Candied Pecans . . . these sweet little nuggets are easy to make, and perfect for tossing in salads, or just for snacking!
I love ordering salads at restaurants that come with candied nuts of any kind. They add such a yummy crunch and hint of sweetness that I just can’t resist! I decided it was high time I started making them at home so I can add them to salads any time I want.
I found several recipes for candied pecans online, but some of them had too much sugar, some had to be baked in the oven, some of them just looked too complicated. So I came up with my own recipe.
How to make Candied Pecans on the stove:
It is so simple to make candied pecans with this method. Just toss all the ingredients in a non-stick skillet, then cook over medium low heat until the pecans start to brown.
In a few minutes you will have a pan full of absolutely scrumptious candied pecans. I discovered that these babies are good for more than tossing in salads. They are incredible just on their own.
I should have made a double batch, because I can’t stop eating them, and neither could the rest of my family. They are a perfect snack, especially if you struggle with eating enough protein like I do.
How to store candied pecans:
-Candied pecans should last for about two weeks if stored in an airtight container, but they are best fresh. They will last a couple weeks longer if stored in the fridge. You can also store them in the freezer for about 2 months.
More recipes for you pecan lovers out there:
Stovetop Candied Pecans
- 1/4 cup sugar
- 1 Tbsp butter
- 1 Tbsp water
- 1/4 tsp cinnamon
- dash salt
- 1 cup pecans
- Combine all ingredients in a non-stick skillet. Cook and stir over medium low heat for 5-10 minutes, till sugar butter mixture is no longer runny, and pecans are starting to brown.
- Pour onto a silicone pan liner or parchment paper to cool.
I found that using a bamboo spatula works best for this recipe.
Amount Per Serving: Calories: 254Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 8mgSodium: 62mgCarbohydrates: 16gFiber: 3gSugar: 14gProtein: 2g
Recipe originally published Oct 24, 2016, updated 11/2018.