Quick and Easy Stovetop Candied Pecans exude homemade goodness and feature crunchy, buttery, roasted pecans encased in a caramelized sweet glaze made with just white sugar. With only three ingredients and three steps, you won’t believe how quick and easy this stovetop recipe is to make.
Old-fashioned southern candied pecans are great for snacking, fabulous as toppings on salads, desserts, casseroles, and soups, and they make a wonderful hostess gift! Plus, the holidays are just around the corner, and I’ll bet your foodie friends and family members would love a jar of these sweet bites of heaven.
In the South, we love our pecans and use them in all manner of ways, such as making luscious pecan butter, pecan pies, butter pecan cookies, pralines, ice cream, and cake. They are also a gluten-free, healthy snack and full of vitamins, fiber, and minerals!
I love these tasty nuts and usually have several pounds in our freezer, ready to use for baking or as a salad or soup topping. In addition, I almost always serve roasted pecans, which are also known as the “little black dress of appetizers,” when we have company.
There are two popular ways to prepare candied pecans: one in the oven, which takes just over an hour and uses egg whites, and this easy stovetop method, which only takes about 10 minutes. You know me, I’ll choose the quick and easy way every time!
Ingredients – here’s what you need:
- Roasted and salted pecans – are the star of this show and really shine in this simple no-bake recipe. Other nuts work too.
- White granulated sugar – adds sweetness and a delicious rich caramelized flavor.
- Vanilla extract – enhances all of the other flavors and brings them together.
Directions – here’s how to make this recipe:
- Add sugar to a medium-size saucepan over medium heat. Stir continuously until the sugar is melted and has turned a light golden brown. It will take about five minutes to melt completely; however, watch it carefully, the sugar can go from perfect to burned in a matter of seconds.
- Once the sugar melts, immediately remove the pan from the heat, and add the vanilla and pecans. Quickly stir until the nuts are coated.
- Spread them out in an even layer on a silicone non-stick baking mat or a piece of parchment paper to cool.
- When the nuts have cooled, break up any large pieces and store them in an airtight covered container for up to two weeks on your kitchen counter.
Frequently asked questions:
No, candied pecans will keep just fine at room temperature for up to two weeks as long as they are stored in an airtight container.
Candied pecans are coated in a caramelized sugar glaze, while classic southern pralines are more of a candy made with pecans, brown sugar, heavy cream, and butter, and have a soft, fudgy texture.
Yes! Let the nuts cool completely, then store them in an airtight container for up to two months in the freezer.
Because of their high oil content, fresh nuts can turn rancid if stored improperly. They will stay fresh much longer if they are stored in an airtight container in the refrigerator or almost indefinitely in the freezer.
And the best part is that they can be eaten or used immediately without thawing.
In addition to eating them as they are, candied pecans can be substituted for roasted nuts in most recipes. They can add a delicious sweet nuttiness to these savory dishes: Southern Sweet Potato Soup, Southern Grape Salad, Wild Rice Chicken Salad, Cranberry Pecan Chicken Salad, Apple Pecan Salad, and Spinach Salad with Strawberries.
Sharon’s tips:
- This recipe goes really quickly, so for the best results, measure out your pecans and vanilla extract in advance and have them ready to add to the sugar when it is melted. The melted sugar starts to harden the minute it is taken off the stove and if you don’t add the nuts right away, you won’t be able to coat them.
- This recipe calls for pecans that have already been roasted and salted. If you need to roast your nuts, spread them out in an even layer on a rimmed baking sheet and roast them in a preheated 350 °F oven for eight to ten minutes or until they are fragrant and toasted. For two cups of nuts, you will also want to sprinkle about a quarter of a teaspoon of salt over them.
- I usually roast at least a pound or two at a time, so I always have a stash in my freezer. If you are roasting more pecans than the two cups required for this recipe, and will also be using them as an appetizer, check out my easy recipe to learn how to roast pecans. It takes a little longer, but the results are worth it.
- When roasting pecans, keep in mind that freshly harvested nuts have more moisture in them and will take a little longer to roast than older nuts.
More pecan recipes:
Pecans are versatile, and in addition to the recipes listed above, they can be used to make flavorful quick bread, main and side dishes, and desserts such as:
- Southern Pecan Praline Cheesecake Recipe
- Easy Sour Cream Apple Bread with Pecans
- Easy Southern Sweet Potato Bread with Pecans
- Butterscotch Pecan Monkey Bread – Easy Make-Ahead Recipe
- Bourbon Pecan Brie Bites in Phyllo Cups
- Quick and Easy Pecan-Crusted Fish Fillets
- Pecan Crusted Chicken with Honey Mustard Sauce
- Southern Candied Sweet Potatoes
★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you come back soon!
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Quick and Easy Stovetop Candied Pecans Recipe
Ingredients
- 2 cups roasted and salted pecans
- ½ cup granulated sugar
- ¼ teaspoon vanilla extract
Instructions
- Add sugar to a medium-size saucepan over medium heat. Stir continuously until the sugar is melted and has turned a light golden brown. It will take about five minutes to melt completely; however, watch it carefully; the sugar can go from perfect to burned in a matter of seconds.
- Once the sugar melts, immediately remove the pan from the heat, and add the vanilla and pecans. Quickly stir until the nuts are coated, and then spread them out in an even layer on a silicone non-stick baking mat or a piece of parchment paper to cool.
- When the nuts have cooled, break up any large pieces and store them in an airtight covered container for up to two weeks on your kitchen counter.
Kathy Tollenaere
This is all I need to do to have pecans ready for my spinach/strawberry salad! Yum!
Sandy Crotty
How does the sugar melt without any liquid in it?
Sharon Rigsby
Hi Sandy, I’m not sure about the science behind it, but sugar does melt when exposed to heat.
Sharon
Kelly
I was wondering the same thing…usually you add a little butter and water?
Joanne M Ingram
Hi! I love your blog and just followed you on Pinterest. I am 63 and I am an accomplished home cook and baker. But I am having the hardest time with candied nuts. I have tried them for the first time this year…but I make very good toffee and caramels every year with no trouble. I made your recipe and took the sugar off the heat the moment everything was melted. It didn’t seem as thin as it would need to be to “coat” all the pecans, and the mixture was a bit stringy. So the nuts are very good but not coated evenly. Any hints, tips or tricks? Thanks and Merry Christmas!
Sharon Rigsby
Hi Joanne,
I’m sorry you had a problem with this recipe. I’m not sure why the mixture would be stringy unless the sugar wasn’t completely melted. I’ve been meaning to make some more of these pecans and hope to get to it in the next day or so. I’ll be back in touch if I can figure out anything for you. All the best,
Sharon