Candied Pecans

An easy Candied Pecans recipe made with brown sugar, cinnamon, cayenne pepper, and salt creating a salty-sweet irresistible outer cinnamon-sugar shell over roasted pecans.

Course dessert/candy

Cuisine American

Keyword candied pecans recipe, glazed pecans, how to make candied pecans

Prep Time 5

Cook Time 5

Servings cups

Calories 996kcal

Author Beth Pierce

Ingredients

2 tablespoons butter
2 cups pecan halves
1/2 cup brown sugar
1 teaspoon cinnamon
½ teaspoon salt
⅛ teaspoon cayenne
2 tablespoons water

Instructions

Melt the butter over medium heat in a large skillet. Add the pecans and toast until lightly browned and fragrant; 2-5 minutes. Flip and stir several times to keep the pecans from burning. Remove the pecans to a plate.
Add the brown sugar, cinnamon, salt, ground cayenne, and water to the skillet. Bring the mixture to a boil and cook until it reaches 300 degrees or hard crack stage.
Add the pecans stirring and tossing to coat. Quickly remove the pecans to a parchment paper covered baking sheet. Roughly separate the nuts using two forks Let the nuts fully cool and harden. Use your fingers to separate any nuts that are still stuck together.

Video

Notes

The candy mixture gets very hot. Use caution and a wooden spoon or spatula to stir the mixture. Never use a metal utensil as they conduct heat.
If you don't like ground cayenne pepper substitute nutmeg or ginger.
Use a candy thermometer attached to the side of the skillet to let you know when you have reached hard crack stage with the brown sugar mixture
Alternatively you can roast the pecans in the oven instead of in the skillet. Spread the nuts evenly in a single layer on a rimmed baking sheet. Bake at 350 degrees for about 7-9 minutes or until brown and fragrant. Toss halfway through the roasting time.
Store fully cooled nuts in an airtight container on the countertop for up to 1 week or store in the refrigerator for up to 3 weeks.

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