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These two-ingredient Stovetop Candied Pecans are so simple to make! A batch of vegan candied pecans are perfect for salad, snacking, and holiday gifts.
Candied pecans are freaking delicious and so versatile. We put them in salads, I’ve seen them used to top sweet potato casserole, and let’s be honest, they’re super tasty to snack on.
These stovetop candied pecans are not the same as pralines. They’re not coated in a shiny sugar syrup, and they don’t use any butter, egg whites, or oil. You only need just two simple ingredients to make these vegan candied pecans – pecans and sugar.
From the outside, candied nuts look like something where one would need special equipment or culinary training. After all, the price they command in the store is outrageous. But you only need a skillet, and a baking sheet lined with parchment or waxed paper.
Should Candied Pecans Be Refrigerated?
Nope! On top of candied pecans being super easy to make, they also store for months in an air-tight container at room temperature. That way you’ll be ready to throw a handful onto Croissant Bread Pudding, Banana French Toast, a Vegetarian Cheese Board, or Kale Chopped Salad without having to do any prep.
Pro Tips/Recipe Notes
- Works great with other nuts like walnuts, peanuts, cashews, etc.
- I have used both regular sugar and brown sugar. Never run out of brown sugar again once you know how to make brown sugar in 5 minutes at home.
- Try a splash of homemade vanilla extract for vanilla candied nuts.
- Add 1 tsp of cinnamon or a dash of cayenne when melting the sugar for a different flavor.
- Sprinkle with flaky finishing salt (I use Maldon) for a sweet and salty combo.
- Avoid doubling the recipe as you need to give the pecans space in the pan for lots of stirring to prevent burning.
- Save leftover raw pecans to use in our Pecan Rolls.
Other Easy DIY Ingredients
- Healthy Homemade Marshmallows
- How to Make Powdered Sugar
- Homemade Peppermint Extract
- How to Make Brown Sugar
- Homemade Vanilla Extract
Stovetop Candied Pecans
Instructions
- Heat a large frying pan/skillet over medium-low heat. Add sugar and wait. Patiently.3 tbsp sugar
- The sugar will slowly start to melt and caramelize.
- Add the nuts, and stir to combine. Stir often to keep the sugar from burning and to distribute it evenly.1 cup pecans
- Pour the candied nuts on a piece of parchment or waxed paper until cooled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so easy to do. I added some sea salt at the end to give it a sweet and salty flavor. Used them in a salad bar luncheon.
Oh, great addition, Annette!!
I finally made these after sitting on the recipe for at least a year. Â
YUM!!!! Â
I feel like I wasn’t patient enough though. Â I was mildly alarmed when the pan started smoking and the sugar had not all melted, so I stirred the sugar around, turned the heat off and added the pecans. Â They all suck together in a big, stringy mass, so I turned the heat back on and stirred them around until they separated and the strings melted.
When I came here to review the recipe, I read the comments AND I also read the pro tips (which are not on the recipe printout) Â I plan to a write the tips (both yours AND commenters) to my recipe for next time.
But despite my difficulties, these are scrumptious AND quick & easy. (quick and easy is my favourite type of recipe 😉 )  I am doing about three thousand things today, and every time I pass these pecans in the kitchen I eat a couple.  My intention was to make them to have as a snack tonight when hubby and I watch a movie, but I don’t think there will be any left!  I may need to make a second batch today.  I have NO idea why I waited this long to make these.
Ange, if your pan was smoking, I almost wonder if the heat was a bit too high. Next time you try it, use a slightly lower heat and see if that works better.
I made a second batch that afternoon, with the temperature a touch lower (on 3, rather than 4). Â I added a little water, as a commenter suggested and the resulting pecans were much stickier than the first batch. Â I can only assume that the water was the reason. Â I also added a splash of vanilla, but my splash must have been too small because I didn’t taste it.
They were too sticky for a movie snack, but they never even made it to any sort of container because they were all gone the next day!
Yep, the water always leads to stickier nuts (hee hee) when I do it!
Not sure if you have access to vanilla powder, but that might give you a better flavor than the extract. Due to the alcohol content of the vanilla, it may have burned off while you were cooking it.
Yeah, there was a lot of sizzling and steam, even though I had taken the pan off the burner, Â when I added my ‘splash’. Â And at the price of vanilla these days, I certainly do not want to be wasting it! Â I need to clean out my pantry, but I am pretty sure I already HAVE a container of vanilla powder. Â But if I don’t, I am in Toronto, I have access to pretty much anything my heart desires (going OUT is a completely different story though. Â We are still in a lockdown) Â You’re a smartie! Â I never even thought of that. Â Thanks!
We ate these with the pumpkin seeds. Such a good compliment to eachother!
yummmm
I would love Aunt Linda’s Salad recipe too! Thanks!!!!!
I should do a post on that. It’s amazing! But if you don’t want to wait for that to happen, the dressing recipe is in this post: https://www.sustainablecooks.com/mixed-greens-pan-fried-goat-cheese-roasted-beets-hazelnuts/
Use whatever greens you want, slice some pears, blue cheese or gorgonzola, candied pecans, and then toss with that dressing. It’s delicious.
I’ve just used honey and/or AF ave and they come out great. Little sticky but great to add to quick salads or side dishes like roasted Brussels sprouts or acorn or butternut squash.
Agave
I’m a huge fan of whatever works for you! I bet the honey taste would be delicious.
Honey isn’t suitable for vegans. I’m not vegan, but I like to give options.
These look delish and sound easy but just aren’t working out. Just reg sugar won’t work apparently. :-/
I’ve used regualr sugar before and they turned out ok. What seems to be the problem?
If you add a little water, it seems as if the nuts absorb the liquid and candy as well. My recipe is one and a half cups nuts (I like raw almonds) to three-quarters a cup of sugar and one-third a cup of water. Add all together, turn on heat and stir until cooked. You will see the sugar and water become a liquid, then the lot turns sugary and powdery – you can stop there. I keep going until the sugar turns to toffee and the almonds sometimes even “pop”. Scoop onto cooking parchment, or a granite bench top.
For a few weeks during the Farmer’s Market, a woman had candied pecans that I drooler over. But, I was not willing to pay $8 for less than a cup. I think I will try this with a few pecans in a small skillet. Pecans are my love. I think she had added different thing to vaious batches-honey, cinnamon, etc. These will be great for gifts. Thanks. Hmmm, I just remembered I have come walnut pieces, languishing. Maybe I will make those for gifts and keep the pecans with me. Pieces won’t look as nice as the pecan halves, but, Oh well….
Practical, $8 for less than a cup? Holy hell! Unless she was also putting gold flakes in there, that is robbery.
I hope you enjoy these, and they kick the butt of the farmer’s market ones.
yum!