Delicious Candied Pecans are great for topping on salads, desserts, giving as holiday gifts, or just for a sweet treat to snack on. This easy candied pecans recipe can be made on the stovetop or baked in the oven.
Say hello to my favorite cinnamon-sugar coated, caramelized pecans! They’re addicting, everyone loves them, and they are incredibly easy to make.
You can use ANY kind of nuts or a combination of different nuts for this recipe, like walnuts, almonds, peanuts, cashews, or pistachios. I don’t discriminate when it comes to cinnamon sugar candied nuts, and this recipe is the best!
Candied nuts are incredibly versatile. If you can hold off from snacking on the entire batch, they are great for topping on salads, like this mixed green salad with berries, or this apple cranberry fruit salad. Top them on ice cream, pumpkin pie, or even serve them with a charcuterie board. They add a special touch that’s always crowd pleasing.
Most recipes for candied nuts are made by coating the nuts in a cinnamon sugar mixture and toasting them in the oven. This method takes about 45 minutes, and the final product is incredible! Crunchy, candy coated nuts with the perfect roasted nut flavor.
They can also be made on the stove top. If you’re in a hurry and want some candied pecans to top on a salad but don’t have much time, I’ve added instructions for a really easy stovetop candied nuts recipe, below. They will still taste great, and they work well in a pinch, (but I definitely prefer the baked version).
How to make candied pecans:
Start by adding cinnamon and sugar to a bowl. In another bowl beat together an egg white, water and vanilla.
Add the pecans to the egg white mixture and toss to coat. Pour the cinnamon sugar on top and toss well to coat.
Pour the nuts onto a baking sheet lined with parchment paper, so that they don’t stick to the pan as they cook.
Bake at 300 degrees for about 45 minutes, giving them a toss every 15 minutes.
Allow them to cool completely before storing.
How to make Candied Pecans on the stovetop:
Add 1 cup of pecans to a skillet. Toast over medium-high heat for 2-3 minutes, tossing often. Remove to a plate.
Add 1/2 cup brown sugar, dash of salt, 1/4 teaspoon of cinnamon and 2 tablespoons of water to the skillet and stir to combine. Cook over medium heat until bubbling.
Add the pecans and cook for 3 more minutes, stirring to gently coat in the glaze.
Remove from the heat, and pour pecans out onto a parchment lined tray. Allow to cool completely.
How to store Candied Pecans:
Candied nuts can be stored in an airtight container at room temperature for one week, in the fridge for 3 weeks , or in the freezer for two months.
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- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces unsalted pecans halves , (about 4 cups)
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
- Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
- Add granulated sugar, brown sugar and salt to a bowl and stir to combine.
In a separate large bowl, beat the egg white, vanilla, and water until stiff peaks form.
Add the pecans to the egg whites mixture and gently toss to coat. Add the cinnamon sugar mixture and stir gently until the pecans are well coated.
- Spread the pecans into a single layer on the prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes.
- Remove from the oven and allow the pecans to cool completely on the baking sheet.
- When completely cool, store in an airtight container for up to 1 month.
Directions for making candied pecans on the stove top, and for storing them, are found above in the post.
Adapted from Two Peas and their Pod
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