Candied Pecans

Candied Pecans

Make crunchy, sweet candied pecans in just 15 minutes! This easy candy recipe features pecan halves roasted in a spiced brown sugar glaze for the perfect cake, salad or snacking topping.

These sweet and spicy oven-roasted candied pecans make a perfect topping for cakes, salads or just snacking! With a crisp, sugary coating on toasted pecans, this easy candy recipe comes together in just 15 minutes.

What kind of pecans work best for making candied pecans? 

The best pecans to use are fresh pecan halves. Pieces or chopped pecans may not coat as evenly. You can use raw or toasted pecans.

How long do homemade candied pecans last? Properly stored candied pecans will keep for up to 2 weeks stored in an airtight container at room temperature. For maximum freshness and crunchiness, enjoy within 1 week.

Can I customize the spices used to flavor the candied pecans?

 Absolutely! This recipe is very adaptable to different spice variations. Some ideas: orange zest, ginger, nutmeg, cloves, vanilla extract, almond extract, etc. Just use spices complementary to the brown sugar.

What are some serving ideas for candied pecans?

 Candied pecans make fantastic toppings for cakes, cupcakes, ice cream sundaes, oatmeal, yogurt, green salads and fruit salads. They also make a great standalone snack or cocktail party nibble.

How do I know when the candied pecan coating has hardened enough?

 When cooled completely, the coating should be crisp and solid enough that you can break the clusters into individual pecan halves. If the coating still feels at all sticky or tacky, let cool a bit longer to fully set up.

Yield: About 1 cup


  • 1 cup lightly packed light brown sugar (213 grams)
  • 1⁄2 teaspoon ground cinnamon
  • 1 pinch cayenne pepper (optional)
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground allspice
  • 3 tablespoons water (45 mL)
  • 1 cup pecan halves (120 grams)


  • Medium saucepan
  • Parchment paper


  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside.
  2. In a medium saucepan, combine the brown sugar, cinnamon, cayenne (if using), salt, allspice and water. Stir lightly just to incorporate.
  3. Place the saucepan over medium-high heat and bring the mixture to a vigorous boil, stirring occasionally. Boil for 2-3 minutes. Recipe by
  4. Add the pecan halves and stir carefully to coat evenly with the boiling sugar mixture. Cover and cook for 1 minute, stirring once halfway through.
  5. Immediately spread the coated pecans out onto the prepared baking sheet in a single layer. Allow to cool completely, about 15 minutes. The coating will harden as it cools.
  6. Once cooled and hardened, break candied pecans apart into individual pieces if desired. Store in an airtight container for up to 2 weeks.


  • Use fresh, high-quality pecan halves for the best texture and flavor. Old or stale nuts won’t coat or roast properly.
  • Stir the pecan halves quickly and carefully when adding them to the boiling sugar mixture. You want an even, thin coating on each piece.
  • Spread the coated pecans in a single layer on the baking sheet. Overcrowding will lead to uneven hardening and cooling.
  • Let the candied pecans cool completely before breaking up or serving. If they haven’t hardened fully, they’ll stick together in clumps instead of staying as individual pieces. Cooling takes at least 15 minutes.

Enjoy your crispy, spice-kissed candied pecans on cakes, salads, or for snacking!

Nutrition Info Per 1/4 cup serving:

Calories: 238, Fat: 20g, Carbs: 17g, Protein: 3g


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