Made with just four ingredients, candied pecans are a sweet and crunchy treat to top your favorite salads, ice cream, yogurt, and more!
Using the candied almonds recipe, I decided to make some candied pecans the other day to jazz up my salad. What I love about candied pecans is that nutty flavor that still comes through the sugary sweetness.
These are the perfect addition to your afternoon snack of yogurt, or to add a little sweetness to your salads. They are also are a fantastic gift idea. Add them to a glass jar to give away during the holidays – or any time of year.
Ingredients to Make Candied Pecans
- Pecans – I prefer to chop up my pecans to make them easier to spread on salads. However, if you’re making to share a gift then I would keep them whole as they look pretty that way.
- White Sugar – Just simple granulated sugar that you have in your pantry will work with this recipe.
- Butter – Salted butter is delicious in this recipe since I used unsalted pecans. I like the salty and sweet combination.
- Pure Vanilla Extract – Don’t skip out on this ingredient. Use pure vanilla and not imitation. The taste is worth it.
How to Make This Recipe
- Toast the pecans in the oven. We want our pecans to be good and hot to help them mix in with the homemade caramel sauce we’re making.
- Melt the sugar. Add the sugar to a medium saucepan. Shake the pan to create an even layer of sugar. Melt over medium-high heat without stirring. When almost completely melted stir the sugar. Add the vanilla and butter while stirring.
- Toss the pecans. Add the hot pecans to the saucepan straight from the oven. Toss to coat evenly with the caramelized sugar.
- Let cool. Spread the coated pecans onto a baking sheet covered in parchment paper.
Work Fast: This is not a recipe to start and walk away from. It comes together quickly which is great because you don’t have to wait long to enjoy these candied pecans! At the same time, the sugar can easily burn if you walk away so keep your eyes on it!
Don’t let the sugar melt all the way. When melting the sugar, you want to watch until there is about 1/3 of sugar not melted. Once you notice that, start to stir to melt the unmelted sugar into the melted sugar. Make sense? (It kind of reminds me of melting the chocolate when you make chocolate covered pretzels.) Once all is melted by stirring then add your vanilla and butter.
Storing. Store in an airtight container at room temperature for up to one week.
More Delicious Recipe Add-Ons
- Granola – the perfect top to your yogurt!
- Raspberry Sauce – delicious on pound cake or ice cream or anything!
- Lemon Cream Cheese Frosting – one of my favorites for vanilla cake.
- 1 1/2 cups pecans
- 1/4 cup granulated sugar
- 1 Tablespoon salted butter
- 1/4 teaspoon pure vanilla extract
- Preheat oven to 325˚ F.
- Spread the pecans on a baking sheet and toast at 325˚ F for 9 minutes. Remove from oven.
- Place a piece of parchment paper on a separate baking sheet and set it aside.
- In a heavy bottomed saucepan, pour ¼ cup granulated sugar and place on medium-high heat. Even out the sugar by shaking the pan. Let the sugar melt without stirring.
- When a small amount of sugar is remaining and the melted sugar turns light brown, stir the un-melted sugar into the melted sugar. Add the butter and vanilla extract.
- Quickly add your hot pecans into the melted sugar and stir until all the nuts are coated.
- Spread the coated pecans onto the parchment lined baking sheet. Let cool and break apart. Store in airtight container.