COLORFUL
These Candied Pecans are sweet and crunchy, making them a perfect snack you can use for platters, cheese boards, salads and even desserts- they’re so incredibly versatile. Best of all, they just take a few minutes and a handful of simple ingredients to make- it doesn’t get better than this!
TABLE OF CONTENTS
WHY YOU’LL LOVE THIS RECIPE
- Easy to make: These candied pecans come together in just minutes, and need just a handful of pantry staples to put together.
- Versatile and delicious: Crunchy and full of flavor, these pecans are super versatile. You can use them in a lot of your favorite foods as a topping or mix-in.
- Just like at the mall: Remember the sweet aroma of warm cinnamon-sugar wafting in the air at your favorite shopping mall during Christmastime? These taste exactly the same for a fraction of the cost!
CANDIED PECANS INGREDIENTS
- Pecan
- Granulated Sugar
- Brown Sugar
- Water
- Maple Syrup
- Ground Cinnamon
- Vanilla Extract
- Salt
*see recipe card for amounts
HOW TO MAKE CANDIED PECANS IN AN OVEN
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine Ingredients: In a large bowl, combine granulated sugar, brown sugar, water, and maple syrup. Stir together until the sugar is completely dissolved.
- Add Flavors: Stir in cinnamon, vanilla extract, and salt. Mix well until all ingredients are incorporated and the mixture has a smooth texture.
- Coat the Pecans: Add the pecan halves to the bowl. Toss well to ensure that each pecan is thoroughly coated with the syrup mixture.
- Bake: Using a slotted spoon, transfer the coated pecans to the prepared baking sheet, spreading them out in a single layer. Make sure to leave space between each pecan to prevent them from sticking together as they cool.
- Dry the Pecans: Place the baking sheet in a preheated oven at 300°F (150°C). Bake for about 25-30 minutes, stirring once or twice, ensuring the pecans are evenly coated and toasted.
- Cool and Serve: Once baked, remove the pecans from the oven and let them cool completely on the baking sheet. They will become crunchier as they cool.
STORAGE AND REHEATING NOTES:
How to Store the Candied Pecans:
The candied pecans should stay fresh for weeks when you transfer it to an airtight container.
If the pecans seem to have lost their crunch factor, you can pop them back in the oven again for a few minutes and then allow them to cool down completely- they’ll be nice and crunchy once again.
REHEATING INSTRUCTIONS:
These candied pecans don’t need to be reheated. You can enjoy them at room temperature!
HELPFUL TIPS & SUBSTITUTIONS:
What Else Can I Add to the Candy Mixture?
I’ve kept the candy mixture simple with just a bit of maple syrup and some cinnamon powder into it, but you can also add some cayenne pepper, pumpkin pie spice, orange zest or fine sea salt into it, based on what you prefer.
What Other Nuts Can I Candy in a Similar Way?
Using the same candy mixture, you can make candied hazelnuts, walnuts, cashew nuts and even almonds!
How Do I Use the Candied Pecans?
These versatile and delicious candied pecans can be put to use in so many different ways. I like adding them to salads that need a bit of crunch or on a simple scoop of vanilla ice cream to jazz it up. And, of course, you can package them up in a cute little brown bag or jar and give them as Christmas gifts to your family, friends and teachers!
These candied pecans are crunchy, sweet and perfect as a healthy snack or a condiment for all your favorite food creations.
EQUIPMENT
- 1 Oven
INGREDIENTS
- 2 cups Pecan , halves
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar, packed
- 1/4 cup Water
- 1/4 cup Maple Syrup
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
INSTRUCTIONS
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine Ingredients: In a large bowl, combine granulated sugar, brown sugar, water, and maple syrup. Stir together until the sugar is completely dissolved.
- Add Flavors: Stir in cinnamon, vanilla extract, and salt. Mix well until all ingredients are incorporated and the mixture has a smooth texture.
- Coat the Pecans: Add the pecan halves to the bowl. Toss well to ensure that each pecan is thoroughly coated with the syrup mixture.
- Bake: Using a slotted spoon, transfer the coated pecans to the prepared baking sheet, spreading them out in a single layer. Make sure to leave space between each pecan to prevent them from sticking together as they cook.
- Dry the Pecans: Place the baking sheet in a preheated oven at 300°F (150°C). Bake for about 25-30 minutes, stirring on the pan once or twice, ensuring the pecans are evenly coated and toasted.
- Cool and Serve: Once baked, remove the pecans from the oven and let them cool completely on the baking sheet. They will become crunchier as they cool.
NOTES
Storage Instructions:
- The candied pecans should stay fresh for weeks when you transfer it to an airtight container.
- If the pecans seem to have lost their crunch factor, you can pop them back in the oven again for a few minutes and then allow them to cool down completely- they’ll be nice and crunchy once again.
- These candied pecans don’t need to be reheated. You can enjoy them at room temperature!
- What Else Can I Add to the Candy Mixture? You can also add some cayenne pepper, pumpkin pie spice, orange zest or fine sea salt into it, based on what you prefer.
- What Other Nuts Can I Candy in a Similar Way? You can make candied hazelnuts, walnuts, cashew nuts and even almonds!
- How Do I Use the Candied Pecans? I like adding them to salads that need a bit of crunch or on a simple scoop of vanilla ice cream to jazz it up.
NUTRITION
Serving: 2CupsCalories: 1098kcalCarbohydrates: 119gProtein: 9gFat: 71gSaturated Fat: 6gPolyunsaturated Fat: 21gMonounsaturated Fat: 40gSodium: 304mgPotassium: 541mgFiber: 10gSugar: 105gVitamin A: 58IUVitamin C: 1mgCalcium: 148mgIron: 3mg
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