Name: Candied Pecans Recipe
Prep time: 5 min
Cook time: 13 min
Total time: 1 h 18 min
Cuisine: American
Ingredients: 3 cups pecan halves; 4 tablespoons water; 1½ cups light brown sugar, packed; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon; ½ teaspoon salt; ¼ teaspoon ground nutmeg

There’s something truly irresistible about the sweet, crunchy bite of these homemade candied pecans. This Candied Pecans Recipe takes simple ingredients and transforms them into a delightful treat that’s perfect for snacking, gifting, or topping your favorite salads and desserts.

A clear glass bowl filled with a pile of cinnamon-sugar coated pecans sits in the center of the image, with many more pecans scattered around it on a white marbled surface. The pecans are brown with a rough, sugary texture, showing a light coating of sugar and cinnamon. To the left side of the bowl, there are several sticks of cinnamon resting on the surface, adding a warm brown color and a straight, long shape contrast with the curved pecans. The background includes a soft white marbled texture beneath the nuts, and a blurred red cloth or object behind, giving a cozy feeling. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candied Pecans Recipe
Top Tip
How to Serve Candied Pecans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candied Pecans Recipe

Why You'll Love This Recipe

I’ve made this candied pecans recipe countless times, and it never fails to impress. The texture is perfectly crunchy without being too hard, and the warm cinnamon and nutmeg flavors bring a cozy touch that feels just right year-round.

Simple Ingredients: You probably have everything you need in your pantry already, making this an easy whip-up anytime.
Perfect Crunch: Toasting the pecans first adds a depth of flavor and that satisfying crisp.
Versatility: These pecans work great as a snack, salad topper, or even a sweet garnish for desserts.
Great for Gifting: Once cooled, pack them up in cute jars or bags—the perfect homemade gift.

A wooden spoon filled with three shiny, dark brown pecans covered with a rough sugar coating sits in the middle of the image, surrounded by many more similar pecans all over a white marbled surface. The sugar coating looks grainy and the pecans have a ridged texture. The wooden spoon has a white string with yellow accents tied around its handle. The image focuses closely on the pecans and their sugar layer, showing textures in detail. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this candied pecans recipe has its role to play, building layers of flavor and texture. I always suggest getting good-quality pecan halves—they roast nicely and don't have broken bits. Brown sugar adds that rich molasses flavor that regular sugar can’t match.

Flat lay of toasted pecan halves, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of water, a small white ceramic bowl containing ground cinnamon, a small white ceramic bowl with ground nutmeg, a small white ceramic bowl of fine salt, and a small white ceramic bowl with clear vanilla extract, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pecan halves: Opt for fresh, unsalted pecans for the best flavor and even coating.
Water: Helps dissolve the sugar evenly to create a smooth coating.
Light brown sugar: Adds moisture and a deep, caramel-like sweetness.
Vanilla extract: Brings a warm fragrance and rounds out the sweetness beautifully.
Ground cinnamon: Adds cozy, spicy warmth.
Salt: Balances sweetness and enhances all the flavors.
Ground nutmeg: Delivers subtle earthy notes that complement the pecans perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this candied pecans recipe is how easy it is to tweak. You can tailor the spices or sweetness to match your taste or occasion.

Variation: For a little kick, I sometimes add a pinch of cayenne pepper to the mix—it’s surprisingly addictive!
Dietary swaps: If you want less sugar, try reducing brown sugar and adding a splash of maple syrup for natural sweetness.
Seasonal twist: You can switch up the spices—pumpkin pie spice is a fun alternative for fall vibes.

Step-by-Step: How I Make Candied Pecans Recipe

Step 1: Toast the Pecans to Boost Their Flavor

Start by heating a large nonstick skillet over medium heat and adding the pecan halves. Toast them for about 3 to 5 minutes, stirring often so they don't burn. Toasting is key—it deepens the nutty flavor and brings out oils that make your pecans extra delicious. Once toasted, transfer them to a bowl and set aside.

