If you’re looking to spruce up those leftover pecans, look no further. These easy-to-make, delicious stovetop candied pecans are perfect for the holidays or for snacking any day of the week!
I love adding candied pecans to sweet potato casserole and my guava caramel bread pudding. Most of the time the oven is busy making all other delicious things so making these candied pecans on the stovetop is a win-win in my book!
Let me show you how to make them!
Why You’ll Love This Recipe
- Simple ingredients. I bet you have these ingredients sitting in your pantry right now. You can make candied pecans any day of the week/month/year!
- Ready in 10 minutes or less. This recipe comes together so easily on the stovetop. No need to turn on the oven!
- Scalable recipe. You can easily double the recipe and make some as toppings for casseroles, salads, desserts, or to snack on all day long.
- Perfect for gifts. Package these ups in mason jars, put a bow on them, and they make the perfect gift for the holidays!
Ingredients You’ll Need
Just 4 ingredients!
- Maple syrup. A sticky, sweet, slightly caramel-vanilla flavor that really complements the pecans so well.
- Brown sugar. Gives the pecans a caramel-like taste because of the molasses.
- Ground cinnamon. Warm spices are the best!
- Pecan halves. You can use raw or roasted. Either will work!
Step-By-Step Instructions
- Prep the ingredients. This recipe moves fast so make sure to have all the ingredients measured and ready to go before you begin cooking.
- Make your candied pecans. In a skillet, add maple syrup, brown sugar, and cinnamon. Heat over medium heat for 2 minutes. Stir in the pecan halves to coat and cook for 2 more minutes. Keep an eye on them so they don’t burn.
- Cool. Remove from heat. Transfer candied pecans to a baking sheet, spread them out so they don’t clump together, and let them cool.
10 Inch Skillet
A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.
Common Questions
You can use raw or roasted pecans. Any will work for this recipe!
They taste salty, sweet, and nutty with a hint of maple and cinnamon. SO GOOD.
You can use them as a salad topping, desserts, or homemade trail mix, give them as a gift, enjoy them as a snack, or make my guava caramel bread pudding!
Storage Tips
- Make sure to cool the pecans completely then store them in an airtight container for up to 2 weeks at room temperature or up to 1 month in the fridge. I don’t recommend freezing them.
Easy Stovetop Candied Pecans
Ingredients
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup pecan halves
- Optional: pinch of cayenne or chili powder for some heat
Use Candied Pecans For These Recipes
Instructions
- This recipe moves fast so make sure to have all the ingredients measured and ready to go before you begin cooking.
- In a skillet, add maple syrup, brown sugar, and cinnamon. Heat over medium heat for 2 minutes. Stir in the pecan halves to coat and cook for 2 more minutes. Keep an eye on them so they don't burn.
- Remove from heat. Transfer candied pecans to a baking sheet, spread them out so they don't clump together, and let them cool.
- Enjoy them as snacks, package them up as holiday gifts, or use them to top sweet potato casserole, guava caramel bread pudding, salads, desserts, and more!
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