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Candied Pecans in a small glass bowl.
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5 from 1 vote

Candied Pecans

Pecans are toasted on the stovetop and feature a sweet, crunchy coating.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: pecans
Servings: 12 servings
Calories: 149cal
Author: Amy Desrosiers
Cost: $10


  • large skillet
  • Measuring cups and spoons
  • baking sheet
  • parchment paper
  • Wooden Spoon


  • 2 cups pecan halves
  • ½ cup light brown sugar
  • 2 tablespoons water


  • In a large nonstick skillet, over medium-high heat add the brown and water. Stir frequently until the mixture is rapidly bubbling.
  • Add in the pecans and be sure they are all coated. Continue to stir for about 3 minutes making sure not to burn the caramel. Most of the liquid will be gone.
  • Immediately remove the pan from the heat and transfer the pecans to a parchment-lined baking sheet. Be sure they are in a single layer because they will harden and stick to one another if not.
  • Allow candied pecans to stay at room temperature for about an hour. Pecans should be fully cooled, and hardened.
  • Store leftovers in an airtight bag for up to a week at room temperature. These can also be stored in the refridgerator for u to 2 weeks and the freezer for up to 3 months.


Nutritional values may vary and are meant to be a guide.


Serving: 1portion | Calories: 149cal | Carbohydrates: 11g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 3mg | Potassium: 80mg | Fiber: 2g | Sugar: 10g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg