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This easy candied pecans recipe is going to be a huge hit with your family. They’re almost like having a bite of pecan pie but in a snackable form!
Candied pecans feature a sweet caramelized brown sugar coating that’s mixed with pecan halves(or even pieces) for a simple seasonal snack.
How do I this Candied Pecans recipe?
Candied pecans can be used in so many ways! Top salads with them or mix them INTO salads like our favorite Broccoli Cauliflower Salad. They bring a sweet candied flavor to that salad!
Or put them on your favorite Charcuterie board, like this Apple Pie Dessert Board. The crispy sweet caramel flavor is the perfect addition to any dessert board.
Serve them at Christmas or Thanksgiving in little dishes on the dinner table for a little nibble snack. Or put them on the potluck table!
You can even top sweet potato casseroles or fabulous pumpkin scones!
Can I buy Candied Pecans?
Sure you can! You can get these candied pecans from nuts.com. or grab the Praline Pecans from costco! But this candied pecans recipe is SO quick and easy you can make them faster and easier than going to the store to buy them.
What do I need to Make this Candied Pecan recipe?
Because this recipe is SO easy you don’t need much at all. To make pecans that are candied you will need:
- A heavy bottom saucepan OR skillet, you can use either pan, the heavy bottom means you won’t burn the mixture while it’s cooking
- brown sugar, I used light brown but you can also use dark brown
- Flaky Sea Salt like Maldon Sea Salt (to sprinkle on top of the just candied pecans
- Cayenne Pepper to make them spicy(add that when you add the cinnamon)
- Citrus Zest–try lime, lemon, or orange for a flavor kick, add this when the mixture comes to a boil
- Red pepper flakes
If you’re using any optional ingredients stir them in right before you pour the pecans out to cool.
Love candied pecans??
If you love candied pecans wait until you try my No Corn Syrup Old Fashioned Pecan Pie! We love this pie, (and apparently, everyone else does too!) and it’s a family staple for Thanksgiving and Christmas.
Or try my Double Decker 2/1 Pecan Pumpkin Pie!
- 1/2 cup brown sugar
- 2 1/2 TBSP water
- 3/4 tsp vanilla
- 1/2 tsp cinnamon (up to 1 tsp for more flavor)
- 1/2 tsp sea salt(omit if you want to sprinkle flaky salt on top of the pecans later)
- 2 1//2 cups pecan halves
- line a baking sheet with parchment or foil, set aside
- place a heavy bottom saucepan on a burner
- add brown sugar, water, vanilla, cinnamon, and salt if using
- turn on the burner to medium
- cook and stir until the mixtures comes to a boil, boil without scorching for 1-2 minutes
- add the pecans and stir to coat, cook for another minute or two, again do not scorch this mixture
- spread on the prepared pan to cool
- if you want the pecans separated now is the time to do it while they're warm
- if you want to sprinkle on Maldon Sea salt do it when the pecans are spread on the pan and still warm
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Amount Per Serving Calories 108Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 119mgCarbohydrates 11gFiber 1gSugar 9gProtein 1g
This nutrition information was calculated using a computer program, results may vary.
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