A Southern staple, these Southern candied pecans will take less than 10 minutes of your time and are perfect for salads, side dishes, and desserts.
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Nobody tell my dentist this is my latest blog post. When I was there the other week, he asked me if I was in the mood for a lecture. Uhh...I didn't really know what to say because I can't think of the last time I was in the mood for a lecture, let alone one on flossing. Never? Also, please don't tell him I know how to game the system by becoming a flossing queen approximately 4 days before my appointment. I desperately wanted to tell him I was too busy to enact my normal game plan that's worked every time since I became a bonafide adult...but instead I opted for the lecture.
These Southern candied pecans are worth the lecture though. Every self-respecting Southerner should have a solid buttermilk biscuit, cornbread, banana pudding, and candied pecan recipe. After trying a lot of other people's recipes, this is the candied pecan recipe that's both delicious and foolproof.
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I've tried roasting the pecans, using egg whites, making a soupy glaze, making a thick glaze, using butter, etc.. None of them could beat my tried and true candied pecan recipe. It was meant to be.
This Southern candied pecan recipe is easy and doesn't require a lot of fuss to get pecans that are both sweet and salty while remaining crunchy.
Why You'll Love This Recipe
- Perfect fall and winter salad topping. Candied pecans are so delicious in salads or even soup to give a nice sweet and salty crunch.
- Easy to make. These bad boys will take you 5 minutes to make.
- No fuss with equipment. You need one frying pan to make these candied pecans. The ingredients are mixed together in the pan.
- Gift candied pecans. Need a DIY holiday gift? These candied pecans would make a sweet gift in a Mason jar with beautiful ribbon around it.
Ingredients You'll Need
Five ingredients is all you need to make crunchy and sweet Southern candied pecans (I don't count water).
- pecan halves - You can't go wrong buying from All The Fixins, my favorite pecans!
- brown sugar - brown sugar is far superior to granulated sugar. It creates a thicker coat with that hint of molasses.
- ground cinnamon - every candied pecan needs cinnamon.
- salt - to balance out the sweetness.
- vanilla extract - I actually forgot the vanilla in the picture above. Oops -- don't forget the vanilla extract though!
- water - just a touch to create a sludgy mixture.
Variations - Mix it Up!
Feel free to add ¼ to a ½ teaspoon of cayenne pepper if you want a salty/sweet/spicy flavor profile.
You can also add cloves and nutmeg for a very cozy Christmas-tasting candied pecan recipe!
The recipe card below will give you the exact recipe, including quantities, for each ingredient!
Equipment Needed
You don't need any fancy equipment but there are a few things that would make your life easier:
- Silicone baking mat - I love putting the pecans to dry on one of these. The clean up is easy peasy.
- 10" stainless steel frying pan - This is the one I have used to make these pecans.
How to Make Southern Candied Pecans
You really can't get any easier or any less fussy. Here's what you need to make Southern candied pecans that turn out perfect ever time! These four easy steps will help you get make the most delicious candied pecans.
- Step 1: Combine all of the ingredients except the pecans directly into your pan. Stir to combine.
- Step 2: Heat on medium heat until the brown sugar mixture begins to boil.
- Step 3: Add pecans, constantly stirring and tossing so the pecans don't burn and they become coated in sugar.
- Step 4: Lay out pecans on parchment paper or baking mat in single layer for about an hour to dry. Enjoy!
Pro Tip
If you smell the pecans start to smoke or burn, immediately remove them from the heat. You have to keep a close eye on nuts on the stovetop or the oven because they'll go from fine to burnt in under 2 seconds.
The Best Ways to Use Southern Candied Pecans
There are so many delicious ways to use your candied pecans. Basically anywhere you would put regular pecans or another nut, you can elevate the recipe by using candied pecans for an added layer of sweetness and saltiness. Here are some of my favorite recipes to use Southern candied pecans:
- On top of banana bread - oh my. Banana bread and pecans go together like peanut butter and jelly.
- For breakfast on top of sourdough French toast, homemade Belgian waffles, or pancakes - Candied pecans pack a nice little sweet crunch to start your day off right.
- On top of muffins - My favorite blueberry muffins with pecan streusel would be perfect for candied pecans. You can take out the sugar in the streusel ssince the candied pecans already have that covered.
- As a topping to so many delicious salads - I love substituting for candied pecans in this roasted pumpkin and qunoa salad, spinach salad with mandarin oranges, or the copycat Sweetgreen Harvest Bowl salad. While we tend to think of candied pecans in the fall and winter months, they are really delicious all year. Freeze leftovers (or make fresh candied pecans) and use them in this strawberry caprese salad or this peach burrata salad.
- Top a sweet potato casserole with candied pecans!
- Add as a topping to an early morning yogurt granola bowl!
- Add crunch to a healthy bowl of roasted butternut squash soup!
Storage
For candied pecans, I follow the 2-3 rule to maximize freshness:
- Room temperature - store in an airtight container. Pecans will stay fresh for 2-3 days.
- Refrigerator - store in an airtight container. Pecans will stay fresh for 2-3 weeks.
- Freezer - Store in an airtight freezer bag. Pecans will stay fresh for 2-3 months.
FAQ
This is likely because you haven't let them air dry for long enough. They take about an hour to be fully dry. If after that hour they're still too sticky for you, you can roast them in the oven at 325˚F for 3-4 minutes. That should sufficiently seal the sticky.
Absolutely. Add ¼ to ½ teaspoon of cayenne pepper depending on your level of spicy you want in your life.
I use a large sauté pan or frying pan. You can certainly use a non-stick pan as well. The pecans are quick to soak up the brown sugar mixture, so there's very little cleanup if you use a stainless steel pan though.
No, this is not necessary. Certainly this would make them a bit crunchier, so if your preference is for crunchy candied pecans, you can toast in advance. I don't see a need personally.
Yep -- this same process would work for any other nut.
Sure can. Just make sure your pan is big enough!
Soup & Salad Recipes to Try
Don't forget about these soup and salad recipes!
And don't forget to floss!
xox,
kathryn
Easy Southern Candied Pecans
Ingredients
- 2 cups pecan halves
- 6 Tablespoons brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ½ Tablespoons water
Instructions
- Line a sheet with parchment paper or silicone mat. Set aside.
- Combine brown sugar, ground cinnamon, salt, vanilla extract and water in a frying pan over medium heat.
- When the mixture starts to bubble, add in the pecan halves, stirring to coat completely. Continue stirring constantly until the pecans turn a glossy color (about 1-2 minutes). Be careful to keep stirring so the pecans don't burn. If you smell or see the pan smoking, remove from the heat immediately.
- Place coated pecans on a parchment-lined baking sheet or silicon mat until dry and cool.
- Break any clumps apart. Enjoy halves or cut into pieces to add to salads!
Let Me Know What You Think!