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My favorite classic candied pecans recipe is easy to make with 7 ingredients. Perfect for gifting or sprinkling on everything from salads to yogurt, casseroles, ice cream and more!
Raise your hand if you love candied pecans as much as I do! ♡
These sweet treats have always been a favorite of mine, especially around the holidays, and this is is the old-fashioned candied pecans recipe that I fell in love with years ago and have made since more times than I can count. By contrast to my recipe for naturally-sweetened maple candied pecans, this retro recipe unapologetically features a thick and crunchy cinnamon sugar coating made with two kinds of sugar, plus the perfect hint of sea salt and cayenne to balance out the sweetness. And when baked up until perfectly toasty and crunchy in the oven, I’m telling you, these candied pecans are absolutely irresistible.
I always love baking up a few batches at the end of the year to pass out as fun holiday gifts. But they taste great anytime of the year as a sweet snack, or sprinkled on everything from salads to yogurt, casseroles, baked sweet potatoes, ice cream and more. They are also incredibly easy to make with just 7 simple ingredients, the recipe is naturally gluten-free, and these candied pecans have the added bonus of making your home smell absolutely heavenly as they bake in the oven.
I’m warning you now — one you start snacking on these little guys, it’s hard to stop. ♡ You’re going to love them!
Candied Pecans Recipe | 1-Minute Video
Candied Pecans Ingredients:
Before we get to the full recipe below, here is the list of ingredients that you will need to make these easy candied pecans:
Pecans: Candied pecans are traditionally made with raw pecan halves, but you could also sub in coarsely-chopped pecans if you prefer.
Sugars:A combination of both granulated (white) sugar and light brown sugar.
Spices: A simple mix of ground cinnamon and ground cayenne.
Salt:I originally wrote this recipe using one teaspoon of table salt. But if you are using fine sea salt instead, I recommend using a heaping teaspoon.
Egg white:And finally, we will use a whisked egg white to bind the cinnamon sugar mixture to the pecans.
Full instructions how to candy pecans are detailed in the recipe below, but in a nutshell (sorry, I couldn’t resist)…here is the process for how to make candied pecans:
Mix the cinnamon sugar mixture. First, we will whisk together the sugars, cinnamon, salt and cayenne until combined.
Toss the pecans. Then in a separate bowl, we will toss the the pecans and whisked egg white until the pecans are evenly coated. And then add in the cinnamon sugar mixture, and toss once more.
Bake. When baking candied nuts, it’s important that they be spread out in an even layer on the baking sheet. (So if your sheet isn’t large enough, you may need to do this in two batches.) Bake the pecans for 40 minutes, stirring briefly at the halfway point, until they are fragrant and the sugar coating is cooked.
Cool. Transfer the baking sheet to a wire cooling rack and use all of your willpower to wait until the pecans have cooled to room temperature. (They will continue to dry and harden as they cool.) Then serve and enjoy!!
Possible Recipe Variations:
Want to customize this candied pecans recipe? Feel free to…
Use different nuts:If pecans aren’t your favorite, you could also use this recipe to make candied walnuts, almonds, cashews, peanuts, pistachios, or whatever other candied nuts sound good. Just be sure to always begin with raw nuts and adjust the cooking time as needed depending on the size/type of nuts.
Use maple syrup: To make more naturally-sweetened candied pecans, check out my maple candied pecans recipe.
Use less sugar:If you would like to reduce the amount of sugar in this recipe, feel free to use 1/3 cup granulated sugar and 1/3 cup packed brown sugar.
Add more heat:I almost always double the amount of cayenne in this recipe to make slightly more spicy candied pecans, which I recommend if you would like the nuts to have a more noticeable kick!
Add different herbs or spices: Feel free to also add any other warming spices (such as cardamom, ginger, nutmeg or cloves) or some pumpkin pie spice if you would like. Or some finely chopped fresh rosemary or sage would also be delicious in there too!
Ways To Serve Candied Pecans:
Looking for ways to put a big batch of candied pecans to use? Here are some of our favorite ways that we like to enjoy this recipe in our home:
On their own:Serve them up in on their own as a sweet treat, or combine them with some of your other favorite snack-y ingredients to make a sweet and savory snack mix.
In salads:These candied pecans also make an amazing sweet and crunchy addition to salads.
In yogurt or ice cream: We also love sprinkling them on yogurt for breakfast and ice cream for dessert.
Sprinkled on potatoes or casseroles: They also make a great topping for baked sweet potatoes or retro sweet potato casserole.
Mix the cinnamon sugar mixture. Add the granulated sugar, brown sugar, ground cinnamon, salt and cayenne to a small mixing bowl and whisk until evenly combined.
