These candied pecans are easy to make on the stovetop! No need to turn on the oven. Crunchy, sweet and the perfect little snack, they’re ready in under 10 minutes!
I’m not exaggerating when I say that I can’t control myself around these candied pecans!
I made a batch a few weeks ago and pretty much ate half the batch as soon as they were cool enough to eat. I stored the rest in my kitchen cupboard and found myself grabbing a handful anytime I walked by!
They’re a perfect little sweet and crunchy snack on their own, but they’re also great mixed into recipes like this Brussel Sprout Salad or as a topping on Arroz con Leche. When packed into cute airtight jars, they make a great holiday gift as well! So many possibilities.
Made from a mixture of granulated and light brown sugar, butter and cinnamon, these candied pecans are made on the stovetop in under 10 minutes. No need to turn on the oven for this one!
How to make candied pecans
Add the granulated sugar, light brown sugar, butter and ground cinnamon to a nonstick skillet over medium heat.
Using a heat-resistant spatula (I like using a silicone spatula like this for easy cleanup), stir the mixture every so often until the sugars completely dissolve and combine with the butter. This should take about 3-5 minutes.
As soon as the sugars have completely dissolved, add the pecan halves and toss them together with the mixture until they’re fully coated on both sides. Try to do this as quickly as possible so as not to accidentally burn the sugar mixture, which can happen fast.
Once the nuts are coated, carefully pour them out onto your prepared baking sheet and let them cool for about 5 minutes, until the candy has hardened.
That’s it! Once the candied pecans have completely cooled to the touch, remove them from the parchment paper and break them into pieces.
Candied Pecans Tips and Tricks
Heat the sugar and butter mixture over medium heat. The lower heat temperature will help to prevent the sugar from getting too hot too quickly and burning. If the sugars burn, there’s no going back and you’ll have to start over completely.
Add the pecans as soon as the sugars have completely dissolved. Try to work quickly and toss the nuts in the mixture to completely coat them on both sides before the mixture starts to bubble and burn.
Use parchment paper or a silicone baking mat to cool the candied pecans. This will make the process of removing the nuts way easier once they’ve cooled.
Frequently Asked Questions
Should I use raw or toasted pecans? Either! Both raw and toasted pecans work in this recipe, so use whatever you have on hand. I prefer the flavor of toasted pecans just a little more, but both are great.
How do I store candied pecans? You can store them in an airtight container on the counter or in your cupboard for 2 weeks, or in the fridge for even longer. I promise you they won’t last that long, though! They’re just too good!
I hope you love this recipe – be sure to give it a review below! To get more easy Mexican recipes delivered straight to your inbox, sign up for my weekly email newsletter. You can also follow Isabel Eats on Facebook, Instagram and Pinterest!
- 4 tablespoons granulated sugar
- 4 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1 cup pecan halves (raw or toasted work)
- Line a baking sheet with parchment paper (or a silicone baking mat) and set aside.
- Add granulated sugar, light brown sugar, ground cinnamon and butter to a nonstick skillet over medium heat.
- Mix to combine and cook for 3-4 minutes, stirring frequently, until the sugar has completely dissolved with the butter.
- Quickly add pecans to skillet and stir to fully coat the outside of the nuts.
- Transfer candied pecans to prepared baking sheet and let cool for 5 minutes.
- Break apart and enjoy immediately or transfer to an airtight container and store on the counter.