These Candied Pecans are the perfect sweet snack to munch on during the holidays or any other season! This easy stovetop or oven-baked pecans recipe also makes a tasty topping for everything from salads to desserts. This recipe is also naturally gluten-free, vegan, dairy-free, paleo and easily low carb or keto.
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An Easy Recipe for Candied Pecans
Looking for an easy snack recipe for holidays! Candied pecans are a must-have during the holidays for my family. They already love roasted pecans and we can’t help taking them up that extra level with this crunchy sweet recipe every December!
If you like crunchy, buttery nuts covered in cinnamon sugar, you’re in for a real treat with this easy candied pecans recipe. This versatile recipe works in the oven or on the stove, and we are sharing both methods!
As long as you don’t have a nut allergy, this pecan recipe would be perfect for Christmas snacking! They’re gluten-free, dairy-free, vegan and paleo, and they can also be made keto-friendly. This recipe is great for any sweet tooth who’s trying to stay healthy this holiday season.
Recipe Ingredients
So, how exactly do you make the most delicious sweet & salty candied pecans? All you need are 7 simple ingredients.
- Butter Flavored Coconut Oil: You can also use avocado oil.
- Coconut Sugar: Use a brown sugar substitute instead if you want to make your candied pecans low carb and keto.
- Ground Cinnamon
- Nutmeg
- Fine Sea Salt
- Maple Syrup: For keto candied pecans, substitute the maple syrup with Lakanto sugar-free maple syrup or yacon syrup.
- Raw Pecans: You’ll need about two cups total of halved pecans.
How to Make Candied Pecans
Whether you make your pecans on the stove or in the oven, they’re extremely straightforward and simple. You just have to coat them in the cinnamon sugar mixture, cook them and serve!
In the Oven
- Prepare for Baking: Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Add the pecans, then top them with oil, 3 tablespoons coconut sugar, cinnamon, nutmeg, salt and 1 tablespoon maple syrup. Toss well to coat evenly and spread into a single layer on the baking sheet.
- Bake: Bake for 12-18 minutes, or until fragrant and toasted to a golden brown color.
- Add More Maple & Coconut Sugar: Remove the pan from the oven and drizzle pecans immediately with the remaining maple syrup and coconut sugar.
- Serve: Enjoy warm or allow to cool completely on the pan (they will continue to crisp up) before transferring to a glass container for storage.
On the Stovetop
- Line Baking Sheet: Line a large baking sheet with parchment paper and set aside.
- Make Cinnamon Sugar Mixture: In a large skillet, heat the oil, 2 tablespoons coconut sugar, cinnamon, nutmeg, salt, 1 tablespoon maple syrup and 2 tablespoons water over medium heat.
- Cook Mixture: Cook for 1-2 minutes, until sugar is dissolved and the mixture is bubbling.
- Add Pecans: Add the pecans and cook for an additional 2-3 minutes, stirring occasionally to coat.
- Remove From Heat: Remove your skillet from the heat and spread the pecans onto the baking pan. Drizzle immediately with the remaining maple syrup and coconut sugar.
- Serve: Enjoy warm or allow to cool completely on the pan (they will continue to crisp up) before transferring to a glass container for storage.
Tips for the Best Results
- Use Raw Pecans: If you try to use nuts that have already been toasted, your candied pecans won’t come out right. Be sure to use raw pecans for this recipe.
- Know Your Stove: The sugar needs to reach a high enough temperature to caramelize on the pecans properly. If you have an electric stove, you’ll need to cook them for a little longer than you would on a gas stove. Just watch them closely to make sure they don’t burn.
- Let Cool for Added Crunch: It’s hard not to devour these candied pecans while they’re warm, but if you want the crunchiest results, you should let them cool completely first. They crisp up as they come to room temperature.
- Mix Up the Nuts: You can also make candied walnuts, candied cashews or any other kind of candied nut using this recipe! Just be sure the nuts you’re using are raw.
- Add More Spices: Feel free to add in some more spices to your cinnamon sugar mixture for extra flavor. These pecans would be delicious with some ginger, cloves or even pumpkin pie spice!
How to Store Leftovers
Candied pecans should be stored in an airtight container at room temperature. I usually keep mine in a lidded glass jar, but you could also use a plastic bag with all the air squeezed out. Candied pecans are best if eaten within a week, but they can last for up to twice as long if stored properly.
Can You Freeze Candied Pecans?
Yes! Candied pecans are freezer friendly. Just be sure to store them in a freezer-safe container. Frozen pecans last for up to 3 months – just thaw them out on the counter before enjoying.
Other Nutty Recipes to Try
- Want more pecan yumminess? You have to try my easy homemade Pecan Butter!
- These Pumpkin Oatmeal Bars are packed with nutrients and all your favorite fall flavors.
- My simple Paleo Oatmeal Recipes use nuts and other healthy ingredients to make some truly delicious bowls of oatmeal!
- These tasty No-Bake Keto Cookies are made with your favorite nut butter and topped with almonds, pecans or walnuts.
Candied Pecans are the perfect sweet snack to munch on during the holidays or any other season! This easy stovetop or oven-baked pecans recipe also makes a tasty topping for everything from salads to desserts. This recipe is also naturally gluten-free, vegan, dairy-free, paleo and easily low carb or keto.
- 1 1/2 tbsp butter flavored coconut oil , or avocado oil
- 3 1/2 tbsp coconut sugar may sub with brown sugar substitute for low carb/keto
- 1 tsp ground cinnamon
- tiny pinch of nutmeg
- 1/4 tsp fine sea salt
- 2 tbsp maple syrup divided, sub with Lakanto sugar-free maple syrup or yacon syrup for low carb / keto
- 2 cups raw pecan halves
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Add the pecans, then top with oil, 3 tablespoons coconut sugar, cinnamon, nutmeg, salt and 1 tablespoon maple syrup. Toss well to coat evenly and spread into a single layer on the baking sheet.
Bake for 12-18 minutes, or until fragrant and toasted to a golden brown color.
Remove pan from oven & drizzle immediately with the remaining maple syrup and coconut sugar.
Enjoy warm or allow to cool completely on the pan (they will continue to crisp up) before transferring to a glass container for storage.
Line a large baking sheet with parchment paper and set aside.
In a large skillet, heat the oil, 2 tablespoons coconut sugar, cinnamon, nutmeg, salt, 1 tablespoon maple syrup and 2 tablespoons water over medium heat.
Cook for 1-2 minutes, until sugar is dissolved and the mixture is bubbling.
Add the pecans and cook for an additional 2-3 minutes, stirring occasionally to coat.
Remove from heat and spread the pecans onto the baking pan. Drizzle immediately with the remaining maple syrup and coconut sugar.
Enjoy warm or allow to cool completely on the pan (they will continue to crisp up) before transferring to a glass container for storage.
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