Candied Pecans
Delicious Candied Pecans cooked in the microwave in less than 10 minutes! This sweet treat is made with pecans coated in a brown sugar glaze, spiced with cinnamon to make an addicting snack for any occasion! They work great as a holiday treat, for gift giving or as a topping for salads, pancakes, yogurt and so much more!
Just a heads up, this recipe for Candied Pecans is VERY addicting! Once you get started, you just can’t seem to stop. Not only are these irresistible, they are quick and easy to prepare!
Simply, coat pecan halves in a sweet cinnamon-sugar glaze, then microwave in intervals of four. Once they cool, you’ll have delicious, crispy, crunchy perfection.
I used to always make these on the stove, which meant a high likelihood that I would burn them, if not constantly stirring. When I gave the microwave method a try, my mind was blown! Foolproof!
Reasons you’ll love this recipe
- So quick & easy! No need to turn on the oven. These are made in the microwave in just about 5 minutes!
- They’re deliciously addictive. From the crunchy pecans to the cinnamon sugar mixture, these have the best flavor!
- Great for gift-giving! Make large batches and gift them for Christmas. They make wonderful gifts for neighbors, the postman and/or teachers.
- They’re really versatile. Not only can you serve glazed pecans alongside holiday cocktails, but they also make a great topping for salads and garnish for desserts.
Oh my goodness… these are super addicting! We made them last night and they’re about gone. I’ll be making again for Christmas Day and I’ll definitely double the recipe. So good!
— Kate
Ingredients needed
The coating for this candied pecan recipe is a simple mix of ingredients you probably have in your kitchen right now. Here’s what you’ll need:
- Butter. The butter is what makes the coating turn slightly crispy and holds the sugar and cinnamon to the nuts.
- Brown sugar. We prefer to use brown sugar instead of granulated sugar because it caramelizes so wonderfully to the nuts.
- Cinnamon. A must to give these gems amazing taste.
- Nutmeg. My secret ingredient! Adds such great flavor!
- Salt. To perfectly balance the sweetness.
- Water. Used to get the consistency of the glaze right.
- Pecan halves. Obviously! Be sure to use whole pecans, not pecan pieces or chopped pecans.
How to make this recipe
This glazed pecan recipe is dangerously simple! I promise, you’ll want to make it on repeat! Here’s the simple process:
- Melt butter. In a microwave-safe bowl, melt the butter in 20 to 30 second increments in the microwave.
- Add the sugar and spices. To the butter, whisk the brown sugar, salt, nutmeg, cinnamon and water. Stir well. Microwave for one minute.
- Stir in pecans. Add the pecans, mix well, and microwave for one minute. Stir and repeat the process of stirring and microwaving three more times.
- Cool & serve. Spread pecans evenly in a single layer on a prepared baking sheet lined with parchment paper or a silicone mat. Let cool for at least an hour, then enjoy!
Oven method
If you’d rather roast these in the oven, try this method. Spread coated pecans on a baking sheet covered in foil or parchment paper, and bake for 1 hour in a 250 degree oven, stirring every 15-30 minutes. Remove and cool for about an hour.
Expert tips
- Type of nuts. This recipe will work with any nut, but works best with pecans or walnuts because of all the nooks and crannies they have. But it would be fun to use pecans with a mix of other nuts!
- Egg white. Many candied pecan recipes call for a beaten egg white to be added to the butter mixture. This is to help the ingredients stick to the pecans. We have found that with the melted butter, this ingredient is not necessary.
- Cooking the pecans. It’s normal for the pecans to be a little soft after being microwaved. Once they cool completely they will firm up and be nice and crunchy.
- Double the recipe. Highly recommend making a double batch because every time I make them, half of them mysteriously disappear!
Frequently asked questions
For this candied pecans recipe, you just need a simple mix of pecan halves, brown sugar, spices, salt and melted butter. These simple ingredients come together to make the tastiest snack!
No, these are not quite the same. Candied pecans are typically covered in a butter sugar mixture, then baked until crispy. Pralines are a drop-candy with a caramel-like base and crunchy pecans mixed in.
The pecans could be sticky from under-cooking, however, it is more likely that they just need to cool on the pan a little longer. As they cool they will harden, and the initial stickiness will disappear.
Serving suggestions
Not only are candied pecans incredibly delicious and super easy to make, but there are tons of different ways to enjoy them! Here’s some ideas:
- Trail mix. Toss candied pecans with dried fruit, other nuts and semisweet chocolate chips for a tasty trail mix.
- Topping. Add these to a variety of different dishes to really elevate the flavor! Try them with cereal, oatmeal, salads, ice cream, pancakes, Brussels sprouts, and more!
- Charcuterie board addition. These pecans add a special touch to your meat and cheese tray and they’re always the first thing to go.
- Cookies. Chop them up and add them to your favorite cookie recipe. How delicious would these be in my chewy chocolate chip cookies?!
- Gift-giving. Give candied pecans as a gift! Package them in cellophane bags or in a mason jar decorated with a pretty ribbon.
- On their own. Or just grab a handful of these pecans by themselves for a quick satisfying snack!
Variations
- Spicy. Add a pinch of cayenne pepper to add a kick of heat!
- Extra salt. Sprinkle a little sea salt or kosher salt over the candied pecans to make them salty-sweet.
- Different spices. This recipe calls for cinnamon and nutmeg, but you could try adding cardamom, ginger, all spice or pumpkin pie spice.
- Citrus. Add about 1 teaspoon orange zest for a lovely citrus flavor.
Storage recommendations
These should be stored in an airtight container at room temperature. They will keep well for at least three weeks. I do not recommend storing them in the refrigerator because the moisture from the fridge could affect their crunchy coating.
You just can’t stop at one bite! Everyone who tries these homemade candied pecans loves them! They are super addictive, dangerously simple and are great for parties and gifts!
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Candied Pecans
Ingredients
- 4 tablespoons (1/2 stick) butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 tablespoons water
- 3 cups pecan halves
Instructions
- In a microwave-safe bowl, melt the butter in 20 to 30 second increments in the microwave.
- To the butter, add the brown sugar, salt, nutmeg, cinnamon and water. Stir well. Microwave for one minute.
- Add the pecans, mix well, and microwave for one minute. Stir and repeat the process of stirring and microwaving three more times.
- Spread pecans evenly in a single layer on some parchment paper.
- Let cool for at least an hour, then enjoy!
Notes
Did you make this recipe?
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Yum! These were so good! I added them to a spinach salad and they definitely took it to the next level!
These were absolutely addictive but my batch seemed to get sticky if left out and even in a sealed bag. Do you have any thoughts on why that happened? I want to make up some goodie bags for Christmas and was hoping that they’d be a little more stable.
So happy you enjoyed! They may be getting sticky because the sugar didn’t get hot enough. You could try microwaving them a bit longer or try this oven method. Spread coated pecans on a baking sheet and bake for 1 hour in a 250 degree oven, stirring every 15-30 minutes.
These were amazing! We can’t stay out of them!
Oh my goodness… these are super addicting! We made them last night and they’re about gone. I’ll be making again for Christmas Day and I’ll definitely double the recipe. So good!