These Candied Pecans are crunchy, dairy-free, rich in flavor, sweet, savory, and addictive. They are the perfect appetizer or snack for entertaining, sweet cravings, munching, salad topping, or gifting!
The Candied Pecans are made without egg whites, and the recipe requires only a handful of ingredients. The recipe is not only easy but highly versatile, and you can customize it to your taste.
About Candied Pecans
These candied pecans are easy to make with a few ingredients. Pecans are toasted in the oven, and the recipe does not require egg whites.
Instead, I used oil and water to coat each pecan well with the sugar mixture. Candied Pecans are sweet, highly addictive, crunchy, and nutritious.
They are great for parties, munching, or as an edible gift to loved ones! The pecans are sweet and highly flavorful, with maple syrup, sea salt, and cayenne pepper.
The recipe is highly customizable, and you can add sugar and spices of your choice. If you like cinnamon sugar pecans, add a teaspoon of ground cinnamon. If you do not prefer heat, skip adding cayenne pepper.
These candied pecans are great for salad toppings and desserts. They can be mixed with yogurt and oatmeal and added to ice cream for a crunch.
Why You Will Love Candied Pecans
- These pecans are sweet, savory, super crunchy, and flavorful.
- The sweetness of the nuts is well-balanced with a hint of salt and spice.
- The recipe is easy to follow and will give you irresistible nuts.
- You can easily customize the recipe and add your favorite elements.
- There is no need for egg whites.
- Candied Pecans can be a healthy, delicious, homemade gift for your loved ones.
- You can use them as a topping for your favorite salad or for entertaining.
Ingredients
- Pecans: Use the raw pecan halves and do not use pre-toasted pecans. Also, do not use the rancid pecan halves; before starting the recipe, taste a couple of pecans to make sure.
- Sugar: I have used cane sugar and granulated sugar. But you can use only cane sugar or only granulated sugar. Or, use light or dark brown sugar instead of cane sugar.
- Maple Syrup: I love adding maple syrup for deep flavor. However, it is optional, and you can skip it.
- Oil: If you like a buttery flavor, use unsalted melted butter instead of oil.
- Water: Water helps coat the sugar mixture evenly with pecans.
- Sea Salt: Salt balances the sweetness of candied pecans beautifully.
- Cayenne Pepper: I love the kick of spice in my crunchy candied pecans. However, you can skip it or use red chili powder for a hint of spiciness.
How To Make Candied Pecans
- Preheat oven to 300°F (150°C).
- Line the rimmed cookie or baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, take pecan halves.
- Then add cane sugar, granulated sugar, maple syrup, oil, water, salt, and cayenne pepper.
- Toss well until pecans are entirely coated with the sugar mixture.
- Spread them in a single layer on the prepared baking sheet.
- Bake the pecans for 10 minutes, remove them from the oven, stir the nuts, and shuffle them around.
- Place the pecans back in the oven and continue baking for another 12-15 minutes or until they are crunchy and golden brown.
- Keep an eye on the oven after 15 minutes to ensure that pecans are perfectly roasted and not burned.
- Remove from the oven and let them cool completely in the pan.
- Once cooled, sprinkle granulated sugar and toss well to coat.
Storing Suggestions
- Store the candied pecans in an airtight container at room temperature for two weeks.
- Candied pecans can be frozen in a freezer-safe bag or container for up to a month.
Variations
Sugar: You can use a variety of sugar: light brown sugar, dark brown sugar, coconut sugar, cane sugar, or only granulated sugar.
Cinnamon: Add a teaspoon of ground cinnamon for cinnamon sugar pecans.
Ground Spices: For more flavor, add ground spices such as cloves, nutmeg, ginger, or pumpkin spice. You can also add more spices, such as garam masala or curry powder.
Black Pepper: Add freshly ground black pepper for more kick and flavor.
Butter: Adding melted unsalted butter will enhance the flavor of candied pecans.
How To Use Candied Pecans
- As an appetizer.
- Great for Entertaining.
- Mid-day Snack.
- A healthy way to satisfy sweet cravings.
- Enjoy them as the salad toppings.
- Mix with yogurt or oatmeal.
- Add them to the ice cream for a crunch.
- Place candied pecans in a pretty jar and give them as a homemade gift.
Helpful Tips
Pecans: Taste a couple of pecan halves before starting the recipe to ensure they are fresh and not rancid. Do not use pre-roasted pecans; use only raw pecan halves.
Sugar: You can use light or dark brown sugar instead of cane sugar. If you do not have any of them, you can use 3 tablespoon of granulated sugar instead.
Maple Syrup: It provides a nice flavor to the candied pecans, but if you do not have it, skip it and add an extra tablespoon of granulated sugar.
Oil: I have used sunflower oil; you can use any neutral-flavored oil.
Salt: I have used fine-grain sea salt, but you can also use flaky sea salt, kosher salt, or table salt. Please note that you will have to adjust the quantity of salt depending on which one you are using.
Cayenne Pepper: Adjust the amount of cayenne pepper to your taste preference. You can use red chili powder instead of cayenne pepper. Skip cayenne pepper if you dislike candied pecans with a hint of spice.
More Nut Recipes
Recipe Card
Candied Pecans (Egg-Free)
Video
Ingredients
- 2 cups (240g) pecan halves
- 2 tablespoon cane sugar or brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon maple syrup (optional)
- 1 tablespoon oil (any neutral-flavored)
- 1 tablespoon water
- ¼ teaspoon sea salt
- A good pinch of cayenne pepper (optional)
Toppings (Optional)
- 2 teaspoon granulated sugar for sprinkle
- A pinch of sea salt for sprinkle
Instructions
- Preheat oven to 300°F (150°C). Line the rimmed cookie or baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, take pecan halves. Then add cane sugar, granulated sugar, maple syrup, oil, water, salt, and cayenne pepper.
- Toss well until pecans are entirely coated with the sugar mixture. Spread them in a single layer on the prepared baking sheet.
- Bake the pecans for 10 minutes, remove them from the oven, stir the nuts, and shuffle them around.
- Place the pecans back in the oven and continue baking for another 10 minutes or until they are crunchy and golden brown.
- Keep an eye on the oven after 15 minutes to ensure that pecans are perfectly roasted and not burned.
- Remove from the oven and let them cool completely in the pan. Once cooled, sprinkle granulated sugar and sea salt and toss well to coat.
Storing Suggestions
- Store the candied pecans in an airtight container at room temperature for two weeks.
- Candied pecans can be frozen in a freezer-safe bag or container for up to a month.
Notes
- Pecans: Make sure to taste a couple of pecan halves before starting the recipe to check they are fresh and not rancid. Do not use pre-roasted pecans; use only raw pecan halves.
- Sugar: You can use light or dark brown sugar instead of cane sugar. If you do not have any of them, you can use 3 tablespoon of granulated sugar instead.
- Maple Syrup: It provides a nice flavor to the candied pecans, but if you do not have it, add extra tablespoon of granulated sugar.
- Oil: I have used sunflower oil; you can use any neutral-flavored oil.
- Salt: I have used fine-grain sea salt. But you can also use flaky sea salt, kosher, or table salt. However, please note that you will have to adjust the quantity of salt depending on which one you are using.
- Cayenne Pepper: Adjust the amount of cayenne pepper to your taste preference. You can use red chili powder instead of cayenne pepper. Skip cayenne pepper if you dislike candied pecans with a hint of spice.
Nutrition (Approximate Values)
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