A simple recipe for Candied Pecans that you can eat on salad, ice cream or by the handful. Sweet, chewy, crisp and nutty!
I had the most wonderful salad at a steakhouse recently and had to recreate it at home. That led to figuring out how to make these Candied Pecans. Boy, am I happy about that!
It was a Spring Mix with Fruit, Candied Pecans and Raspberry Vinaigrette. Delicious! Those recipes are coming soon too.
I must say, my version is at least as good as the steakhouse. I make it regularly now.
These Candied Pecans are not just for salads though! They would be amazing on ice cream and are so good just plain. They are a sweet, crunchy, chewy snack.
Let me just warn you though. You won’t make these in secret. They smell. So. Good as they cook. Wow!
This recipe has been shared in Meal Plan Monday and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Why I Love This Recipe
Easy to make with basic ingredients.
Takes only 5 minutes of cooking.
They are great in lunchboxes.
Really dress up a salad.
They are just so tasty!
They make a great holiday gift!
What to Serve them with
These are wonderful on a salad, on ice cream or just plain as a snack.
How to Store Candied Pecans
Store in airtight container in the refrigerator for a few weeks.
Freeze in airtight container up to 2 months.
Key Ingredients
(Full printable ingredients and instructions are just below.)
brown sugar—either light or dark
ground cinnamon
fine sea salt
vanilla
water
pecans
How to Make Candied Pecans
Add sugar, cinnamon, salt, vanilla and water to a skillet.
Cook over medium heat, stirring often, for 1 minute.
Stir in pecans until coated with brown sugar mixture.
Cook and stir 3 more minutes until they look like candied pecans and smell wonderfully nutty.
Don’t let them burn.
Spread onto parchment lined baking sheet in one layer to cool.
Break apart to serve.
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Candied Pecans
A simple recipe for Candied Pecans that you can eat on salad, ice cream or by the handful. Sweet, chewy, crisp and nutty!
Ingredients
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla
- ¼ cup water
- 2 cups pecans
Instructions
Add sugar, cinnamon, salt, vanilla and water to a skillet.
Cook over medium heat, stirring often, for 1 minute.
Stir in pecans until coated with brown sugar mixture.
Cook and stir 3 more minutes until they look like candied pecans and smell wonderfully nutty.
Don’t let them burn.
Spread onto parchment lined baking sheet in one layer to cool.
Break apart to serve.
Notes
Store in airtight container in the refrigerator for a few weeks.
Freeze in airtight container up to 2 months.
Nutrition Information
Yield 5 Serving Size 1/2 cupAmount Per Serving Calories 361Total Fat 30gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 26gCholesterol 0mgSodium 111mgCarbohydrates 24gNet Carbohydrates 20gFiber 4gSugar 19gProtein 4g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister, retired homeschooler, writer, recipe inventor, photographer and website content creator
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
