I was looking for a simple homemade gift for my kids’ teachers and settled on candied pecans. I always loved the cinnamon-sugar flavor but assumed they were difficult to make—turns out they’re surprisingly easy. The only downside is how addictive they are; you may find yourself eating more than you planned and having less to gift. This recipe is adapted from a classic candied pecans method and makes a generous batch you can portion into jars for presents.
Candied Pecans
This version yields about 2 pounds of candied pecans (roughly 6 cups). If you need less, simply halve the recipe. I bought my pecans in bulk, but the method works well with other nuts such as almonds, walnuts, or cashews—just watch the baking time as it may vary.
Ingredients (about 6 cups)
- 6 cups pecan halves
- 3 tablespoons softened butter, divided
- 2 cups sugar
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- Candy thermometer (recommended)
Preheat the oven to 250°F (about 120°C). Spread the pecans in a single layer on ungreased shallow baking pans and place them in the warm oven for 10 minutes to take off any chill and toast them slightly.
In a large saucepan, spread 1 tablespoon of the butter around the sides. Add the sugar, salt, cinnamon and water. Cook the mixture over low heat, stirring until the sugar dissolves. Increase the heat to medium and continue stirring until it comes to a boil. Once boiling, cover and cook for 2 minutes.
After the covered time, uncover and cook without stirring on medium heat until the syrup reaches 236°F (soft-ball stage). A candy thermometer is very helpful for accuracy. When the mixture reaches 236°F, remove it from the heat and stir in the vanilla.
Add the warmed pecans to the saucepan and stir to coat each nut evenly with the syrup. Use the remaining 2 tablespoons of butter to lightly grease the baking pans.
Spread the coated pecans back onto the prepared pans and return them to the 250°F oven. Bake for 30 minutes, stirring every 10 minutes to ensure even coating and to help the sugar begin to crystallize on the nuts.
When you remove the pans from the oven, the sugar should be starting to crystallize. If the coating still looks syrupy, return the pans to the oven for a few more minutes until the sugar has set.
Once finished, spread the pecans out on wax paper to cool. When completely cooled, transfer them to an airtight container. These keep well at room temperature for several days; they’re perfect to package in mason jars with a ribbon for a thoughtful homemade gift—if they last that long!
FAQs
Store fully cooled pecans in an airtight container at room temperature. They stay fresh and crunchy for about a week.
Yes. Walnuts, almonds, or cashews work well with this method. Watch baking time closely because it can vary by nut size and type.
Absolutely. Candied nuts store well for several days when cooled and sealed, making them ideal for gifts.
Recipe
Candied Pecans
These candied pecans make great holiday gifts and party snacks—sweet and addictive.
10 mins
45 mins
55 mins
Nuts, Snack
American
18
332 kcal
Ingredients
- 6 cups pecan halves
- 3 tablespoons softened butter (divided)
- 2 cups sugar
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- Candy thermometer (optional but recommended)
Instructions
- Preheat oven to 250°F. Spread pecans on ungreased shallow baking pans and heat for 10 minutes.
- Spread 1 tablespoon butter in a large saucepan; add sugar, salt, cinnamon and water.
- Cook over low heat, stirring until the sugar dissolves.
- Increase to medium and stir until the mixture boils. Cover and cook 2 minutes.
- Uncover and cook without stirring until the mixture reaches 236°F on a candy thermometer.
- Remove from heat, stir in vanilla, then add the warmed pecans and toss to coat.
- Grease the baking pans with the remaining 2 tablespoons butter and spread coated pecans on the pans.
- Bake at 250°F for 30 minutes, stirring every 10 minutes.
- If the coating is still syrupy when removed, return to the oven a few more minutes until the sugar crystallizes.
- Cool on wax paper, then store in an airtight container once completely cooled.
Nutrition
Carbohydrates: 27 g
Protein: 3 g
Fat: 26 g
Saturated Fat: 3 g
Sugar: 24 g
Sodium: 146 mg
Let us know how it turned out!
The nutritional information is approximate and was calculated using online tools; actual values may vary.
If you enjoy these candied pecans and like nut-based treats, try a nut pastry or crescent roll recipe next time for more homemade goodies to share.