Step 2: Dissolve the Sugar and Water

In the same skillet, add the water and light brown sugar. Stir just enough to combine—resist the urge to stir constantly, or your sugar might crystallize. Keep the mixture on medium heat for 2 to 3 minutes until the sugar dissolves and you see the first gentle bubbles of boiling.

Step 3: Coat the Pecans and Spice Them Up

Now, it’s time for the magic. Add the toasted pecans back into the skillet along with vanilla, cinnamon, salt, and nutmeg. Stir continuously for about a minute to ensure every pecan is coated in that lovely sugary glaze.

Step 4: Let the Coating Set Over Low Heat

Turn the heat down to low and keep stirring for 3 to 5 minutes. This extra time on low allows the sugar to thicken and cling to each pecan, creating that irresistible crunchy shell. Don’t rush this step—patience pays off here.

Step 5: Cool and Separate the Pecans

After cooking, let the pecans cool in the pan for about 5 minutes, stirring occasionally so they don’t stick or clump together. Then spread them out on parchment or wax paper to cool completely. Breaking up any large clusters while still warm makes sure you end up with perfectly coated individual nuts.

Top Tip

From my many attempts, these tips saved me time and effort—and made candied pecans come out perfectly every time!

Use a nonstick skillet: It helps keep the pecans from sticking and makes cleanup easier.
Don’t over-stir the sugar syrup: Stirring too much before adding nuts causes crystallization; just wait until it boils.
Keep the heat at medium-low once nuts are added: Too high heat can burn the sugar coating quickly.
Spread and separate while warm: Trust me, waiting to break apart clumps until they’re totally cool makes it way harder.

How to Serve Candied Pecans Recipe

Garnishes

I often sprinkle these candied pecans over a crisp kale salad with goat cheese and dried cranberries—it adds that sweet, crunchy contrast that's so satisfying. They also make a fantastic garnish over creamy desserts like ice cream or cheesecake.

Side Dishes

Try pairing candied pecans with roasted Brussels sprouts or sweet potato casserole for that balance of sweet and savory flavors on your dinner table.

Creative Ways to Present

When gifting, I like to jar them in small mason jars tied with rustic twine and a handwritten tag. For parties, arrange them in small bowls with nuts, dried fruits, and cheeses for a DIY snack mix station that everyone loves.

Make Ahead and Storage

Storing Leftovers

Store cooled candied pecans in an airtight container at room temperature. They’ll stay fresh and crunchy for about two weeks this way—if they last that long. I like to keep mine in a sealed jar on the counter, so they’re ready for snacking whenever.

Freezing

For longer storage, freeze the pecans in a sealed bag or container. I’ve frozen batches for up to 6 months, and when thawed, their texture and flavor stay just as good as fresh.

Reheating

If the pecans lose a bit of crunch after storage, a few minutes in a low oven (around 275°F or 135°C) revives that fresh candied crispness perfectly. Just watch carefully so they don’t burn.

Frequently Asked Questions:

Can I use other nuts instead of pecans?

Absolutely! You can use almonds, walnuts, or cashews. Just adjust toasting times as nuts vary in size and density.

How do I prevent the sugar from crystallizing?

Make sure not to stir the sugar and water mixture too much before it boils. Once the pecans go in, stir continuously to coat but avoid stirring beforehand to keep it smooth.

Can I make this recipe vegan?

Yes! Just be sure your brown sugar is vegan (some brands use bone char in processing) and substitute vanilla extract if it contains alcohol you avoid. The rest is naturally plant-based.

What’s the best way to use leftover candied pecans?

Besides snacking on them straight, candied pecans are fantastic on salads, oatmeal, yogurt, or even stirred into baked goods for extra texture and flavor.

Final Thoughts

This candied pecans recipe is one of those small kitchen victories that feels like a treat every time. I hope you enjoy making it as much as I do—and that it becomes a staple snack or gift in your home, just like it is in mine. Once you try homemade candied pecans, store-bought just won’t cut it anymore!