Candied Pecans

filed under: Appetizers · Candy · Dessert on December 12, 2020

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 a buttery nut that is 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.

Overhead of Candied Pecans in a Pan

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.

Candied Pecans Poured onto Sheet Pan

How to Make Candied Pecans 

This candied pecan recipe is the perfect combination of sweet and crunchy. Plus, it’s so easy to make! To make the pecans, coat the nuts with brown sugar, honey, salt, and melted butter. Evenly spread out the coated pecans onto a baking sheet lined with parchment paper.

Bake the pecans for 20 minutes at 350°F. After both 10 minutes and 15 minutes, stir the nuts. After baking them, remove them from the oven and let them cool completely before serving. The nuts should be a deep brown color when cooked. If the nuts are not crunchy enough for your liking, simply pop them back into the oven to bake a little longer. You can bake them longer even after they have cooled.

Overhead of Candied Pecans in Pan with Spoon

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.

Candied Pecans in Jar

Looking for More Nutty Treats?

Caramel Cashew Bars

Pecan Pie Bars

Maple Pecan Snack Cake

Almond Pecan Sheet Cake

4.8 from 5 votes
Candied Pecans
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Candied Pecans are a sweet and crunchy treat that is easy to mix together and bake anytime you need to satisfy a sweet tooth!

Course: Appetizer, Snack
Cuisine: American
Keyword: Candied Pecans
Servings: 10
Calories: 207 kcal
Author: Amanda
  • cups pecans, halved
  • ¼ cup (50g) brown sugar
  • ¼ cup (85g) honey
  • ¼ teaspoon kosher salt
  • 2 tablespoons butter, melted
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

  2. In a large bowl, mix together the pecans, brown sugar, honey, salt, and melted butter. The pecan halves should be well coated.

  3. Spread the coated pecans evenly on the lined baking sheet.

  4. 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.)

  5. 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.)

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  • Kim Murray says:

    Would corn syrup work in place of the honey?

    • Amanda Rettke says:

      I have not tested that specifically, but yes, it should work.

  • Beverly E Gonzalez says:

    Can these be made diabetic friendly?

  • Barbara says:

    I. Am excited to try recipe 😊👏👏

  • Mary Lilly says:

    Can I use Swerve brown instead of sugar

    • Elizabeth Keeney says:

      Hi, Mary Lilly! I work with iambaker and am happy to help with questions. We have not tried any brown sugar substitutes for this recipe, so I can’t say how it would turn out. Let us know if you try it, and have a great day!

  • Diane says:

    my pecans came out tasting burnt. I used store-bought pecans. was I supposed to use raw pecans? I did turn at the 10 and 15-minute mark but they are still burnt.

    • Amanda Rettke says:

      So sorry to hear that! I have never had them taste burnt. Was your oven set for the correct temperature? Maybe your oven runs hot? Try lowering your oven by 50°F and see if that helps. 🙂

  • Stella says:

    I will be doing this today bump it up with pink salt topping. I am looking forward to your receip. So excited to try your receip

  • Janet LaPosta says:

    My first batch was also burnt. So I only baked them for 14 minutes and they are fine.

  • Cynthia (Cindy) Zelinski says:

    They burnt the first 10 minutes!!!!
    I had the over set at 350°! What do I do to correct this?

    • Elizabeth Keeney says:

      Hi, Cynthia! I work with iambaker and am happy to help with questions. It could be that your oven temperature is off (which is common). Use an oven thermometer to check the set temperature once the oven is preheated. I hope this helps, and have a wonderful day!

  • Cindy says:

    Too bland. Added some chocolate & sea salt to improve taste. Was a hit.

  • Cindy Jones says:

    Followed directions perfectly. Black pecans in the last 5 minutes.

  • Jane says:

    Like pralines at 10 and 15 minutes but wonderful at 20 minutes. I couldn’t quit snacking! New go-to recipe.

  • Heather says:

    I have made these pecans 3 times in the past four weeks. They are fantastic. Find the turtle cheesecake recipe and make that too!

  • Haseena says:

    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!

  • Dorothy Berry says:

    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)

    • Elizabeth Keeney says:

      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!

  • Dawn Shiflet says:

    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!

  • D Bogner says:

    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!

  • Pamela says:

    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!