Easy Candied Pecans Recipe

Candied pecans are crunchy and addictive little bites that are perfect for adding to desserts, veggie dishes, and even salads! This recipe ensures that the nuts are not sticky but crispy and perfectly spiced!  Made with just a few ingredients and a few minutes of prep work.

Candied Pecans are perfectly shiny, sweet and crunchy, made with only a few ingredients. Coated in brown sugar, cinnamon, and nutmeg are perfect for snacking, to top desserts, and even to jazz up salads. I just like to eat them out of the bowl.

I perfected this recipe with the exact amount of sugar and spices to make them just sweet enough but not too sweet so they can be used in both sweet and savory dishes as well. Toss them in a carrot cake or this autumn pear salad. They would be perfect to add some sweetness and some crunch.

While working on the recipe, I also made sure there was just one pan used. I hate doing dishes and know that nobody else likes to do them either. So, once everything is mixed together, just lay the nuts on the pan and bake them. To make it even easier, use foil or parchment paper and that will be a fast clean too. 

Why you will love this recipe

• This is an easy recipe with a short list: With just a few ingredients and a few steps, my candied pecans recipe is really super easy so they can be ready and in the oven in less than 10 minutes.
• They can be used in both sweet and savory recipes: Since they are perfectly seasoned, these pecans can be used in desserts, snacks, or in a savory dish like honey pecan pork chops or chicken salad.
• There is only one pan to clean: I am not a fan of doing dishes as I am sure nobody is, so I made sure there is only one pan for this recipe.
• Leftovers can be stored for months: Put them in a freezer bag and these frozen nuts can last for up to six months. Even better, put them in single-serving bags so they can be taken out as needed for a fast snack.
• Edible gift: They are so good, and since its easy to make a large batch, I usually make some more to give as hostess gifts.

What you’ll need to make candied pecans

Special items:

• Large baking sheet – Cover it in foil or parchment paper for easier cleanup.
• Bowls
• Cooking utensils

Ingredients:

• Pecan halves – I buy my pecans online because I want the ones from Georgia. The Pawnee pecan has a buttery rich flavor that makes it perfect for baking and I love it in this recipe.
• Granulated white sugar – The pure sweetness and uniform small crystals dissolve well and create a sticky sauce to help everything stay together. 
• Egg white – The egg white helps bind the sugar and spices to the pecans and make a crispy coating without stickiness.
• Brown sugar – Adds a warm, rich flavor with a hint of molasses and a caramelized coating. Make sure the sugar is packed so enough of it gets into the sauce.
• Ground cinnamon – Another warm flavor, cinnamon gives them a cozy feeling with a taste of citrus.
• Nutmeg – For extra flavor that melds well with the others with an earthy and comforting taste.
• Salt
• Water

How to make candied pecans?

1. Preheat the oven and prep the pan: Before I begin, I set the oven to 325 degrees F and cover a large baking sheet with parchment paper.
2. Mix the ingredients: Then, I mix the brown sugar, white sugar, nutmeg, cinnamon, and salt. In a large bowl, I whisk the egg white with the water until it is frothy and toss in the pecans, add the sugar mixture, and stir until the pecans are coated evenly.
3. Bake the nuts: Once that is done, I place the pecans in a single layer on the baking sheet and bake for about an hour, stirring them every 15 minutes, until they are evenly brown.
4. Cool and serve: Lastly, I remove them from the oven and let them cool on the baking sheet before serving or storing.

Expert tip

How to avoid grainy candied pecans

Sometimes, graininess happens when stirring the nuts in the syrup, but it can be reduced when stirring again. Other times, it may be something else. One of the main reasons is from not stirring/tossing them frequently enough. Check them and toss them every 10 to 15 minutes.

Another reason could be that the oven was heated too high. This often happens when candy is made on the stove as the sugar crystalizes too soon. However, it can also happen in the oven if the temperature is too high. It should be set to 250 degrees F. Use an oven thermometer to see if it is working right.

