Candied Pecans are a sweet and crunchy treat that is easy to mix together and bake anytime you need to satisfy a sweet tooth! Try my Butter Pecan Fudge for another treat with pecans.
Candied Pecans
Don’t wait until National Pecan Day (April 14th) to indulge in this sweet and nutty snack. Pecans are buttery nuts that are packed with antioxidants and keep you satisfied! The glaze that is added to these pecans gives just enough sweetness to go perfectly with the nutty crunch.
The Best Candied Pecans?
Yes, these really are! Please know that I tested recipes for over 6 months trying to get the perfect consistency, flavor, and crunch on the final product. I also wanted to make sure they were shiny and beautiful, which means there was the perfect crystalization happening in the sugars. I also wanted to create a recipe that did not use egg or egg whites. This recipe for candied pecans is simply perfection!
These pecans are a great holiday treat to share; but, you don’t need to make this easy snack just for the holidays! Keep them around to grab anytime you need a sweet fix.
The main ingredients are pecans, of course. I use the best quality I can find and make sure there are as many whole pecans as possible. I also use honey… and this is my secret ingredient! Honey is the reason they are so beautiful and glistening. Don’t skip it! And of course, use real honey if you can.
How to Store Candied Nuts
Candied pecans can be stored in a few different ways. Store them in an airtight container at room temperature for up to a week. If you keep them in the refrigerator, they will last up to three weeks. Freeze the nuts for up to 2 months, making sure to label and date the container.
More Nutty Recipes
Candied Pecans
Ingredients
- 2½ cups (247.5 g) pecans, halved
- ¼ cup (50 g) light brown sugar, packed
- ¼ cup (85 g) honey
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the pecans, brown sugar, honey, salt, and melted butter. The pecan halves should be well coated.
- Spread the coated pecans evenly on the lined baking sheet.
- Bake for 20 minutes, stirring them at the 10 and 15-minute mark. (The pecans are done cooking when they are a deep brown color.)
- Remove from the oven. Stir the pecans, spreading them out. Let cool completely before serving. (If the pecans are not crunchy enough, simply put them back in the oven to bake longer.)
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Like pralines at 10 and 15 minutes but wonderful at 20 minutes. I couldn’t quit snacking! New go-to recipe.
I have made these pecans 3 times in the past four weeks. They are fantastic. Find the turtle cheesecake recipe and make that too!
This is a simply marvelous recipe , i love it ! Quick, easy and absolutely delicious! Plus not as messy as the stovetop recipes. This one is definitely a keeper. Thanks so much for sharing!
This looks good but I have a question. When you specify butter, does it mean salted or unsalted? Also should I adjust temperature or time for altitude (I am 6000ft up)
Hi, Dorothy! I work with iambaker and am happy to help with questions. We used unsalted butter. And, here are some high-altitude baking tips you may want to try. Have a wonderful day!
This is a great recipe! Very easy and quick to make. I have made several batches this year for gifting to family and friends. Everyone loves them. Will be a holiday staple from now on. As a note…people who say that they burnt should check their oven temperature. I have checked my oven and it is right on target. 350 at 20 minutes is perfect. I left a batch in 5 minutes longer as a test to see if they would be crunchier and it was too long. Thanks for sharing this recipe!
It’s definitely a matter of opinion. I usually make what I consider the best recipe. 4 cups pecans, roasted. 1/4 cup light karo syrup, 1/4 cup maple syrup. Mix the syrups together.
After the pecans are roasted pour the mixture over and mix well. Put in 350 oven and watch constantly. Stir Q 5 mins x3. Remove and cool. Perfect! However, last yr I saw this recipe, tried it and my adult son liked ur recipe better!
I may have figured out why everyone’s pecans are burning. Your directions say to bake for 20 minutes, but they say to stir at 10 minutes and at 15 minutes. That equals 25 minutes! 5 minutes too long! I checked my oven temp to be sure it was right, baked 10 min., stirred, then another 10 and they were perfect!
Pamela, it’s bake a total of 20 minutes, stirring after 10 and 15.
Do these pecans turn out sticky from using honey?