Toss the pecans. In a separate large mixing bowl, add the pecans and whisked egg white and gently toss until the pecans are evenly coated. Add in the sugar mixture and gently toss until the pecans are evenly coated.
Bake. Spread the pecans out in a single even layer on the baking sheet. Bake for about 20 minutes, then remove the nuts and give them a brief stir. Bake for 20 minutes more or until the pecans are fragrant and the sugar coating is cooked. (Note that the sugar coating will continue to harden and dry once the pecans are out of the oven.)
Cool. Transfer the baking sheet to a wire cooling rack and let the pecans cool to room temperature. Serve and enjoy immediately, or transfer the pecans to a sealed container to store at room temperature for up to 2 weeks.
Why are my candied pecans soft and sticky? If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.
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.
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.
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.
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 are typically added to a recipe for added texture and flavor and toasting them will only improve both qualities. Toasting pecans (or any nut for that matter) not only makes them extra crisp and crunchy, but you'll get an even greater boost of nuttiness and flavor.
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. In-shell pecan kernels will darken under high humidity as a result of the tannic acid being dissolved from the shell lining.
Just toasting them in a dry pan or oven should be enough to revive them, but they'll also go in any recipe that requires nuts. We got through most of ours by toasting them with spices, to eat as nibbles or to add crunch to soups, stews and salads.
Oven: Spread them on a baking sheet and roast them in a 350°F oven. Stovetop: Toast them in a skillet over medium-high heat. Microwave: Microwave on HIGH for 30-60 seconds. Air fry: Pop them in your air fryer at 320°F.
It is true that nuts contain phytic acid, or phytates, which can bind with minerals, making them unavailable to the body. But while soaking nuts in salted water may reduce phytic acid levels, the amount of phytates in nuts is too small to cause a mineral deficiency in either children or adults.
I started doing some research, and I found a little-known trick to making pecans taste sweeter: Soaking and rinsing the shelled nuts in lukewarm water before roasting removes the tannins and pieces of corky material that can cause pecans to taste bitter.
Either you used raw nuts, or you added them before the sugar had a chance to fully caramelize. Why is the sugar all crystallized and grainy looking? It means that the sugar has crystallized before caramelizing.
Under-cooking the pecans is the likely cause of stickiness, but the risk is low when they're oven-baked. After the sugar-coated nuts have darkened and turned very fragrant, about 20 minutes in the oven, stir the pecans and separate any pieces that have stuck together. Continue to bake for an additional 20 minutes.
How long will candied pecans keep? They will keep for up to two weeks in an airtight container at room temperature, at least three weeks in the refrigerator, or up to two months in the freezer. No matter where you store them, keep in a tightly sealed, airtight container.
To soak nuts, seeds, legumes and grains, dissolve 1 tsp sea salt in a bowl of 2-3 cups of pure, warm water. Add your ingredients. Make sure there is enough water to cover them about 2 inches.
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.
For a pound of nutmeat, you will need 2½ pounds of in-shell pecans. In order to help you maintain the highest quality pecan meats, we have developed the following guide to help you understand the best way to handle and store your pecans.
Pecans are a type of tree nut that's rich in several key nutrients, including fiber, copper, thiamine, and zinc. They've been associated with many potential health benefits, including improved blood sugar control, heart health, and brain function.
If a nut is only slightly stale, says Kanney, it can usually still be toasted to revive some of its previous glory and (crunch). However, Kanney says, “If a nut has spoiled or gone rancid, recognizable by a sour or bitter flavor, the nut is no longer good and should be thrown away.”
Now, some of you may be wondering, “What's the difference between roasting and toasting a pecan?”. The answer is simple. Roasting is when the nut is cooked fully through, and is usually done in an oven.Toasting means to brown the nut on the outside, and is usually done over a fire or on the stove.
Pecan pie filling is extremely liquidy when it first goes into the oven, as it's primarily just sugar, corn syrup, and eggs (though you can use maple syrup as an ingredient swap if you're not keen on corn syrup). As such, you have to cook the pecan pie long enough for this liquid to develop a custard-like consistency.
Drought, particularly in August and September when pecan nuts are filling out, is a common cause of poorly filled pecans. Pecan trees growing in deep sandy soils are more likely to produce small, shriveled nuts because water drains too quickly from these soils, allowing trees to dry out between rainfalls.
Pecans often contain excessive moisture when they first fall. The nuts should be dried before they are put in storage. Drying can usually be accomplished by placing the pecans in a shallow layer in a warm, dry area for two weeks. Adding fans and heat can speed drying.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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