Thanks to a skillet and the stovetop, you can make this easy candied pecans recipe in under 10 minutes. They are egg-free and gluten-free and perfect for snacking, adding to salads, other dishes, and cheeseboards.
We make these easy candied pecans a lot and love how quick they are to make on the stovetop. I love them for salads, snacks, and cheeseboards. They are perfectly sweet and a little bit salty, plus I add a little cinnamon and orange zest, making them extra delicious.
If you love this quick method for making candied pecans, you might also enjoy my method for making candied pecans in the oven. That recipe calls for egg whites, which makes them even more light and crispy.
Key Ingredients
Pecans: I use pecan halves to make this recipe, but you can easily swap the pecans for other nuts like walnuts, hazelnuts, or cashews!
Brown Sugar: I love the extra rich flavor of brown sugar with these candied pecans.
Spices: I combine cinnamon, salt, vanilla extract, and a little orange zest for these candied nuts. I also love a pinch of cayenne pepper for some heat, but that is optional.
How to Make Candied Pecans in Under 10 Minutes
My stovetop candied pecans really are so simple to make! I add them to salads, rice dishes, and desserts, plus I love adding them to cheeseboards!
To make our sweet and salty candied pecans, you’ll combine sugar with spices, vanilla extract, and a little water in a skillet. Heat everything until it looks like a glaze, and then stir in the nuts.
Continue to stir the nuts around the glaze for a few minutes, then transfer them to a baking sheet to cool. Once cool, you might need to break apart a few nuts that have stuck together, but other than that, they are ready to enjoy!
Ways to Use Candied Pecans
My stovetop candied pecans are so simple to make! I add them to salads, desserts, and cheeseboards, and they are also amazing as a standalone snack.
Thanks to a skillet and the stovetop, you can make these easy candied pecans in under 10 minutes. This recipe can be used with other varieties of nuts, too. We especially love walnuts and cashews.
1Line a baking sheet with parchment paper or a silicone baking mat.
2Add the brown sugar, cinnamon, salt, vanilla, water, orange zest, and cayenne to a medium skillet.
3Place the skillet over medium heat and cook, stirring often, until the brown sugar melts into a bubbling sauce, about 1 minute.
4Stir in the pecans so that the brown sugar sauce coats them.
5Cook, stirring the entire time, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and turn shiny. Watch closely as the nuts cook so that they do not burn.
6Transfer the candied pecans to the prepared baking sheet and spread them out in one layer.
7Allow the pecans to cool down and break them up before serving.
Adam and Joanne's Tips
Storing: Store cooled candied nuts in an airtight container. They will last at room temperature for 1 week, in the refrigerator for a few weeks, and in the freezer for a month, if not longer.
Salt: 1/2 teaspoon of fine sea salt makes these taste salty-sweet. If you’d prefer to not taste the salt, reduce to 1/4 teaspoon of salt.
Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325°F (162°C) and bake for 5 to 10 minutes to help harden the candy coating.
The nutrition facts provided below are estimates.
Nutrition Per ServingServing Size1/4 cup/Calories176/Total Fat15.4g/Saturated Fat1.3g/Cholesterol0mg/Sodium147.4mg/Carbohydrate10.1g/Dietary Fiber2.4g/Total Sugars7.5g/Protein2g
You can remove the pecans to a baking sheet to cool faster if you like. Stir them every 10 minutes or so to avoid them clumping together, or you can just break them apart with a spatula or your hands later. Store in an airtight container for up to a week.
Let them cool. After a final stir out of the oven, let the pecans cool until they're safe to touch. Gently tug apart any pecans that are stuck to each other, then let them cool completely. They'll continue to crisp up as they cool.
The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts. How do you fix candied nuts that are too soft and sticky? You can place them back into the oven for 5 to 15 minutes or until they dry out more. They will continue to firm and dry out as they cool.
To Store: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. To Freeze: They freeze well in an airtight container for up to 2 months.
Wet pecans allow the salt to stick easily to the nuts. Plus, soaking nuts helps neutralize enzyme inhibitors, which can harm your digestion, and reduce phytates, which decrease nutrient absorption. Just submerge your nuts in water while the oven is heating up and you'll be good to go.
If the nuts or candy coating seem 'stringy' or too soft after cooling, just pop them onto your cookie sheet & place them in the oven at 325 degrees (f), stirring gently until they crisp up. To warm these nuts up before serving, you can simply follow the oven instructions above or toss in a warm pan for a few minutes.
To get the spices to stick to the nuts, use egg whites, butter, coconut oil, olive oil or blanch the nuts in boiling water. Some recipes call for nuts to be fried in oil prior to seasoning, but this adds unnecessary fat – you can make them just a delicious without all the extra calories.
Humidity above these values can cause kernel molding and pecan texture deterioration (pecans become soft and rubber-like), whereas lower humidities will cause excessive drying.
What is the difference between candied pecans and praline pecans? – Candied pecans are pecans coated in egg whites, sugar, and spices, then baked in the oven until crispy.Pralines are a type of candy made with crunchy pecan halves dropped in a caramel base.
If you happen to have pecans in their shells, remember that 1 pound equals 3 cups shelled, about 4 cups pecan halves, and about 3 3/4 cups chopped nuts. Equivalents to know when using shelled pecans are that 1 pound equals 4 cups and 1 cup of pecan halves equals 3/4 cup chopped.
Pecans should be stored in relative humidity of about 65-70%. Humidity higher than these values can cause the pecans to become soft and grow molds. Soft pecans are not good and should be discarded. Pecans with an air gap in their cross section will not storage as well or as long as a full meaty nut.
Candy pecans have a shelf-life of 6 months. You can also store them in the freezer or refrigerator to enhance their shelf-life. #9 Do you ship pecan trees? Unfortunately, we do not ship pecan trees.
Why are pecans bad for dogs? These nuts are toxic for dogs. Eating them can result in pets becoming sick and needing immediate veterinary care. “The reason pecans are considered toxic is that they contain a compound called juglone, also found in walnuts, that is harmful to dogs,” advises Dr.
Early infections may cause premature nut drop, but more commonly cause shuck to stick to nut surface (stick tights). Late infections can prevent nuts from fully expanding and decrease nut size.
Keep your candied pecans away from sources of heat and moisture. This means avoiding storing them near your stove, dishwasher, or even on top of your refrigerator. Instead, store them in a cool pantry or cupboard.
Storing: For best taste and freshness, store these tasty snacks in an airtight container, such as a glass mason jar or a vacuum-sealed plastic container. They will keep for 2-3 weeks at room temperature.
Place the pecans and salt in a large glass or stainless steel bowl along with 8 cups of water. The pecans will swell during the soaking process, so you want enough water to keep them covered.
Leave them on the counter to soak for 4-8 hours. ...
After they are done soaking, drain and rinse in a colander.
Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making
Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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