Candied Pecans
These candied pecans are glossy, crunchy, lightly spiced, and incredibly easy to prepare, making them perfect for snacking, salads, or gifting during the holiday season.
Ingredients
Pecan Ingredients
- 1 cup pecan halves (use fresh, unsalted for best flavor)
- 1/2 cup granulated sugar Brown sugar can be substituted for a deeper flavor.
- 1/4 cup water Can be replaced with pure maple syrup (adjust sugar amount).
- 1 teaspoon vanilla extract (or almond extract for a twist)
- 1/2 teaspoon ground cinnamon For a kick, add cayenne or smoked paprika.
- 1/4 teaspoon fine salt
Instructions
Preparation
- Combine the sugar, water, vanilla, cinnamon, and salt in a medium saucepan. Stir to mix.
- Heat over medium until the mixture comes to a boil, stirring until all the sugar dissolves and the syrup is clear.
- Add the pecan halves and stir immediately so every nut gets coated.
- Keep the pan over medium heat and cook for 10–15 minutes, stirring occasionally, until the syrup thickens and clings to the pecans. Watch the color to avoid burning.
- Remove the pan from heat. Spread the pecans in a single layer on a parchment-lined baking sheet to cool quickly.
- Cool completely for about 20–30 minutes, then break apart any clusters and serve.
Notes
Store cooled candied pecans in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed freezer bag for up to 3 months. Re-crisp in a 300°F oven if needed.