Stovetop Candied Pecans
Did you know you can make candied pecans on the stove instead of the oven?
Stovetop candied pecans come out just as sweet, crunchy and packed with caramelized flavor as the oven method, but in about a third the time.
You can prep them in a single skillet, and there’s no need to heat up the oven, or juggle premium space in it during holiday cooking. (I give small jars of these tasty nuts as gifts to neighbors and co-workers.)
No matter the cooking method, the aroma is fantastic and seems to draw everyone into the kitchen for a “sample.”
You just might want to make a double batch!
What are Cinnamon Sugar Candied Pecans?
Cinnamon sugar candied pecans are pecans that are coated in a hot, melted sugar and spice mixture and then cooled into a crunchy snack.
With a hint of molasses flavor from the brown sugar, these perfectly sweet and salty candied pecans are irresistible.
Spices like cinnamon (my favorite), pumpkin pie, allspice or even cayenne pepper add another flavor dimension to the candy coating, if you choose. Personally, I love to mix in some orange zest, as well.
Cinnamon sugar pecans can be enjoyed by the handful, tossed in salad, on top of ice cream, or any way that sounds delicious to you.
This maple glazed pecans recipe makes another delicious flavored nut.
Why You’ll Love this Recipe
One skillet, easy clean up. Make the sugar mixture and coat the pecans in a single skillet. A parchment paper lined tray for cooling, makes clean-up a snap, too.
Versatile recipe. Go beyond the basic stovetop candied pecan recipe and add in a touch of your favorite spices and extracts. You can even swap out the pecans for walnuts or cashews.
Makes a nice holiday food gift everyone loves. Pack up some cinnamon sugar pecans in small mason jars or Weck jars to give as gifts to friends and neighbors. Add them into care packages and gift baskets, too.
Ingredients Needed
- Pecan Halves
- Light Brown Sugar
- Ground Cinnamon
- Vanilla Extract
- Orange Zest
- Salt
- Water
Pecans halves work best for this recipe. Use the freshest possible and make sure to get raw pecans.
Light Brown sugar is what gives candied pecans a rich caramelized flavor.
Vanilla extract is part of every classic candied pecans recipe. You can sub it with almond extract or even a little bourbon.
Ground Cinnamon A little cinnamon is all you need and makes these candied pecans a great topping for sweet potato casserole, as well as snacking.
Orange Zest adds brightness to the sweet glaze, and in my opinion is a must.
Salt is for enhancing all the flavors and balancing the sweet.
How to Make Stovetop Candied Pecans
Before getting started, line a tray with parchment paper and have everything ready to go. You need to work fast once the pecans are candied and off the stove.
- Combine brown sugar, cinnamon, salt, vanilla extract, orange zest and water in a non-stick skillet over medium heat. Stir to combine and bring to a boil with bubbles all over the top (not just sides).
- Add pecans to the skillet and stir to coat. Continue cooking for about 5 minutes until the glaze has reduced. It’s perfectly normal for the melted sugar and cinnamon to become grainy after adding the pecans. Add a tiny bit more water (no more than a tablespoon at a time) if needed to spread the candy coating around. As you continue to cook, the sugar coating will melt again, but a crunchy cinnamon sugar coating that sticks to the pecans is what we’re going for.
- Transfer the pecans to a tray lined with parchment paper. Using two forks, quickly separate the nuts into a single layer (they harden quickly).
- Let cool, then break apart any nuts stuck together. The pecans will continue to crisp up as they cool. Store in a tightly sealed container.
Detailed recipe and instructions are in recipe card at bottom of post.
Recipe Notes
Stovetop Cinnamon Sugar Pecans come out with a rustic crystallized sugar coating instead of a shiny glaze all over. This is to be expected. It’s a bit like a hardened crumb topping, and it’s delicious! If you prefer more polished-looking glazed pecans, the oven-method with an egg-white wash is the way to go.
- If the candied pecans are sticky after cooling, then the sugar was not heated high enough. To remedy this, set the tray of candied pecans in a 325 degree oven for 5-10 minutes. The next time you make a batch, be sure the sugar is at a full boil before adding the nuts.
- If you multiply the recipe, use several trays or enough parchment paper to spread the pecans out into a single layer as they cool.
Ways to Use Cinnamon Sugar Pecans
A bowl of cinnamon sugar pecans makes a great snack for any get-together. You can place them on a grazing table or add a few to individual charcuterie cups.
Candied pecans are also delicious sprinkled on top of salads and roasted vegetables. I love them on sweet potato casserole.
On the sweet side, candied pecans can be used to decorate desserts and they’re to die for on top of ice cream.
How to Store Candied Pecans
It’s important to store candied pecans in a tightly sealed container so the candy coating doesn’t become sticky.
You can keep them at room temperature for about a week, in the refrigerator for several weeks, and longer if frozen.
When I’m making these nuts for snacking at holiday parties, I make them the day of for the freshest flavor.
If I’m making them for part of a holiday meal, I often prep them in a day in advance.
More Easy Recipes with Pecans
- Homemade Maple Glazed Pecans
- Cranberry Pecan Cheese Ball
- Cranberry Brie Bites (with Crescent Roll Dough)
- Pumpkin Dump Cake: Easy Fall Dessert
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Stovetop Cinnamon Sugar Candied Pecans
This stovetop cinnamon sugar candied pecans recipe is easy to make in a skillet on the stove and yields a wonderfully sweet and crunchy snack. In under 10 minutes the sugar and spice pecans are ready to enjoy and make a tasty addition to charcuterie boards, salads, desserts and holiday spreads.
Ingredients
- 2 cups pecan halves, raw
- 3/4 cups light brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- pinch of salt
Instructions
- Combine brown sugar, cinnamon, salt, vanilla extract, orange zest and water in a non-stick skillet over medium heat. Stir to combine and bring to a boil with bubbles all over the top (not just sides).
- Add pecans to the skillet and stir to coat. Continue cooking for about 5 minutes until the glaze has reduced. It's perfectly normal for the melted sugar and cinnamon to become grainy after adding the pecans. Add a tiny bit more water (no more than a tablespoon at a time) if needed to spread the candy coating around. As you continue to cook, the sugar coating will melt again, but a crunchy cinnamon sugar coating that sticks to the pecans is what we're going for.
- Transfer the pecans to a tray lined with parchment paper. Using two forks, quickly separate the nuts into a single layer (they harden quickly).
- Let cool, then break apart any nuts stuck together. The pecans will continue to crisp up as they cool. Store in a tightly sealed container.
Notes
- Have two forks and a tray lined with parchment paper ready to go before you begin. The pecans harden quickly after they come off heat, so you need to work quickly pulling them apart with forks on the tray.
- If the candied pecans are sticky after cooling, then the sugar was not heated high enough. To remedy this, set the tray of candied pecans in a 325 degree oven for 5-10 minutes. The next time you make a batch, be sure the sugar is at a full boil before adding the nuts.
- If you multiply the recipe, use several trays or enough parchment paper to spread the pecans out into a single layer as they cool.
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