Candied Pecans

Candied Pecans

Toasted pecans coated in a crackly cinnamon-sugar shell, cooled to a satisfying crunch.

Total 25 min Makes 3 cups Calories 260/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Dairy

These candied pecans are simmered in a simple sugar syrup until glossy, then cooled until the coating hardens into a crisp shell. Serve them over salads, alongside cheese boards, or packaged as a homemade gift for the holidays.

Ingredients

  • 1 pound pecan halves
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup water
  • 4 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Method

  1. Line a large baking sheet with parchment paper and set it near the stove.

  2. In a 9-inch skillet, combine the granulated sugar, brown sugar, water, and butter over medium heat, stirring until the sugars dissolve and the butter melts.

  3. Bring the syrup to a boil and cook, stirring occasionally, until it thickens slightly and reaches 235°F on a candy thermometer, about 5 minutes.

  4. Stir in the pecan halves, cinnamon, and salt, tossing to coat every piece evenly in the syrup.

  5. Continue cooking over medium-low heat, stirring constantly, until the syrup crystallizes and clings to the pecans in a dry, sandy coating, about 4 minutes.

  6. Remove from heat and stir in the vanilla extract until fragrant.

  7. Spread the pecans in a single layer on the prepared baking sheet, separating any large clumps with a fork.

  8. Let the pecans cool completely at room temperature until the coating hardens, about 30 minutes, then break apart any remaining clusters before serving or storing.

Rate this recipe

★ 3.9 (1)

Candied Pecans

These candied pecans are simmered in a simple sugar syrup until glossy, then cooled until the coating hardens into a crisp shell. Serve them over salads, alongside cheese boards, or packaged as a homemade gift for the holidays.

25 min 3 cups 260 cal

Ingredients

  • 1 pound pecan halves
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup water
  • 4 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Method

  1. 1

    Line a large baking sheet with parchment paper and set it near the stove.

  2. 2

    In a 9-inch skillet, combine the granulated sugar, brown sugar, water, and butter over medium heat, stirring until the sugars dissolve and the butter melts.

  3. 3

    Bring the syrup to a boil and cook, stirring occasionally, until it thickens slightly and reaches 235°F on a candy thermometer, about 5 minutes.

  4. 4

    Stir in the pecan halves, cinnamon, and salt, tossing to coat every piece evenly in the syrup.

  5. 5

    Continue cooking over medium-low heat, stirring constantly, until the syrup crystallizes and clings to the pecans in a dry, sandy coating, about 4 minutes.

  6. 6

    Remove from heat and stir in the vanilla extract until fragrant.

  7. 7

    Spread the pecans in a single layer on the prepared baking sheet, separating any large clumps with a fork.

  8. 8

    Let the pecans cool completely at room temperature until the coating hardens, about 30 minutes, then break apart any remaining clusters before serving or storing.