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Sour Cream Candied Pecans

Sour Cream Candied Pecans are my new obsession! These glazed pecans are like a pecan praline, but with an even creamier, sweet coating.

If you love this recipe, make sure to try out my classic Candied Pecans Recipe!

Why You Will Love These Sour Cream Pecans

  • They are a Southern clssic for a reason. Easy to make, sweet, and the perfect snack!
  • So similar to pecan pralines. If you love pralines, you will love this rich and creamy version.
  • They don’t taste like sour cream! For all of those out there who will quickly dismiss this recipe because you aren’t a fan of sour cream, WAIT! These are just creamy and rich and they don’t taste like sour cream at all!
  • They make a perfect gift at the holidays or hostess gift, garnish, or sweet snack!

What You Will Need



The full ingredient list and instructions are in the recipe card at the bottom of this post, so make sure to scroll down and print it out!

  • Granulated sugar
  • Sour cream
  • Pecan halves
  • Vanilla extract
  • Kosher salt
Sour Cream Pecans cooling on parchment paper

How Do You Make Sour Cream Candied Pecans?

The beauty of this recipe is it’s SO easy and done quick! All you do is cook the sugar and cream in a saucepan until it reaches 240°F on a candy thermometer. Then mix in vanilla extract and salt and coat your pecans wit the mixture! Allow them to cool on a parchment lined baking sheet and that’s it!

How To Use Sour Cream Pecans

These nuts are super versatile! Here are some of my favorite ways to enjoy:

  • As a standalone snack! This is one of those treats that I can’t control myself around. I have to portion them out, or I will eat the whole batch!
  • As a garnish. These sweet candied nuts are gorgeous on top of a cake, like my Italian Cream Cake, Hummingbird Cake, or Carrot Cake!
  • Served on a charcuterie board. These are the perfect sweet snack that pairs beautifully with meats and cheeses.
  • As a gift. Package these up in clear bags and a ribbon, or in a cute container, and you have an coveted holiday gift or for a hostess!
An overhead shot of pralines in a bowl

How To Store Candied Pecans

You can easily store these pecans at airtight at room temperature for 2 weeks.

Freezing these nuts is possible, but as they thaw they will get sticky, so I don’t recommend it. Plus, I can’t imagine there will be leftovers because they’re so delicious!

Can I Cut This Recipe In Half?

Absolutely, yes! This recipe can easily be cut in half or even doubled, which is great at the holidays if you want to give them as gifts!

Pro Tip:

To make these pecans crispier, toast the pecans lightly before coating them. You can do this a few ways:

  1. In a Skillet: Place the pecans in a skillet on medium heat. Stirring frequently toast the pecans for 2-5 minutes until they are lightly toasted and fragrant.
  2. In the Oven: Preheat the oven to 350°F. Toast nuts on a baking sheet for 7-8 minutes until toasted and fragrant.
A bowl of candied pecans

More Pecan Recipes You Will Love

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Sour Cream Candied Pecans in a bowl with a spoon to scoop

Sour Cream Candied Pecans

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  • Author: Shelly
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 11 minutes
  • Yield: 2 cups 1x
  • Category: Snack
  • Method: Stove Top
  • Cuisine: Southern


Sour Cream Pecans are an delicious and easy snack that are a lot like a pecan praline! 


  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 2 cups pecan halves
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt


  1. Line a baking sheet with parchment paper and set aside.
  2. Add the sugar and sour cream to a medium saucepan over medium heat and stir constantly until mixture comes to a boil. Once boiling, reduce the heat to low and continue cooking, stirring constantly, until thick and bubbly, about 5 – 6  minutes, and mixture reaches 240°F on a candy thermometer.
  3. Remove the pan from heat and stir in the vanilla extract and salt. Next, add the pecan halves and stir until coated.
  4. Spread the pecan mixture onto the prepared baking sheet and allow them to cool completely.
  5. Break into pieces before serving.


Store airtight for up to 2 weeks.

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8 comments on “Sour Cream Candied Pecans”

  1. I made these because I knew they would be delicious! First time not baking my pecans and they are super sticky right now. I let them cool in the fridge for hours and just took them out. I also used turbine sugar instead because I don’t cook with white sugar due to its unhealthy ingredients. Not sure why mine are so sticky and not coated like your pictures.

  2. Shelly, would peanuts be okay or should I stick with pecans? Pretzels added? Or a mix? Or or haha. I just want to eat them already. Thank you for this recipe. 🙂

    1. You could coat any nut with the mixture! If you want to add pretzels in I would just make sure the mixture is 2 cups total, or you won’t have enough to coat it!

  3. These are fantastic. I don’t have a candy thermometer so just cooked for 6 minutes and they came out fine. So much easier than other sugared pecans with egg whites, etc that you have to cook in the oven, turn ever 25 minutes, etc etc. These will for sure be on my Christmas gift giving lists.!

  4. Stephanie Montgomery

    Hi! This recipe looks great! Do you think I could substitute low calorie sweeteners for the sugar?

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