Candied Pecans are one of my favorite things to make as a topping for my desserts. They are buttery, salty and sweet at the same time.
More than a recipe, this is a good trick to get a healthy-ish snack or a crunchy topping for desserts, pancakes or oatmeal.
You can store this candied pecan in a glass jar for up to 2 months and they will be as yummy and crunchy as day 1.
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How to make candied pecans?
They are pretty easy to make. I toss all the ingredients into a non-stick pan and I stir for a couple minutes until the pecans are caramelized.
It’s important to use a 100% nonstick pan because you don’t want a mess when making caramel.
As soon as the candied pecans are done I transfer them to a tray covered with parchment paper or greased foil. Then with the help of a fork, I separate each pecan to avoid pecans sticking to each other. In 10 minutes they are ready to use or to be stored.
- 1 cup pecans
- 2 tbsp salted butter
- ¼ cup brown sugar
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In a nonstick pan over medium heat, toss all the ingredients. Stir constantly for about 3-5 minutes until you get a brown caramel. Make sure that every pecan is coated.
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Transfer the pecans to a baking tray covered with parchment paper. Separate each pecan avoiding overcrowding and that they stick to each other. Let them cool for 10 minutes at least.
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.