Candied Nuts can be used for toppings on all kinds of desserts, from ice cream to pies, puddings, custards, trifles, and more! And they’re pretty great on their own, too. Bag them up and take them with you on your road trip or hike.
This recipe will teach you how to make candied pecans, but you can substitute different types of nuts if you like! Black walnuts, almonds, and cashews also work great with this recipe.
These candied pecans would go great as toppings on many of my desserts! Try them on these:
- Southern Sweet Potato Pie
- Coconut Cream Pie
- Key Lime Pie Extraordinaire
- Southern Spice Pie
- Grandmama’s Chocolate Meringue Pie
- Cantaloupe Ice Cream
- Strawberry Chocolate Chip Ice Cream
- Stuffed Figs with Mascarpone
- Blackberry Trifle with Luscious Custard Filling
How to Make Candied Pecans
It’s easy to make candied pecans or other candied nuts. You need just a few ingredients: the nuts, of course; unsalted butter; Alaga syrup; brown sugar; and a pinch of salt.
As far as kitchen equipment goes, you’ll need parchment paper and a nonstick skillet.
You can make these candied pecans with either a glossy and smooth coating, or a coarse, sugary coating. If you prefer to make the outside coating more sugary and less shiny, continue stirring the nuts after you remove them from the heat.
- 2 cups roughly chopped pecans walnuts, almonds, or cashews are fine too
- 1 tablespoon unsalted butter
- 2 tablespoons Alaga Syrup or any dark corn syrup
- 1 tablespoon brown sugar light or dark
- 1 pinch salt
- Place a piece of parchment paper near the stove. In a non-stick skillet over medium heat, melt the butter. Add chopped nuts, syrup, brown sugar, and a pinch of salt
- With a wooden spoon, stir continuously for about 3 to 5 minutes or until the nuts are coated. Once the nuts are completely coated and have soaked up all the liquid, remove the nuts to the parchment paper and spread them apart to cool.
- Allow the nuts to completely cool and store in an airtight container for up to 4 weeks.