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Candied Pecans

This sweet and salty candied pecans recipe takes only 20 minutes to make! Crunchy, buttery cinnamon candied nuts are the perfect holiday treat, topping, or garnish.

I love snacking on these by the handful and adding them to my favorite desserts, like these pecan pie bars and this English Toffee pecan pie cheesecake!

Why I Love This Easy Candied Pecans Recipe

This candied pecans recipe is SO easy and it makes the best cinnamon candied pecans! The praline is packed with butter, brown sugar, and cinnamon, coating the crispy pecans with delicious crackle and flavor. Candy pecans are both sweet and salty, and they make the perfect topping, garnish, or snack. Here’s why you’ll always find these candy nuts in my kitchen, especially during the holidays:

  • Easy to make. This is such a simple and straightforward recipe. You only need a handful of pantry staples, and the entire recipe takes just 20 minutes to make.
  • Better than store-bought. I love candied nuts, and there are tons of good options if you want to buy them at the store. But I’ve found that homemade candy pecans are so much better than anything you can buy. The butter and caramel flavors are stronger, the crispy texture is fresher, and the sugar and salt are much more balanced.
  • Cheaper. Not only do homemade candied pecans taste better than what you’d buy at the store, but they’re also less pricey, in my experience. Candied nuts can be expensive, but this recipe is very affordable, made with household ingredients. 
  • Put them on everything. Candied pecans are the ultimate garnish, add-in, or topping for everything from ice cream and brownies to classic pecan pie. They’re also a perfect sweet and salty snack all on their own. 

What You’ll Need

Here are some notes on the ingredients that you’ll need for this candied pecans recipe. Make sure to check out the recipe card at the end of the post for a printable list with the full amounts and details.

  • Salted butter – If you only have unsalted butter, just add a little extra salt to the recipe.
  • Pecans – I recommend buying raw, unseasoned pecans.
  • Brown sugar – I prefer this recipe with light brown sugar, but you can use regular brown sugar or even granulated sugar.
  • Cinnamon – Or another cozy spice, like nutmeg, cardamom, or pumpkin pie spice.
  • Kosher salt – You can also use sea salt.
  • Vanilla extract – Make sure to use 100% pure extract. 
Overhead view of candied pecans spread out in a single layer.

How to Make Candied Pecans

These crunchy and buttery candy pecans couldn’t be easier to make. Follow an overview of the steps here, and scroll down to the recipe card for the printable directions.

  • Prep. Preheat your oven to 350F and line a baking sheet with parchment paper.
  • Toast the nuts. Before you candy them, lightly toast the pecans in a saucepan with melted butter.
  • Make the caramel. Next, stir in the brown sugar and stir while it melts. Add cinnamon, salt, and a splash of water. Keep stirring as the caramel sauce comes together and thickens, then stir in the vanilla.
  • Prep for the oven. Pour the caramel pecan mixture out onto a baking sheet lined with parchment paper, and spread the nuts into an even layer.
  • Bake. Place the candied pecans into a 350ºF oven for 5-7 minutes, until they’re crisp and fragrant. Afterward, let the pecans cool to room temperature, and serve!

Recipe Tips and Variations

  • Don’t overcook. A common mistake to make when cooking candied pecans is to cook them for too long. The nuts won’t get super crunchy until they’ve cooled, so don’t wait for them to turn into brittle in the oven. If you do that, they’ll burn and become bitter. Instead, remove the nuts once they’re lightly crispy. By the time they’re done cooling, they’ll be perfectly crispy and crunchy. 
  • Add other flavors. You can play around with this recipe to add more flavors to the candy pecans if you want. If you’re using the nuts on top of savory foods, you can add a little smoked paprika or chili powder to the caramel. If you’re putting the nuts on top of a fall dessert, you can add some pumpkin pie spice. 
  • Adjust the salt. Kosher salt is not as dense as table salt, so if you use table salt in this recipe you’ll need to adjust the sodium level. This recipe calls for a teaspoon of kosher salt, but if you’re using table salt you should only use ¾ teaspoon. 
  • Use other nuts. This recipe works with any kind of nuts, and you can even mix the type of nuts you use. So if you don’t like pecans or you just don’t have any in your pantry, you can use whatever nuts you want. 
Overhead view of a bowl full of candied pecans.

Ways to Use Candied Pecans

Candied pecans are delicous to eat by the handful, and they make an easy topping or garnish. I love adding them to charcuterie boards and grazing tables, or gifting them during the holidays. Here are some ideas:

How to Store Them

At room temperature. Store these cinnamon candied pecans in an airtight container. They’ll last at room temperature for at least a week. You can also stash them in jars for easy, last-minute holiday gifts!

Freeze. If you need to store candied nuts for more than a week, just put the pecans in an airtight container and store them in the freezer. They’ll last in the freezer for up to 6 months, and you can thaw them in the fridge anytime you need them. 

More Pecan Recipes to Try

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Overhead view of a half of a bowl filled with candied pecans.

How to Make Candied Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 34 reviews
  • Author: Shelly
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This easy candied pecans recipe is crunchy and buttery, packed with brown sugar and spice. Enjoy these cinnamon candied pecans as a snack, salad topper, or garnish for your favorite desserts!


Ingredients

Scale
  • 2 tablespoons salted butter
  • 3 cups pecan halves
  • 1/2 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon kosher salt or 3/4 teaspoon sea salt
  • 1/4 cup water
  • 1 teaspoon vanilla

Instructions

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large skillet, melt the butter over medium heat. Add in the pecans and stir continuously for 3 minutes, until the pecans are lightly toasted. 
  3. Add in the brown sugar, and stir for an additional 2 minutes, until the sugar is melted.
  4. Stir in the cinnamon and salt, then add the water.
  5. Cook, while stirring continuously, until the water is evaporated, about 1-2 minutes.
  6. Add in the vanilla and stir until combined. 
  7. Remove the nuts from the heat and spread them evenly on the baking sheet.
  8. Bake for 5-7 minutes, until the candied pecans are fragrant and lightly crisp.
  9. Remove the nuts from oven and allow to cool completely on the baking sheet.

Notes

  • Store candied pecans in an airtight container at room temperature for 1 week, or in the freezer for 6 months. 
  • You can use other types of nuts if you prefer, or use a mixture of different nuts. 

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 212
  • Sugar: 6.9 g
  • Sodium: 17.1 mg
  • Fat: 19.7 g
  • Carbohydrates: 9.5 g
  • Protein: 2.3 g
  • Cholesterol: 5.1 mg

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64 comments on “Candied Pecans”

  1. I have been using this recipe for years and absolutely love it. They are crunchy and perfectly sweet without being too much like candy. Only things I have changed through trial and error is that it really only needs 1/2 tsp of salt and the cook time is 11-13 minutes. 5-7 minutes leaves them gooey and I want mine crunchy. Just make sure not to overcook them, they burn fast!






  2. The candied pecans turned out perfectly. The recipe was easy to follow and the pecans were delicious.

  3. These pecans were easy although this recipe required a few extra steps. It was well worth it. The only thing I changed was I used bourbon instead of water & they came out great.






  4. Janice Devereux

    I make this with sugar free brown sugar substitute for my diabetic friends and it turns our great; I love this recipe❤️❤️❤️






      1. Nicole Petersen

        I have not made this recipe yet but will try it using “brown sugar” allulose. I made it with brown truvia and it didn’t melt all the way and left it gritty

  5. I made these omitting the cinnamon and they were absolutely fantastic. I did need to increase the baking time significantly.






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