Humidity can cause grainy pecans too. The moisture in the air does not allow the liquids and sugar to set and it should be done when it is dryer. Try moving to a different area or using a dehumidifier.

To fix grainy candied pecans, use a small terrycloth kitchen towel to massage them to remove the graininess. Or put them in a pan and stir until they get syrupy and add a teaspoon of water. Stir for about one minute or until the liquid is gone.

Recipe variations and add-ins:

• Hot nuts: Make these pecans hot with a pinch of cayenne pepper or red pepper flakes.
• Add more nuts: Toss in some slivered almonds and chopped walnuts for a variety of flavors and textures.
• Fruity flavor: Add in some dried nuts like raisins, cranberries, or dates for extra flavors.
• Extracts: Speaking of flavors, give these pecans a unique taste with extracts like amaretto, butternut, bourbon, or birthday cake.
• More spices: Naturally flavor these pecans instead with other spices like cloves, allspice, pumpkin pie spice, ginger, and cardamom.

Serving suggestions:

• Toss some of these tasty pecans in my scrumptious loaded sweet potato casserole for extra flavor and crunch.
• They also taste incredible on top this recipe for my sweet potato souffle. 
• I love dessert salad, and this Snickers salad would be amazing with some candied pecans mixed in.
• Take butter pecan cookies to the next level of deliciousness using these special candied pecans.
• Use these as a topping for cheesecake, cakes, or sweet breads.
• Dress up ice cream, yogurt, or pudding with a handful of these candied nuts.

Frequently asked questions

Why are my candied pecans bitter?

Pecans can go rancid, which can happen if they are stored near moisture or heat or if they get too warm. They should be kept in an airtight container in a cool area or the refrigerator. At room temperature, they can last for a week but in the fridge, they will last for two weeks. In the freezer, they can be kept for several months.

How can I keep my pecans from being sticky?

It simply means that the sugar did not reach the temperature where it starts to harden and get brittle. The oven temperature must be met accurately. Be sure to get a candy thermometer to help you with that.

If they are still sticky after baking and cooling, bake them longer. Preheat the oven to 325 degrees F and put them back on a pan with aluminum foil or parchment paper. Once again, make sure they are spread out far enough away from each other not to touch. Then, bake for another five to seven minutes. After, let them cool for at least an hour before checking them.

Why are my candied pecans so soft?

It is probably because they were not baked long enough. That is the most common reason for soft candied pecans. The sugar has to bake for a certain amount of time to get hot enough to caramelize. That way it can make a hard coating on the nuts. Also, make sure they are spread out in an even layer. The final thing is to let them cool long enough so they can firm up. They have to be completely cool and dry before they harden.

Why are my candied pecans soggy?

It could be the sugar content. If there is too much sugar, it will attract moisture, which will make the pecans soggy. The humidity in the house can also cause sogginess. Find a way to decrease the humidity in the house to prevent this. Once again, this problem can also be caused by not cooking them long enough. They have to reach a certain temperature for the sugar to caramelize.

How to store:

• Refrigerate: Pack them in an airtight container and they will last on the counter for a week or in the fridge for up to two weeks.   
• Freezing: Put them in a freezer-safe container and they can be frozen for up to three months. I like to put mine in small freezer bags so I can use them as I need them for recipes and snacks. 
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: You can reheat in the oven for a few minutes or in the microwave for 30 to 45 seconds. 

More recipes with pecans:

Recipe tips:

• Be sure to stir or toss the pecans at least once every 10 to 15 minutes.
• Do not store pecans near heat or moisture. They can become rancid and bitter.
• To prevent them from being sticky, keep them spread away from each other when baking them, and make sure they are baked long enough.
• Also, they can be soft if they are not cooked and cooled long enough. If this happens, bake them for another five to seven minutes.
• Be careful not to add too much sugar as it can make the nuts soggy.
• Try to decrease the humidity and moisture in the house to prevent sogginess and stickiness as well.