Candied Pecans (or Other Nuts)

Candied Pecans

Fun, Candied Pecans take minutes to make and are a great garnish salads, desserts and sundaes.


  • A handful or two of pecans or pecan pieces, enough to cover the bottom of a small pan
  • 2 tablespoons sugar or honey
  • 2 tablespoons water
  • Pinch of salt and/or pinch cayenne, optional
  • Salt to finish, optional


Add all ingredients to a saucepan, except for any salt you wish to use to sprinkle over the finished pecans.  Bring to a boil, then turn down to a simmer. Cook 4 to 5 minutes until most of the syrup is gone, and the remaining syrup has turned a light amber color. Watch carefully at the end, they can burn easily. Do not stir and if a heavy-bottomed pan is used there should be no need to swirl. If there is unmelted sugar around the edges, carefully swirl the pan to incorporate it in with the rest of the liquid.

When finished, with a spoon, stir to coat the pecans and turn onto a parchment-lined sheet tray to dry. Separate with a spoon or fork. Sprinkle with salt if desired. Use within a day or two and store in a tightly sealed container in a cool place.


  • If you think they’ve gone too far, and aren’t burnt yet, but looking a bit dry and crusty, add a smidge of water and stir.
  • If you pull the pecans out too early, they’ll still be good, but won’t have a crunchy coating, they’ll just be sweet.
  • Recipe may be difficult in very hot humid weather and pecans may remain a little sticky if that’s the case.


Keywords: Appetizer, Candy, Desserts, Nuts and Seeds, Pecans, Salad

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