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!

Top down shot of candied pecans on a baking tray.

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 You’ll Love These Candied Pecans

  • 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!

Notes on 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!
Jar of candied pecans spilling onto kitchen towel

How to 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

  • 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

Jar of homemade candied pecans

How to Store

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.

More Pecan Recipes

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Top down shot of candied pecans on a baking tray.

Candied Pecans

Servings: 6 servings
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
These stovetop candied pecans are deliciously crunchy, quick and easy to make, and you just need 3 ingredients to make them!
4.50 (from 2 ratings)
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Ingredients

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.
Calories: 149kcal, Carbohydrates: 8g, Protein: 2g, Fat: 13g, Saturated Fat: 1g, Sodium: 28mg, Potassium: 68mg, Fiber: 2g, Sugar: 5g, Vitamin A: 98IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg

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.

Cuisine: American
Course: Desserts, Salads, Snacks
Author: Jessica Hylton