Simple ingredients and a little warm spice in these stove top candied pecans make it a deliciously sweet treat that’s easy to quickly pull together for a party, for a snack, or for your salad!
I’ve gotta be careful when I make these candied pecans. Because Brian will scoop them up and take them to work for a snack.
Is it a spouse thing to take your food you had plans for? Thankfully candied pecans are very quick and easy to make, not to mention completely delicious. Which is why Brian takes at least half when I make them.
Candied pecans are usually involved in fall and holiday baking (and be sure, they will be reappearing in posts this year!) but I have been loving them in my favorite summer salad, full of strawberries and avocados and candied pecans. I mean, there’s other stuff, too, but who’s gonna say ‘no’ to a salad full of yummy treats?
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And yeah, I said ‘favorite salad’. The lady known for calling salad ‘rabbit food’, since I know my friends from the navy are probably going to call me out on it. I’ve grown and changed my ways, really!
Anyway, candied pecans are so versatile in use and this is my quick way of doing it stove top without eggs or egg whites. You stir up the syrup: brown sugar, water, a splash of almond extract (vanilla is traditional, but there’s something about almond extract that tastes amazing on these candied pecans), cinnamon, and a pinch of salt, in a nonstick pan. Then toss the pecans in the pan and let the syrup reduce down for a few minutes. Then you let it cool on some parchment paper in one layer. Boom, tasty little pieces of salad boosting wonder. And snacking wonder.
These do tend to stick to each other (not so much your hands) but that’s no real problem because you’ll be gobbling them all down in front of the Macy’s Thanksgiving Day Parade this year like I do every year.
I like using chopped pecans (more pieces of candied goodness per batches) but if you are looking for a beautiful batch, use halved pecans like I have for the photos.
These are so good in cinnamon rolls, sticky buns, salads, or just as a snack by themselves.
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- 1 cup brown sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup water
- 1/2 tsp almond or vanilla extract
- 2 cup pecan halves or chopped pecans
- Combine all ingredients except the pecans in a non-stick skillet and stir well over medium heat until the sugar dissolves and the mixture is bubbly.
- Add the pecans and cook, stirring to coat the pecans in the syrup. Allow to reduce, stirring occasionally to ensure the pecans and syrup don't burn, for about 5 minutes.
- Remove from the heat, and pour the pecans out on a parchment paper-lined baking sheet, spreading them into one layer with a silicone spatula, to let the pecans cool. Once completely cooled down, break apart and keep in a sealed container for up to 2 weeks.
Amount Per Serving: Calories: 134
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.