Two years ago I made brown sugar candied walnuts for the first time, and I was wowed by the fact that it was so super easy to turn a nut I’m really not all that crazy about (like please, add walnuts to my food never) into total crack candy. But somehow it didn’t occur to me until now to do the same thing with pecans, even though I happen to love pecans and use them all the time in my recipes. Can we all just agree right now that pecans > walnuts? Kgood.
Making these was a total spur-of-the-moment thing where I didn’t have any walnuts and I did have pecans (because best to stock up on the foods I actually like), so I never intended it to be something I’d post. In reality, I figured there are people out there who are a little quicker to the punch than me and have already realized that making candied walnuts is literally the exact same process as making candied pecans. BUT, then I tried them and ended up eating them like the candy they are – better than candy, really – and I knew that not sharing these would have been criminal. So basically, this is my PSA for the day. ;)
Making these is literally the easiest thing to do: you need 5 minutes, two ingredients, and a stove – YES. Your reward is dangerously addicting, sweet, crunchy, toasty, brown sugar-coated nuts that I can pretty much guarantee you’ll be popping like candy. Then you’ll have to make a second batch so you can put it on salads, sprinkle it on your pumpkin pie, make these biscotti (recipe coming soon!), serve up a big huge bowl at Thanksgiving, and – oh yeah – eat some more.
Do it do it do it.
PrintDIY Candied Pecans
It takes 5 minutes to turn regular pecans into sweet, crunchy, brown sugar-coated candied nuts.
- Yield: 1 ½ cups pecans 1x
Ingredients
- 6 ounces (1 ½ cups) pecans
- 3 ¾ ounces (½ cup, packed) brown sugar
Instructions
- Line a baking sheet with parchment paper.
- Toss pecans and brown sugar together in a large skillet. Set over stove on medium to medium-high heat and toss occasionally until the brown sugar begins to melt (this should only take a few minutes). At this point, toss/stir constantly and cook just until all of the nuts get coated in sugar and no more loose sugar remains. Remove from heat immediately to prevent burning and spread out on parchment-lined baking sheet to cool briefly before using.
- Store in an airtight container.
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Vanessa @ Vanessa Baked says
Love anything with pecans. Make them in a sweet sugar coating, and I will eat them all! Your pictures are beautiful! I just want to reach in and grab a bucket!
alexandra says
Thank you so much Vanessa!
Sarah Kat says
This recipe will be SOO perfect for my Granddad for Christmas! I always cook treats for him since he says he has all the junk he could ever want. I’ve already started collecting recipes for this year and this one is a sure thing.
Thanks so much! How long do you think they’ll keep?
alexandra says
Aww that’s awesome! I would think they’d last for a month, if not more, as long as you keep them in an airtight container. :)
Chineka @ Savor The Baking says
I love pecans and candied pecans are by far my favorite snack. I have been ordering them from this Seattle based company near me, but now I can make my own. Thanks for the recipe.
alexandra says
SO worth making your own too – it couldn’t be easier! :)
Sheri says
delightful recipe, only problem is not eating the entire batch in one sitting
Dotty J Boucher says
I am going to have to make this for the upcoming Christmas holiday, I would have to make atleast 2 batches , because I have a feeling I would eat one batch me self LOL.
@tisonlyme143