Quick and Easy Stovetop Candied Pecans

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!

Directions – here’s how to make this recipe:

1. 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. 

2. Once the sugar melts, immediately remove the pan from the heat, and add the vanilla and pecans. Quickly stir until the nuts are coated.

3. Spread them out in an even layer on a silicone non-stick baking mat or a piece of parchment paper to cool.

4. 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:

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 for the best-roasted 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:

★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

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