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June 25, 2012 / Food Follower

Candied Pecans

I was inspired to make these after I tried some candied pecans my mom bought me from Georgia. They are perfect for snacking or as a salad topper.

(Recipe adapted from


  • 2 cups pecan halves
  • 1/2 cup white sugar
  • 1/3 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 cup water
  • 1 large parchment-lined sheet pan
  • 1 tbsp water
  • Directions

    1) Mix sugars and cinnamon together in a medium bowl.
    2) Put half of sugar and cinnamon mixture with pecans in a large saucepan under medium heat. Cook for 1 minute.
    3) Add water, vanilla, and remaining sugar and cinnamon. Stir often with a wooden spoon.
    4) Once the mixture starts boiling, lower heat (mixture should simmer). Continue stirring pecans and cook for another 7 minutes or until the mixture becomes hard to stir and most of the liquid has evaporated.
    5) Pour pecans onto the lined sheet pan and immediately sprinkle pecans with 1 tbsp water.
    Cool for 30 minutes.
    6) If not eaten right away, store the pecans in a container and put in the refrigerator.

    Happy eating!


    Leave a Comment
    1. Susan T's Kitchen / Jun 25 2012 2:13 pm

      So glad you posted this recipe.

    2. Shiney / Jun 25 2012 2:34 pm

      These look really delicious. I just made something similar this past weekend, but I made sweet and spicy with brown sugar and cayenne pepper, and I baked them in the oven for about half an hour instead of on the stove-top.

      Do the pecans get toasted using your method? Also, what does the sprinkling of water do at the end?

      • Food Follower / Jun 25 2012 4:51 pm

        Your recipe sounds really good too! Thanks for sharing. The pecans get a little toasted using my method. I found a recipe on that said to sprinkle water at the end of the cooking process. I am not quite sure what the water did, but my guess is it gave the pecans a nice glossy finish.

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