Easy Candied Pecans come together in only 5 minutes on your stove top! Learn how to make candied pecans quickly to throw on salads, yogurt, desserts, snacking, and so much more!
Once you see for yourself how easy it is to throw together Candied Pecans, you will never purchase them again!
This recipe takes a mere five minutes to throw together and uses four simple ingredients – pecans, brown sugar, maple syrup, and salt. Plus this easy recipe is gluten free, vegan (contains no egg), and dairy-free so snack away!
Spiced nuts are the ultimate addictive snacking because it’s hard to ignore a tempting bowl of glazed pecans. I often give them away as a holiday food gift or store them to sprinkle on salads, yogurt, oatmeal, or ice cream.
How To Make Candied Pecans
First line a baking sheet with parchment paper so the hot candy pecans can be transferred quickly.
Tip: A silicone baking mat may also be used, but avoid using wax paper because the nuts will stick.
Stir together brown sugar, maple syrup, water, and salt. Heat over medium high heat until bubbly and sugar visibly dissolves.
Once the sugar dissolves add the pecans. Other nuts, such as pistachios, walnuts, almonds, or mixed nuts may also be used.
Reduce to medium heat. Continue to cook and stir constantly until syrup thickens and reduces, about 2 minutes. Do not remove from stove top until almost all the liquid has reduced.
Immediately pour onto prepared baking sheet and spread out with spoon. Candied nuts will harden as they cool.
Can Other Nuts be Used for Stovetop Candied Pecans Recipe?
Yes! Stir in any preferred nut into the sugar mixture. Walnuts, shelled pistachios, hazelnuts, almonds, cashews, or mixed nuts taste equally delicious!
How to Store Easy Candied Pecans
First, make sure the nuts are completely cooled. Store in an airtight container at room temperature for up to three weeks.
Can Candied Pecans Be Refrigerated?
Alternatively, store nuts in an airtight container in the refrigerator for up six weeks.
Can Candied Pecans Be Frozen?
Yes, freeze candied nuts in an airtight container for up to three months.
Be sure to have your pan prepared ahead of time to put the hot nuts on before they cool.
Line the baking sheet with parchment paper or a silicone baking mat. Wax paper has a tendency to stick to the nuts.
Don’t get distracted! The pecans only take a few minutes to cook. If you walk away or don’t stir constantly they could burn.
The nuts will be sticky at first before they cool. If the glazed pecans remain sticky after cooling, transfer the baking sheet to a 325ºF oven for 5-15 minutes, or until they harden.
Spicy Candied Pecans
A touch of spice pairs perfectly with maple syrup and salty nuts. Add 1/4 teaspoon of cayenne pepper to the sugar mixture before adding the pecan halves.
Cinnamon Glazed Pecans
Cinnamon spice elevates the sweet coating on the nuts. To make cinnamon candied pecans add 1/4 teaspoon of cinnamon to the brown sugar, maple syrup, water, and salt in the skillet.
Why are My Candied Nuts Sticky?
They most likely didn’t cook long enough on the stovetop. Sugar has to reach a certain temperature to achieve that brittle, candy coating state. Here is a very informative article about the stages of sugar and temperature.
Good news, though! If your candied pecans are still sticky after completely cooling, they may still be saved!
How to Fix Sticky Candied Nuts
Transfer parchment-lined baking sheet to 325ºF oven (do not put wax paper in the oven) and bake for 5-15 minutes, or until they are less sticky.
Remember, while the sugar is still warm there will still be stickiness to them, but as the nuts cool they will harden.
Prepare a baking sheet layered with parchment paper (DO NOT USE WAX PAPER - nuts will stick to paper). Set aside.
In a medium skillet add brown sugar, maple syrup, water, and salt. Heat over medium heat until bubbly and sugar dissolves, about 1 minute. Add nuts and continue to cook and stir until syrup thickens and reduces, about 2 minutes.
Immediately transfer nuts to the baking sheet and spread out with spoon. Candied nuts will harden as they cool.
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Recipe Notes
Tips For Making Candied Pecans
Be sure to have your pan prepared ahead of time to put the hot nuts on before they cool.
Line the baking sheet with parchment paper or a silicone baking mat. Wax paper has a tendency to stick to the nuts.
Don’t get distracted! The pecans only take a few minutes to cook. If you walk away or don’t stir constantly they could burn.
The nuts will be sticky at first before they cool. If the glazed pecans remain sticky after cooling, transfer the baking sheet to a 325ºF oven for 5-15 minutes, or until they harden.
Spicy Candied Pecans
A touch of spice pairs perfectly with maple syrup and salty nuts. Add 1/4 teaspoon of cayenne pepper to the sugar mixture before adding the pecan halves.
Cinnamon Glazed Pecans
Cinnamon spice elevates the sweet coating on the nuts. To make cinnamon candied pecans add 1/4 teaspoon of cinnamon to the brown sugar, maple syrup, water, and salt in the skillet.
How to Store Candied Pecans
First, make sure the nuts are completely cooled. Store in an airtight container at room temperature for up to three weeks.Alternatively, store nuts in an airtight container in the refrigerator for up six weeks. Freeze candied nuts in an airtight container for up to three months.
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This recipe first appeared on Easy Good Ideas where I’m a contributor.
