Easy Candied Pecans Recipe | Sweet Buttery Glazed Pecan Snack
Glossy, crunchy candied pecans with buttery caramelized sugar, cinnamon, vanilla, and a hint of salt. Quick stovetop or oven method for a shatter-crisp, non-sticky coating.
Ingredients
Ingredients
- 4 cups raw pecan halves
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 tablespoons unsalted butter
- 1 large egg white, lightly whisked
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper (optional)
Instructions
Instructions
- Line a baking sheet with parchment paper and measure all ingredients.
- Whisk the egg white in a large bowl until frothy, then stir in the vanilla.
- Add the pecans and toss until evenly coated and glossy.
- In a small bowl, combine the granulated sugar, brown sugar, cinnamon, salt, and cayenne if using.
- Sprinkle the sugar mixture over the pecans and toss until no dry pockets remain.
- Melt the butter in a large nonstick skillet over medium heat.
- Add the coated pecans and cook, stirring constantly, for 6 to 8 minutes until the sugar melts, turns glossy, and clings to the nuts.
- When the pecans look shiny and deepened in color with minimal loose sugar in the pan, immediately spread them onto the prepared baking sheet.
- Use two forks to separate any clumps while warm and let cool completely for about 30 minutes until crisp.
- Taste and sprinkle a tiny pinch of salt if desired.
Notes
For an oven method, heat to 300°F (150°C), prepare pecans through coating, spread on a parchment-lined sheet, drizzle or dot with melted butter, and bake 25–35 minutes, stirring every 10 minutes, until dry and glossy; cool on the pan. Keep heat moderate on the stovetop and stir constantly to prevent scorching. Separate clumps while warm and cool fully before storing. Store airtight at room temperature for up to 2 weeks; re-crisp at 300°F for 5–7 minutes if needed. Freeze up to 2 months and thaw uncovered for best crunch.