Candied Pecans are a sweet and crunchy treat that is easy to mix together and bake anytime you need to satisfy a sweet tooth! I also have Candied Walnuts which are a perfectly sweet and crunchy snack.
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
- 2 ½ 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.
What would be the outcome if I used salted butter ?
Potentially saltier.
Thanks. Will try
Thank you for all the delicious goodies
I just read your recipe, and it says to use real honey. I had no idea there is fake honey. What is it?
Great question! When I say “real honey,” I’m talking about pure, unadulterated honey—the kind that comes straight from the bees without being overly processed or mixed with other stuff. Some store-bought honeys (especially the ones in those cute little bears) can be diluted with corn syrup or other additives, and technically still called honey, even though they’re not the real deal.
If you’re looking for real honey, check the label—it should say “100% pure honey” with nothing else added. Bonus points if it’s raw and unfiltered—that’s the good stuff!
I use my Mom’s recipe-place pecans in egg white with a little water, add sugar and cinnamon, a little sal,t and other spices and bake at a low temp. The egg white makes them crunchy and helps sugar and spices adhere to the pecans. they are delicious.
I couldn’t resist trying these. They turned out delicious. In the allotted 20 minutes they got quite brown – I wasn’t able to let them go longer to eliminate a few chewy spots. My oven temp is 100% accurate according to a thermometer I keep in it, so I would say lower the temp by 10 to 15 degrees. There was a lot of the glaze left on the parchment paper despite thorough stirring, so when I make these again I will use 3C of pecans instead of 2.5. I would like to try some variations by adding cinnamon and/or a bit of cayenne, or by using hot honey. These are probably the most successful glazed pecans I’ve ever made, and they are quite pretty. And they taste great!
Thank you for the thoughtful feedback, Kaycee!