Three ingredient Quick and Easy Stovetop Candied Pecans only take about 10 minutes, and you won’t believe how simple they are to make! Oh, and did I mention they are delicious?
Candied pecans are great for snacking, fabulous as a topping on salads 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, delicious buttery pecans take center stage during the holidays with pecan pies, cookies, candies, and simple roasted pecans. They are also a gluten-free, healthy snack and full of vitamins, fiber, and minerals!
I love pecans and usually have several pounds of fresh and roasted pecans in my freezer, ready to use for baking or as a salad and soup topping. In addition, I almost always serve roasted pecans or candied pecans as an appetizer when we have company.
There are two ways to make 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!
These candied pecans add a delicious sweet crunch to my Easy Creamy Southern Sweet Potato Soup! And, if you like pecans, you might also want to check out these recipes: How to Roast Pecans, Spinach Salad with Strawberries and Pecans, Healthy Wild Rice Chicken Salad, Healthy Roasted Sweet Potato Stacks, and Easy Southern Broccoli Salad.
How to make Candied Pecans on the stove!
Add sugar to a medium-size saucepan over medium-high heat.
Cook the sugar, constantly stirring until it is completely melted. This will take about 5 minutes.
Add the pecans and stir until the melted sugar completely coats the pecans.
Remove the pan from the heat and add the vanilla. Stir to combine.
Turn the pecans out on a silicone non-stick baking mat or piece of parchment paper, and spread out in an even layer.
When the pecans are cool, break apart and store in an airtight covered container for up to two weeks on your kitchen counter.
Sharon’s Expert Tips:
How to Roast Pecans: You can buy pecans already roasted, but if you would like to roast them yourself, click here for an easy recipe.
Can candied pecans be frozen? Yes, let the pecans cool completely, then store in an airtight container for up to 2 months in the freezer.
Do pecans have to be refrigerated? No, but all pecans, as well as other nuts, will last much longer in the refrigerator or freezer and won’t turn rancid as quickly.
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Quick and Easy Stovetop Candied Pecans Recipe
Ingredients
- 2 cups roasted* pecans
- 1/2 cup granulated sugar
- 1/4 tsp vanilla extract
Instructions
- Add sugar to a medium-size saucepan over medium-high heat. Cook the sugar, constantly stirring until it is completely melted. This will take about 5 minutes.
- Add the pecans and stir until the melted sugar completely coats the pecans.
- Remove the pan from the heat and add the vanilla. Stir to combine.
- Turn the pecans out on a silicone non-stick baking mat or piece of parchment paper, and spread out in an even layer.
- When the pecans are cool, break apart and store in an airtight covered container for up to two weeks on your kitchen counter.
How does the sugar melt without any liquid in it?
Hi Sandy, I’m not sure about the science behind it, but sugar does melt when exposed to heat.
Sharon
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!
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