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–+ servings
A bowl of candied pecans on a lace table cloth, surrounded by fall leaves.
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5 from 1 vote

Candied Pecans

These stovetop candied pecans are a little bit smokey, a little bit spicy and absolutely perfect for Autumn salads, Thanksgiving side dishes or all on their own. They’re vegan, gluten-free, they take just 5 minutes to make and 20 minutes to harden in the fridge! 
Prep Time2 minutes
Cook Time3 minutes
Cooling time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: International
Diet: Gluten Free
Servings: 8 servings
Calories: 108kcal
Author: Genevieve Morrison

Equipment

  • parchment-lined baking sheet or plate
  • frying pan
  • mixing spoon

Ingredients

  • 1 cup pecans
  • 3 tbsp. dark brown sugar
  • ½ tsp. cinnamon
  • ⅛ tsp. cayenne pepper – or more if you want them spicier
  • ¼ tsp. smoked paprika
  • ¼ tsp. sea salt – or kosher salt
  • ¼ tsp. real vanilla extract
  • 1 tbsp. water

Instructions

  • Line a baking sheet with parchment paper or Silpat.
  • To a pan, add 3 tbsp. dark brown sugar, ½ tsp. cinnamon, ⅛ tsp. cayenne pepper, ¼ tsp. smoked paprika, ¼ tsp. vanilla extract, ¼ tsp. sea salt and 1 tbsp. water. Mix it all together and turn on a MEDIUM heat. 
  • Allow sauce to bubble for 1-2 minutes, then add 1 cup pecans. Stir them around until each is thoroughly coated in the sauce.
  • Pour pecans onto the parchment in 1 layer. Do your best to spread them out a bit. Refrigerate them for 20 minutes to harden them. Once cooled, pull any that are stuck together apart with your fingers and set them aside. While the pecans refrigerate, make the bacon and Brussels.

Notes

Keep in mind, the pecans are supposed to be a bit sticky, even after they cool. I think they’re more delicious that way. But if you want them to be dry, simply bake them on parchment paper at 350 F. (175 C.) for 5-7 minutes.
They will last 2-3 weeks if stored in an airtight container. You can also freeze them for 18 months to 2 years, although they may be a little rubbery when thawed.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.

Nutrition

Serving: 1ounce | Calories: 108kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 62mg | Potassium: 65mg | Fiber: 1g | Sugar: 6g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg