Candied Pecans

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’d like. Black walnuts, almonds, and cashews also work great with this recipe.

These candied pecans 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. As you can see, I love to use a well seasoned cast-iron skillet as my nonstick pan.

To prepare, place a piece of your 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 3-5 minutes or until the nuts are coated with the buttery, sugary syrup mixture. 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.

Two Variations on Candied Pecans

You can make these candied pecans with either a glossy, smooth coating or a coarse, sugary coating.

• To make the glossy candied pecans, stop all stirring and coating of the pecans right when you see the sugar begin to bubble. Leave the pecans on the heat for only a few seconds more, and then pour them out onto a piece of wax paper to cool. Allow them to completely cool before handling them.
• If you prefer crystalized candied pecans, continue stirring the pecans until all the pecans are coated with syrup and the skillet begins to look a little dry.

Once the nuts have completely cooled, transfer them to an airtight container for storage. They will keep this way for up to 4 weeks.

Enjoy!

Candied Pecans

These candied nuts can turn out 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.

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Course Dessert, Side Dish

Cuisine American

Ingredients

  

• 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

Instructions

 

• 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.
  

Notes

Stacy Lyn’s Note: to make the glossy candied pecans, stop all stirring and coating of the pecans right when you see the sugar begin to bubble. Leave the pecans on the heat for only a few seconds more, and then pour them out onto a piece of wax paper to cool. Allow them to completely cool before handling them. If you want the crystalized candied pecans, continue stirring the pecans until all of them are coated with syrup and the skillet begins to look a little dry.

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