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Simple Stovetop Candied Pecans

Is there anything more satisfying than stove top candied pecans? This recipe is so easy and the pecans are super delicious, especially on a salad, or by the handful.

A coupe glass with the candied pecans in them and more pecans strewn across the wooden table

Love me some candied nuts

One thing I have always loved, is candied nuts.

Probably because it has the word candy in it.

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No, not really. I’ve always enjoyed having candied walnuts or other candied nuts sprinkled on my salad or in my fist before it gets transferred into my open maw.

I never really thought of making them myself until my sister Robyn started to make candied nuts around the holidays.

Then I realized, that these candied pecans were like a drug. I’d have a little and want more. So, I’d have more and yet it wasn’t enough because I’d want even more.

So, I only make candied pecans (or other candied nuts) when I’m going to have a dinner party and going to serve a salad that would be enhanced by the nuts.

But the dilemma is, I believe that every salad could be enhanced with these delish nuts. And I still eat quite a few salads, so shouldn’t I be able to have nuts on those salads too? Why do I have to just serve them to stupid guests?

See? I become disgruntled and mean. So, I limit how many times a year I make these fabulous nuts so I can stay my sweet self.

And when I do make this recipe, I make only a cup.

Because as I stated before, one handful would become two etcetera, etcetera.

How to make stovetop candied pecans

Pecans, brown sugar, a jar of pecans and a cast iron pan in the background

First thing I do is grab my sauté pan. Next, I  measure out one cup of pecan pieces and 1/4 cup brown sugar along with one tablespoon of water.

I heat the sauté pan and dump the brown sugar and water into it.

Once the sugar is melted, I cook it until it is all bubbly!

My kitchen is so dark and never gets sun. I had to take this photo with the ISO way high.  The colors are a little off.

A pan of melted and bubbly sugar on the stove

Time to dump the pecan pieces and salt into the pan. I stand over it and stir, stir, stir and let it cook for five minutes.

Once the pecans are done, I place them on a wax paper covered wire rack.

Pecans were added to the sugar mixture and laid on a parchment paper wire rack to cool

Time to let them cool completely. They will get nice and crunchy.

Woohoo, let’s look at them a different way.

A yellow bowl filled with the candied pecans with some chocolate strewn on the wooden table

Of course I had to put some candy with the candied pecans.

Now, let’s see it a different way.

A coupe glass with the candied pecans in them and more pecans strewn across the wooden table

Let’s see it on a salad.

Pecans on the love me some wedge salad

See! Perfect on a salad.

I hope you enjoyed this recipe!

Would you be so kind to comment and tell me what nut you love best candied?

And as always, may all your dishes be delish!

If you’ve tried this I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A coupe glass with candied pecans in it and a lot of pecans on the wooden table

Stovetop Candied Pecans

Candied pecans are great sprinkled on a salad or eaten by the handful
5 from 2 votes
Print Pin Rate
Course: Nuts
Cuisine: Dessert
Keyword: candied pecans
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 16 tablespoons
Calories: 60kcal

Ingredients

  • 1 cup pecan pieces
  • 1/4 cup brown sugar
  • 1 tablespoon water
  • 1/8 teaspoon salt

Instructions

  • Heat a sauté pan on medium heat and dump the brown sugar and water into it
  • Stir until melted and bubbly
  • Dump pecans and salt in and stand there stirring for 5 minutes
  • Place some wax paper on a wire rack and spread the pecans on it to fully cool
  • Sprinkle some on a salad
  • Or eat a handful
  • Smile
  • Enjoy
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Nutrition

Serving: 1tablespoon | Calories: 60kcal | Carbohydrates: 4g | Fat: 4g | Sodium: 1mg | Potassium: 32mg | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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5 Comments

  1. I love nuts and I agree you have to limit yourself. These looks so good and I can imagine how great they would be on a salad 🙂

    1. Stephanie,

      Thanks. Yes, it’s easy for me too eat too many nuts. I always reason with myself, “but they are small.” But not after many handfuls! 😉

  2. I’ve been making candied nuts in the oven for years. 92 degrees outside and I am not turning on the oven . I am amazed I get to have candied pecans on my salad for supper and in 5 minutes!!! Yay These really are delicious!

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