Hi,
I would say to cook it a little longer. If they are still sticky after they have cooked you can try putting them on parchment and putting them in a low oven (300ºF) for 5 minutes. Alternatively, just refrigerate them. That will dry out any stickiness as well.
Best,
Melissa
Can you tell me why my almonds are soft? I think I did it right, I out them in a contained overnight and today when I tried some my almonds are chewy almost (the actual almond not the coating). Can’t find anything online.
Hi Angela,
I’ve done some looking myself and can’t figure this out. I know my nuts are a little soft after sauteeing, but then after they cool completely they harden back up. Did you try refrigerating them?
Best,
Melissa
I have not made this exact recipe, but recently tried my grandmothers sugared orange pecans and got a gooey mess. i even tried cooking more, as you indicated, but they never got hard. II appreciate the extra advice and the referral to stages of sugar hardening (soft ball, etc.) Am wondering if there is an amount of time one has to stay at the noted temp. Anyway, I’m going to try again..
Hi Katie,
Working with sugar temperatures can be tricky sometimes. Does your Gramma’s recipe have an exact temp? If so, as soon as it reaches that temp you take it off the heat. For this recipe I never measure the temp, just use the visual of when the liquid is almost gone. If you email me your Gramma’s recipe I can help you adapt it for the same flavor, but using these directions. My email is melissa@mamagourmand.com Merry Christmas!
Best,
Melissa
great recipe I’ve been making candied nuts for years this is by far the easiest, quickest and tastes just as good if not better than some of the longer recipes I’ve been using.
I did adjust for volume (i doubled the recipe) and i added 3 tablespoons of granulated sugar instead of all brown sugar to cut down the sweetness and added 2 tablespoons of butter to increase the creaminess of the candied sugar. I almost ended up with pralined pecans.. not quite but close.. just “Perfect”
thanks for sharing
Hi Roy,
Thanks so much for taking the time to write. I’m so glad you enjoyed the recipe and found it so much easier. I love the butter suggestion. I will try that next time!
Best,
Melissa
Hi Lin,
I haven’t tried it, but corn syrup might work. I would just use 1 tablespoon because two will be too sweet and it might turn out sticky.
Best,
Melissa
Jenimar says
I have made the recipe a few times and it came out perfect, but the last few times they have been really sticky. Any thoughts on how to correct that?
Melissa Erdelac says
Hi,
I would say to cook it a little longer. If they are still sticky after they have cooked you can try putting them on parchment and putting them in a low oven (300ºF) for 5 minutes. Alternatively, just refrigerate them. That will dry out any stickiness as well.
Best,
Melissa
Joanna says
Can I use foil if I don’t have parchment paper?
Melissa Erdelac says
Hi Joanna,
I haven’t experimented with using foil, but if you did I would spray the surface with a nonstick cooking spray first.
Best,
Melissa
Joan says
How much is a serving?
Melissa says
Hi Joan,
A serving is 1/4 cup.
Best,
Melissa
Angela says
Can you tell me why my almonds are soft? I think I did it right, I out them in a contained overnight and today when I tried some my almonds are chewy almost (the actual almond not the coating). Can’t find anything online.
Melissa says
Hi Angela,
I’ve done some looking myself and can’t figure this out. I know my nuts are a little soft after sauteeing, but then after they cool completely they harden back up. Did you try refrigerating them?
Best,
Melissa
Katie says
I have not made this exact recipe, but recently tried my grandmothers sugared orange pecans and got a gooey mess. i even tried cooking more, as you indicated, but they never got hard. II appreciate the extra advice and the referral to stages of sugar hardening (soft ball, etc.) Am wondering if there is an amount of time one has to stay at the noted temp. Anyway, I’m going to try again..
Melissa says
Hi Katie,
Working with sugar temperatures can be tricky sometimes. Does your Gramma’s recipe have an exact temp? If so, as soon as it reaches that temp you take it off the heat. For this recipe I never measure the temp, just use the visual of when the liquid is almost gone. If you email me your Gramma’s recipe I can help you adapt it for the same flavor, but using these directions. My email is melissa@mamagourmand.com Merry Christmas!
Best,
Melissa
Fitoru Keto Support says
My dietitian approved of pecans as part of my diet and this is perfect! Will certainly try this someday! Thanks for sharing!
Roy Gooden says
great recipe I’ve been making candied nuts for years this is by far the easiest, quickest and tastes just as good if not better than some of the longer recipes I’ve been using.
I did adjust for volume (i doubled the recipe) and i added 3 tablespoons of granulated sugar instead of all brown sugar to cut down the sweetness and added 2 tablespoons of butter to increase the creaminess of the candied sugar. I almost ended up with pralined pecans.. not quite but close.. just “Perfect”
thanks for sharing
Melissa says
Hi Roy,
Thanks so much for taking the time to write. I’m so glad you enjoyed the recipe and found it so much easier. I love the butter suggestion. I will try that next time!
Best,
Melissa
Linda Guillot says
Can you use regular syrup or Karo if you don’t have maple syrup ?????? Lin
Melissa says
Hi Lin,
I haven’t tried it, but corn syrup might work. I would just use 1 tablespoon because two will be too sweet and it might turn out sticky.
Best,
Melissa
Millican Pecan says
It is hard to go wrong with maple syrup, brown sugar, and pecans! I like the 5-minute stove top option compared to the 15-20 minute oven option.