Vegan Candied Pecans
These easy stovetop candied pecans are deliciously crunchy and perfect for topping everything from breakfasts to salads and desserts. You just need 3 ingredients to make them!
If you’re a salad lover, there’s a good chance you’ve probably bought those candied pecan packages in the supermarket, or even had them in your salad when you ate out at a restaurant. Well, the latter is exactly what drove me to make these at home—I wanted to replicate the pear and gorgonzola salad I had at my favourite restaurant. The result? Not only do they taste even better than store-bought, these easy stovetop candied pecans are also way cheaper.
Why This is the Best Candied Pecans Recipe
- A simple way to jazz up so many dishes. These stovetop candied pecans are perfect for topping salads, oatmeal, yogurt parfaits, and even ice cream.
- Budget-friendly. Making your own candied pecans at home is much cheaper than buying them at the store.
- Quick and easy to make. With just three simple ingredients and a short cooking time on the stovetop, you can have delicious homemade candied pecans for snacking and topping all your favourite foods!
Stovetop Candied Pecans Ingredients
You’ll only need 3 ingredients to make this recipe. How easy is that? Don’t forget to scroll down to the recipe card for a printable ingredient list.
- Vegan butter – You can use store-bought or my favourite homemade vegan butter.
- Sugar – Both unrefined cane sugar or coconut sugar will work.
- Pecans – I like using pecan halves because they pack in more crunch and look better on a salad, but pieces are fine too!
How Do You Make Candied Pecans?
- Coat the nuts. Combine the butter, sugar, and pecans in a pan set over medium-high heat. Cook for 5 minutes, stirring constantly, until the sugar and butter melts and the pecans are well-coated.
- Transfer. Transfer the pecans to a parchment-lined baking sheet. Make sure they’re all separated so they don’t stick together when they dry.
- Cool. Let the pecans cool and dry, then use them right away or store them for later.
Tips and Variations for Candied Pecans for Salad
- Be careful not to burn the nuts. Keep a close eye on the pan while cooking and stir constantly to prevent burning. Nuts can go from toasty to burnt really quickly!
- Add some heat. If you love a sweet and spicy combo, try adding a pinch of cayenne to these candied pecans.
- Give them some warmth. Warm spices like cinnamon are also a delicious addition to this recipe. A splash of vanilla extract or vanilla bean scraped from the pod is nice too!
- Use different nuts. While pecans are a classic choice, feel free to experiment with other nuts such as almonds, walnuts, or cashews.
My Favourite Ways to Use Candied Pecans
- Salads. I loved candied pecans in this shaved Brussels sprouts salad recipe.
- Oatmeal. Add a crunchy contrast to creamy Instant Pot steel-cut oats.
- Desserts. Use them on vegan ice cream sundaes or as a garnish for apple pie.
- Side dishes. Sprinkle candied pecans on sweet potato soufflé.
- Snacking. Keep a jar of these pecans in your pantry for a quick and satisfying snack!
How to Store Candied Pecans
Once the candied pecans have completely cooled and dried, transfer them to an airtight container or jar. Store them in the pantry at room temperature for up to a month.
Frequently Asked Questions
The most common culprit is not letting them cool completely. Straight off the stovetop the sugar coating is soft, and it only sets into that signature crunch as the pecans cool and harden on the parchment. Give them a good 15 to 20 minutes undisturbed, and make sure you cooked the sugar and vegan butter long enough for the coating to fully melt and cling to every nut. If your kitchen is humid, cooling them in a single layer helps them firm up faster so you get the best candied pecans, crunch and all.
They’re closely related but not quite identical. Candied pecans, like these stovetop candied pecans, are cooked with sugar until it melts and hardens into a crisp, caramelized shell around each nut. Glazed pecans usually have a thinner, glossier coating and can lean a little stickier or softer depending on the recipe. If you’re after candied pecans for salad that add a satisfying crunch on top of greens, this recipe gives you exactly that.
Stickiness usually means the sugar didn’t cook quite long enough or the pecans weren’t spread out to cool. Stir constantly over the heat until the sugar and vegan butter fully melt and coat the nuts, then transfer them straight to parchment paper and separate them quickly before the coating sets. Let them cool completely in a single layer so the shell hardens instead of staying tacky. Once cooled and crisp, store them in an airtight container at room temperature so trapped moisture doesn’t soften them back up.
Enjoy friends! If you make this candied pecan recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Candied Pecans Stovetop Recipe
Ingredients
- 1 tbsp vegan butter
- 1/4 cup unrefined cane sugar, or coconut sugar
- 1 cup pecans
Instructions
- Set a sheet of parchment paper on a baking sheet. Set aside
- In a pan over medium high heat, add the pecans, cane sugar and the vegan butter.
- Stir everything together with a wooden spoon and heat for about 5 minutes, until the sugar and butter have melted together and nuts are coated. Watch carefully and keep stirring so it doesn’t burn.
- Once nuts are coated, transfer to parchment paper, separating nuts. I like to use a silicone tons or spatula and pull them apart quickly so that they don’t set together.
- Allow to cool until hardened and either use immediately or place in an air-tight tupperware container for up to a month.
Notes
- Adapted and inspired by Natasha’s Kitchen Candied Walnuts recipe
- This recipe is vegan and gluten free.
- HOW TO STORE: You can store these nuts in an air-tight tupperware container for up to a month.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Can I use some of these candied goodness for my lunch salad??? They look really great, Jessica.
Oh YES! Thanks Angie!!
Salads with candied pecans are amazing!! I haven’t had success making them on the stovetop – only in the oven. I can’t wait to try your recipe 🙂
Thanks Megan! They’re so crazy easy and last really long.
I’ve been looking for a quick and easy candied nut recipe for a while now, so glad I found your recipe !
J, these candied pecans looks and sound fabulous! I totally feel ya on finding the most incredible meal at a restaurant and trying my best to recreate it–at home, so I don’t break the bank! Obviously, you totally succeeded in making those magical candied pecans at home. That first photo is seriously making me drool! 🙂 Send some over to your dear friend? 😉
Oh, I love candied pecans. I usually wing it, but I don’t have a 100% success rate when I do that! I will tuck your recipe aside for my next craving.
Beautiful photography! I absolutely love candied pecans and can’t wait to make these to use in my desserts 🙂
mmmm these pecans look so perfectly sweet and crunchy and addictive!
It is ABSOLUTELY perfect for everything, Jessica. By following your recipe, my homemade salad is much more tasty. Your post successfully inspired me to making different types of salad. Thank you so much for sharing such a adorable recipe!!!!
I am not a fan of nuts but my family is. My husband and daughter would loves these candied pecans. I had no idea they were so easy to make!
Yes girl! I love this recipe so much! I am totally making these for my guests when I host Thanksgiving this year.