One of the most simple recipes is making candied nuts. I’m using pecans here but you can use walnuts, cashews, hazelnuts, and almonds as well. Or toss in a combo!
Making them on the stovetop is simple and saves time from roasting them in the oven. You can eat them as is, add them to a salad, bake them into muffins or cookies, add them to oatmeal, homemade granola, or muesli, or toss them in a mix of candied pecans, pretzels, and popcorn. Yum!
Keep reading to learn how to make stovetop candied pecans. It’s for the classic brown sugar cinnamon pecans. I also provide variations for other flavors below.
This recipe makes 2 cups and takes less than 10 minutes to make. It’s easy to double the ingredients if you are making this for a larger group. There is minimal extra time involved in doubling or tripling the recipe.
Candied Pecans Stovetop
I love how the brown sugar caramelizes… it tastes great with pecans and reminds me of the Fannie May Turtles I used to eat (that now contain palm oil so I haven’t had them in years).
You’ll want to use a sheet of parchment paper or a plate to let them cool off before serving or storing.
Using a heavy-bottomed pan is best but you can use any non-stick frying pan, stainless steel pan, cast iron skillet, or copper pan.
Ingredients
- 4 tablespoons butter
- 2 cups pecans
- 4 tablespoons brown sugar
- 4 tablespoons granulated sugar (white sugar)
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- See below for optional add-ins
Equipment
- Baking sheet and parchment paper or plate
- Measuring cup and spoons
- Medium bowl
- Non-stick pan or cast iron pan
- Knife, spoon, spoon for stovetop
- Bowl for serving or storing
How to Make Candied Pecans Stovetop
- Combine white sugar, brown sugar, cinnamon, and salt in medium bowl; set aside
- Melt butter in pan on medium-low heat
- In the meantime, line baking sheet with parchment paper (if using)
- When melted, turn stove to medium heat and add sugar mixture, vanilla extract, and pecans to pan
- Mix for 1 minute so the nuts are covered
- When coated, put on parchment paper or plate to cool. Separate them so they don’t clump.
- Enjoy!
Mixing pecans into sugar and butter on stovetop ~ Image credit: Dawn Head
Change It Up
Some combos:
- 1 cup pecans and 1 cup other nuts
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon pumpkin pie spice with a dash of nutmeg
- Dash of chili powder and lime zest
Candied pecans cooling on baking sheet ~ We like clumps of brown sugar but you can mix so it dissolves and is more glazed ~ Image credit: Dawn Head
Storing
Once they are cooled, you can store them in a covered bowl or mason jar on the countertop for up to a week or in the refrigerator for 2 – 3 weeks. You can also freeze them in an air-tight container or freezer bag (get the air out before sealing) for 3 months. Thaw in the fridge before serving.
Stovetop Pecans with Brown Sugar
Making glazed pecans on the stovetop is fast because there isn’t the roasting time. This hits the spot when you are looking for something sweet. It’s fun to add to air-popped popcorn for movie night. They also are nice to put out for parties or with a tray of cookies around the holidays.
Kids love them — be sure to check for allergies first. It’s a great snack. In researching pecans, I learned Georgia is the #1 supplier in the United States, producing around 1/3 of the pecans.
Thank you for being interested in learning about ways to avoid palm oil. These are simple to make and a great way to avoid processed foods.
Love nuts? I do and get the big Kirkland brand bags from Costco. They freeze well. According to the University of California Division of Agriculture and Natural Resources, you can store pecans in the freezer for two years plus. This is a great way to buy a larger bag as use them as needed.
Please check out my other recipes with nuts as well:
- Walnut Pie Recipe with Maple
- Candied Walnuts
- Carrot Date Balls (can add nuts)
Candied Pecans Stovetop Easy Recipe
Equipment
- Baking sheet and parchment paper or plate
- Measuring cup and spoons
- Medium bowl
- Non-stick pan or cast iron pan
- Knife, spoon, spoon for stovetop
- Bowl for serving or storing
Ingredients
- 4 tablespoons butter
- 2 cups pecans or any nuts or combo
- 4 tablespoons brown sugar
- 4 tablespoons granulated sugar white sugar
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- See below for optional add-ins
Instructions
- Combine white sugar, brown sugar, cinnamon, and salt in medium bowl; set aside
- Melt butter in pan on medium-low heat
- While butter is melting, line baking sheet with parchment paper (if using)
- When melted, turn stove to medium heat and quickly add sugar mixture, vanilla extract, and pecans to pan
- Continue mixing for 1 - 2 minutes so the nuts are covered
- When coated, put on parchment paper or plate to cool. Separate them so they don't clump.
Notes
- 1 cup pecans and 1 cup other nuts
- ⅛ teaspoon pumpkin pie spice with a dash of nutmeg
- ⅛ teaspoon cayenne pepper
- Dash of chili powder and lime zest