Candied Pecans
These homemade candied pecans are sweet, a little spicy, and absolutely irresistible. This old-school recipe has been passed down through generations and is certain to become one of your family’s favorites too.
A Note from Teri on These Candied Pecans
Grandma Bobbie’s candied pecans are one of those recipes that have been passed down generations in Lily’s family, and once you make them, you’ll understand exactly why. Some of you may know Lily from being behind the scenes in the nocrumbsleft kitchen but I have known Lily since the day she was born, I was literally in the delivery room! Through my connection with Lily and her mom, Rachel, I met Grandma Bobbie and have been lucky to have loved these pecans since I was introduced to them over 30 years ago!
Lily grew up eating them at Christmas time, and there’s nothing truly more joyful and magical for me than when I get to help pass down a delicious old school recipe. There’s something so special about a recipe that stays in the family for generations, and these pecans are just as wonderful today as they’ve always been. This recipe comes together with a delicious mixture of sugar and cayenne pepper. They’re sweet, a little spicy, and irresistible. I love them scattered over a bowl of hot oatmeal on a cold morning, tossed into a salad for a little extra crunch, or eaten by the handful when you walk past the jar in the kitchen. My favorite kinds of gifts are food gifts, and these also make the loveliest little homemade gift.
What Makes These Candied Pecans So Special
There are so many ways to make candied pecans, but what I love about Grandma Bobbie’s recipe is how simple it is. With just five ingredients and a little time on the stovetop and in the oven, you can make something absolutely delicious.
The secret is the balance of flavors. The sugar adds sweetness, while the cayenne brings a subtle heat that keeps the pecans from being overly sweet. And the texture is just wonderful! The pecans become beautifully toasted in the oven, with a delicate sugary coating that has just a little sheen. And let me just say that if you get a cloudy coating instead, that’s okay! They’re delicious either way. It’s an easy, old-school recipe that proves you don’t need anything complicated to make something truly special.
Ingredients
- Pecan halves: The star of the recipe! I love using whole pecan halves because they have a beautiful presentation and a substantial crunch. Look for fresh, raw pecans for the best flavor.
- Granulated sugar: Creates the sweet, slightly glossy coating that makes these pecans so delicious.
- Water: Helps dissolve the sugar so it can coat the pecans evenly.
- Salt: Balances the sweetness and brings out the naturally buttery flavor of the pecans.
- Cayenne pepper: Adds a little heat that balances the sugar beautifully. Feel free to adjust the amount depending on how spicy you like them.
How to Make Grandma Bobbie’s Candied Pecans
Preheat the oven to 350F. Line a baking sheet with parchment and set aside.
Pour the water into a heavy, small saucepan over medium heat. Sprinkle the sugar, salt, and cayenne into the pot and bring to a gentle bubble, swirling the pan every now and then until sugar dissolves. Once the sugar is bubbling, lower the heat to medium-low to low and continue to cook for 2 minutes then turn off the heat, fold in pecans and stir to fully coat. Note: You want a very soft bubbling but if there is no bubbling, raise the heat a little.
Teri Tip: If there’s too much of the sugar liquid, you can toss another handful of pecans. You want them to be just coated.
Pour the pecans on the prepared baking sheet and gently spread them in an even layer. Transfer to the oven and bake until pecans are just beginning to brown and the extra sugar is bubbling, about 9 minutes.
Remove the pan from the oven and let them sit for about 5 minutes. Remove the nuts from the baking sheet by lifting the parchment paper and flip them onto a cooling rack with another parchment paper underneath to catch any excess. Some of the pecans are going to be sticking so loosen them in the tray beforehand. Separate the pecans with a fork or your fingers and let them cool completely. Store in an airtight container for up to 2 weeks.
Ways to Enjoy Candied Pecans
- Over oatmeal: Sprinkle a generous handful over a warm bowl of creamy oatmeal. The sweet and spicy crunch is absolutely delicious against the creamy oats.
- In salads: Add them to a green salad with crisp apples, pears, or cheese. They bring a wonderful little bit of sweetness and crunch.
- On a cheese board: Serve alongside creamy cheeses, fresh fruit, and crackers.
- By the handful: Keep a jar in the kitchen for a little sweet and spicy treat whenever you walk by.
- As a homemade gift: Fill a glass jar or food-safe bag with the completely cooled pecans, tie it with a ribbon, and bring it to a friend’s house. It’s such a thoughtful gift during the holidays.
Recipe FAQs
The terms are often used interchangeably. Candied pecans often have a more pronounced sugary coating, while glazed pecans typically have a smoother, shinier finish. Grandma Bobbie’s recipe falls somewhere in between, with a sweet, lightly glossy sugar coating and a wonderful crunch.
Sugar can crystallize as the syrup cooks or when the pecans are stirred into it. Some sugary texture is natural for this recipe, but dissolving the sugar completely before adding the pecans helps create a more even coating.
Absolutely! They’re a wonderful make-ahead recipe for holiday entertaining or gifting. Let them cool completely before transferring to an airtight container.
Store completely cooled candied pecans in an airtight container at room temperature, away from heat and humidity, for up to two weeks, provided the coating is dry and fully set.
Yes! Walnuts are a wonderful alternative, and you can also try almonds or cashews. Baking times may vary depending on the size and shape of the nuts.
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Candied Pecans
Ingredients
- 3 tablespoons water
- ½ cup less 1 tablespoon sugar
- 1 teaspoon salt
- ¼ – ½ teaspoon cayenne
- 2 ½ cups pecan halves plus more
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment and set aside.
- Pour the water into a heavy, small saucepan over medium heat. Sprinkle the sugar, salt, and cayenne into the pot and bring to a gentle bubble, swirling the pan every now and then until sugar dissolves. Once the sugar is bubbling, lower the heat to medium-low to low and continue to cook for 2 minutes then turn off the heat, fold in pecans and stir to fully coat. Note: You want a very soft bubbling but if there is no bubbling, raise the heat a little. Teri Tip: If there’s too much of the sugar liquid, you can toss another handful of pecans. You want them to be just coated.
- Pour the pecans on the prepared baking sheet and gently spread them in an even layer. Transfer to the oven and bake until pecans are just beginning to brown and the extra sugar is bubbling, about 9 minutes.
- Remove the pan from the oven and let them sit for about 5 minutes. Remove the nuts from the baking sheet by lifting the parchment paper and flip them onto a cooling rack with another parchment paper underneath to catch any excess. Some of the pecans are going to be sticking so loosen them in the tray beforehand. Separate the pecans with a fork or your fingers and let them cool completely. Store in an airtight container for up to 2 weeks.