sooooo many of them.
This is a keeper! My family loves the perfect combo of sweet and spicy.
Can you use a silicone mat rather than parchment paper?
Hi Diana, I haven’t made these using a silicone mat, but I suspect it should work. Hope you enjoy!
I used my silicone mat & it turned out fine ( but just had to bake them a few extra minutes.)
Good. Subtle flavor.
Just made two batches today and they’re exquisite! Added cinnamon to both, less cayenne for kids’ one, extra for adults. Baked 10 minutes. A little sticky until cooled completely to their crunchy perfection. These are my new sweet and spicy pecans. Thanks!
I loved these pecans — They are truly amazing. My husband isn’t into spicey so the next batch will not have the cayenne but will have cinnamon.
Thank you for this very easy recipe.
Delicious! I think these will be an entertaining and hostess gift giving staple because they are so easy too!
After trying many candied pecan recipes I finally found the one. No oil or butter so no greasy pecans, and really easy. Next time I might use 1 tsp less water to make sure the sugar doesn’t run off the nuts. Watch these like a hawk while baking and don’t take them out too soon or caramelization won’t be as good. I made 8 cups of these for a party and they disappeared. Poof.
These are amazing and oh so simple!
I substituted Swerve sugar replacement for the confectioners and added 1/4 tsp. cinnamon making them low carb/keto friendly.
Is it possible to use butter in place of the water?
Thank you for an excellent recipe : ))
Glad you like them! I haven’t tried these with butter, but I wouldn’t recommend it — sorry!
These are really delicious ! And so simple. Perfect for the holidays. Thank you!
LOVE this recipe, glad I took a chance on it.
It’s amazing that such a simple set of ingredients creates such a wonderful snack that can be used to so many purposes! I brought them to a meeting I was co-hosting and they were a hit. I’m packaging these up in nice decorative bags and handing them out with gifts. AND they do add a nice crunch to salad. They have a great balance of sweet and spice to them, and roasting brings out the flavor of the pecan. Thankful that I live in an area where Pecans are plentiful.
I made these nuts and packaged them in a pretty holiday jar for a hostess gift. Before I even returned home, the hostess was texting me, wanting the recipe! Thank you, Jenn, for this easy, yet elegant treat … a big hit at home and gifted.
I have made this recipe many times for the last few years, I tweak as needed for “heat.” Many compliments! Thanks
Jenn,
I love your recipes. Could you tell me if it’s okay to use ground red pepper in place of cayenne pepper in the recipe for candied pecans?
Thanks,
Tricia
Glad you like the recipes! And, sure, ground red pepper should work. 🙂
I added 1/4 t. Cinnamon. I was asked for he recipe and told me they we’re the best pecans they ever had!
Hello! I recently moved to a house with a pecan tree so I have more pecans than I know what to do with! This recipe looks amazing! Do you use toasted or raw pecans to start?
Wow- lucky you! Either raw or roasted pecans will work here. Enjoy. 🙂
Fantastic! Another amazing recipe from Jenn. Fast, easy, simple and delicious. Our family likes a little less heat, so I halved the cayenne and was pleasantly surprised by the warmth created by the spice. I will definitely make again. Next time I might sprinkle some sea salt flakes on the pecans immediately after they come out of the oven.
I have made these many times and intend to again for Christmas. People love receiving these as presents. The hardest part is not eating them all myself! Excellent recipe.
Jenn, I now believe in fate! I had planned to make these today for a family gathering this weekend. Thanks for reading my mind and making the recipe so handy.
LOL- my pleasure! 🙂
Enjoy
Hi Jenn, your recipe online is different from your cookbook. The salt, cayenne pepper amounts are different as is the directions for mixing in the water. Why?
Thanks
Mo, Sorry for any confusion. The one on the blog is the most updated version. If the book goes to a second printing, it will be updated. Hope you enjoy if you make them!
2 words…… Thank You!
💗 You’re welcome!
My family loved these! I made a single batch yesterday, which disappeared in a flash. So today I made a double batch. Something I learned: while a double batch fits on a single baking sheet, the nuts remained sticky, even after baking them several minutes longer and until they nearly got too dark. I’ll continue to make double batches to have enough for snacking, but I’ll bake them on two sheets to allow more room for the nuts.
These are excellent, and the recipe so simple. I’ve made them twice now. Texture and flavor are over-the-top good and that hint of heat from the cayenne is a great touch. Unbroken halves in a pretty jar make a welcome hostess gift, and broken or chopped nuts are delicious scattered over desserts like pudding, ice cream and, over pumpkin pie with whipped cream. This is an A++++ recipe.
I just made these and the 12 minutes was perfect. My only problem is to leave them alone so that I will still have enough to take to my friend’s place later!!! Yum!!!
This recipe is so so good. My vegan daughter-in-law loves these!
Thank you for a great recipe!!
These are absolutely delicious and ridiculously easy to make! I add more cayenne, because we really like spice in our household, but that’s up to your personal taste. I find that they need to be toasted at least as long as the recipe calls for, or even a little more depending on your oven. That way they get really good and crispy. They are delicious with goat cheese on a cracker or added to a salad for a sweet and spicy crunch. Of course, they’re great on their own with a cocktail. Super tasty!
These are super easy and quick to make and always wow my guests. There are so many uses for these fantastic nuts. My family likes heat, so I like to kick up the cayenne juuust a little bit. I have also eliminated the cayenne all together from some of my heat intolerant friends. Either way you try it, they always turn out amazing!
This is a delicious recipe but the nuts did not get crusty and caramelized after the 10-12 minutes at 350 degrees, or after extending the cooking time, whereupon they burned. After checking other similar recipes, I made changes to the cooking time as follows –
Bake the nuts at 250 degrees for 40 minutes, stir, turn oven down to 200 degrees and bake for an additional 40 minutes. Stir and set aside to cool. (If nuts still don’t look crusty enough after the second baking for 40 minutes, put them back in the oven for about 5-10 minutes more.
This recipe is excellent! I quadrupled the recipe, using a 2 lb (8 cup) bag of pecans from Costco. I didn’t have powdered sugar so I substituted granulated sugar (2/3ds of the called for powdered sugar). I dissolved the sugar in a sauce pan with the cayenne, salt, and water by bringing it to a boil, then poured it over the nuts, then baked as called for on 2 parchment lined cookie sheets. I stirred the nuts and spread them back out twice between the 8 and 16 minute mark. My nuts turned out perfectly!!!! Gorgeous and delicious. I cooled the nuts on a clean baking sheet with gel ice packs underneath it.
Thank you so much!!!! Looking forward to sending these with my husband to work and making more for our family Christmas Eve party. Yum!
One more thing. Altitude could be a factor. I’m at about 4700 ft above sea level. The higher you go, the longer it takes to reach the correct temperature.
Jenn,
This recipe is AMAZING…..how far in advance can I make these if I am giving as gifts? I plan to put in mason jars. Thanks!
Lucia
Hi Lucia, Glad you like these! They’ll keep well for about a week.
These sound great. I have been making candied pecans for years and I can make them well in advance for gift giving. Can this recipe be frozen?
I don’t think these would freeze very well, Carol — sorry!
Jenn
This recipe looks amazing and simple to make. What kind of pecans do you use? Roasted and salted?
Thx
Mary
Hi Mary, either raw or roasted pecans will work, but I’d go with unsalted. Hope you enjoy!