Print this Post

How to Make Candied Pecans Two Different Ways

One of my readers, Alena, wanted a recipe for candied pecans for her granddaughter. Alena said her granddaughter picks all the pecans off of the pecan pie! So here’s a couple really good recipes so that Alena can give her granddaughter a big bowl of her own. I think these would be a good Hanukkah treat, as well.


These are good keepers, covered at room temperature.  Delicious on salads or as a topping for ice cream.

3 tablespoons packed light or dark brown sugar – I used light

1 tablespoon water

1 teaspoon vanilla

1/4 teaspoon salt

2 cups pecan halves

Mix together sugar, water, vanilla, and salt. It will look grainy. Set aside.

Toast pecans in dry skillet for several minutes, stirring occasionally to prevent burning. They’re done when they give off a nice aroma. Be careful here.

Drizzle sugar mixture on top, stirring as you drizzle. Keep stirring until nuts are all coated. This takes about a minute. Immediately spread nuts on sprayed pan in single layer to cool. They’ll look sticky but coating will harden and nuts can be broken apart after they cool completely. Store in airtight container at room temperature.


Candied Pecans

Candied Pecans


Now I will tell you my original recipe called for toasted whole almonds and that’s how I’ve made them for years. I made a test batch of pecans and they work well, too. The only difference is the almonds have more of a crunchy/crisper  texture since almonds contain less moisture than pecans do.

2 cups pecan halves, toasted ***

¼ cup sugar

½ teaspoon salt

2 tablespoons ea: honey and water

2 teaspoons Canola or other oil oil


Mix sugar and salt in large bowl and set aside.  Stir together honey, water and oil in pan and bring to a boil.  Immediately stir in nuts and continue to cook and stir until liquid is absorbed, about 5 minutes.

Here's what pecans look like after they've absorbed the coating

Here’s what pecans look like after they’ve absorbed the coating

Immediately transfer nuts to bowl with sugar/salt mixture and toss until evenly coated.  Pour out onto sprayed cookie sheet.  When cool, break up and store airtight at room temperature up to a month.



**To toast nuts: Pour in single layer on cookie sheet.  Roast at 350 until fragrant, about 8-12 minutes.  Stir from the outside edge into the center a couple of times.


Permanent link to this article: http://abouteating.com/candied-pecans/

1 comment

  1. Alena

    Making these again today…both receipts are good but I like toasting in the oven best for either.
    My granddaughter loved them!! And I will be sending more to her at college tomorrow with a side of brownies of course.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>