The easiest Stovetop Candied Pecans that take only 5 minutes to make. They are salty, sweet, smoky, and addictively snack worthy!
Your snacking situation just got better! Enter super quick and easy Stovetop Candied Pecans. We're talking barely any prep (except for getting the handful of ingredients out of the pantry), and ready in about five minutes!
Made in a skillet on your stovetop, they are perfectly salty, sweet, caramelized, and smoky. Great for snacking or garnishing recipes that would benefit from a little well-seasoned flavor boost and crunch.
They also make a great gift. Simply fill mason jars then tie some pretty twine or ribbon around the top.
Just a handful of ingredients are required:
Although this recipe is for candied pecans, the stovetop method used will work for any other raw nut so feel free to switch the pecan halves out for whatever you have in your pantry. Walnuts are particularly yummy.
The combination of brown sugar, maple syrup, cinnamon, smoked paprika, and salt makes the pecans taste exceptionally delicious! Love a bit of spicy heat? Add a few pinches of cayenne pepper!
How To Make Stovetop Candied Pecans
This naturally gluten-free recipe is so quick and easy to make on the stove. Here's exactly how it's done:
- Add everything to a pan.
- Heat for about 5 minutes over medium-high heat until the sugar mixture is bubbling, liquidy, and sticky.
- Transfer to a parchment paper or silicone mat-lined plate to harden up.
Prefer a more traditional oven-baked recipe? Check out my Vegan Candied Nuts.
How To Store
Once cool place in an airtight container or jar and store for up to two weeks. They are safe to eat past this time but might become a little less crunchy.
How To Use Candied Pecans
Stovetop Candied Pecans are great for gifting or serving as nibbles alongside drinks or cocktails when entertaining. Be sure to make plenty though as once you start eating them it's hard to stop!
They are also really good added to salads like my Strawberry Spinach Salad or Brussels Sprout Salad, with sides like my vegan sweet potatoes, on vegan cheese boards, and sprinkled or used as a garnish on cakes, desserts like cheesecake, oatmeal, pancakes, ice cream, or vegan yogurt.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Stovetop Candied PecansAuthor:
- 2 cups (200 grams) pecan nuts , (raw & shelled)
- 4 tablespoons dark brown sugar , or coconut sugar
- 4 tablespoons maple syrup
- 1½ teaspoon smoked paprika , or chipotle powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- Put the pecan nuts, brown sugar, maple syrup, smoked paprika, cinnamon and salt in a non-stick skillet and stir well.
- Place the pan over medium heat, and let the nuts cook for about 5 minutes until really bubbly and sticky. Stir them frequently and don't leave them unattended as they can burn easily.
- Turn off the heat and carefully spoon the nuts onto a parchment paper or silicone mat-lined plate or baking tray. Spread them out in a single layer with a spoon and leave them to cool at room temperature. They will get hard and crunchy as they cool down.
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.