Candied Pecans

These Candied Pecans are chewy, crisp, salty, not-too-sweet, and highly addictive! A quick and easy recipe that is ready in 6 minutes on the stovetop and make a excellent Christmas or hostess gift - Perfect for sprinkling on everything from salads to popcorn, yogurt, ice cream and more!

Course Dessert

Cuisine American

Keyword candied pecans, candied pecans on stovetop, easy candied pecans, stovetop candied pecans

Prep Time 3

Cook Time 6

Total Time 9

Servings servings

Calories 186kcal

Author Maria Doss

Ingredients

1 cup toasted pecans
¼ cup + 1 tablespoon light or golden brown sugar both packed
3 tablespoons water
½ tablespoon unsalted butter
⅛ teaspoon salt plus more for topping
½ tablespoon white granulated sugar
¼ to ½ teaspoon ground cinnamon optional

Instructions

Place a piece of parchment on a sheet pan or a large plate.
Add pecans, brown sugar, water, butter and ⅛ teaspoon salt in a medium (9 to 10 inches) non-stick skillet.
Place skillet over high heat and cook, stirring occasionally for 3 to 4 minutes or until most of the water evaporates.
Continue cooking, stirring constantly for additional 1 to 2 minutes, until all the moisture has evaporated and the pecans gets darker in color with a glossy appearance and begin clumping together.
Immediately transfer nuts, scraping any remaining caramel from the pan, on the prepared parchment.
Using a spoon, spread the nuts in a single layer, ensuring they are separated. Sprinkle some salt on top and allow them to cool completely.
If using for salads or savory recipes, use the candied pecans at this point and skip the next step.
Break the nuts apart with your fingers. Sprinkle sugar or cinnamon sugar on top and toss them to coat.
To make cinnamon sugar, stir together the white sugar and ground cinnamon in a small bowl.

Video

Notes

Use a nonstick pan. It comes handy when working with sticky caramel.

Use toasted pecans as they won't have sufficient time to toast adequately within the short 6-minute cooking span on the stove.

Like to make a bigger batch? Double the recipe and cook in a large skillet.

Use coconut oil isntead of butter to make it vegan.

Nutrition