Photo Collage of Making Stovetop Candied Pecans

These 5-minute stovetop Candied Pecans are a quick and easy way to make sweet glazed pecans for salads, snacking, food gifts, and more!

Whether you eat these pecans on their own or add them to a variety of dishes, they’re such an easy way to add flavor and texture to so many recipes.

Candied Pecans - In a White Low Dish on Burlap

Most candied pecan recipes I’ve seen call for making them in the oven, but something about that feels a bit too fussy and long to me.

I’ve been making candied pecans on the stove for as long as I can remember, and it only takes me 5 minutes to make them. It’s so easy!

I like not having to turn the oven on, especially when I only want to make a smaller batch. I try not to keep too many of these around because they’re so good, I want to eat them all, haha.

Candied Pecans Recipe - Served In a White Low Dish on Burlap

These candied pecans are so wonderful, especially for salads!

They are also well-suited for food gifts during Christmas and the holidays.

I actually grew up with candied pecans, sugared pecans, and maple glazed pecans of all sorts in my house at Christmas time because my dad loved ordering them every year.

Simply place the pecans in jars with ribbon or in pretty holiday tins.

How to Make Candied Pecans:

To get started, combine brown sugar, cinnamon, and salt in a skillet, and add a splash of water so the sugar has an easier time dissolving:

Pouring Water Into Skillet with Brown Sugar, Cinnamon, and Salt

Stir it all around to combine:

Melted Brown Sugar, Cinnamon, and Salt in Skillet

Cook the sugar mixture over medium heat until it gets hot and bubbly:

Bubbling Sugared Pecans Mixture in Skillet

Throw in pecan halves:

Adding Pecan Halves to the Glazed Mixture bubbling In Skillet

Raw or toasted both work, but I personally think toasted pecans taste better.

Cook the pecan halves for about 3 minutes, stirring frequently, until the liquid cooks down and glazes the pecans:

Candied Pecans Glazing in the Skillet with Sugar Bubbling

Set on parchment paper to cool, then break apart and enjoy:

Candied Pecans - In a White Circular Dish with Burlap Underneath

They are now ready to be used in salads of all kinds!

Or you know, you could just eat them. I do that too.

Very similar to this method is also my 5-minute Sticky Honey Bananas, which you may enjoy as well. Happy cooking!

Candied Pecan Tips and Questions:

These pecans are gluten-free, dairy-free, and vegan.

Why are my candied pecans sticky? If the pecans turn out sticky, this means the sugar never reached a high enough temperature to have that hard crack “brittle” coating on the outside. Electric stoves tend to have less heat power and responsiveness as compared to gas stoves, so cook for a few minutes longer if you have an electric stove or a weaker gas stove. Just watch and smell to ensure it doesn’t burn.

How to store candied pecans: Once completely cooled, in an airtight container at room temperature for a week. You can get away with two weeks or longer, but the flavor won’t be as good. They taste best fresh.

Can candied pecans be frozen? Yes, let them cool completely, then store in an airtight container for up to 2 months.

Do they need to be refrigerated? No, but they will last for 4 weeks if you do want to extend the shelf life.

Candied Pecans In a White Low Dish on Burlap

Candied Pecans

These Stovetop Candied Pecans are a quick and easy way to make sweet coated pecans for salads, snacking, and more!

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For the pecans:

  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 2 tbsp water
  • 1 cup pecan halves


  • Combine all ingredients except the pecans in a skillet and cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling.
  • Add the pecans and cook for an additional 3 minutes, stirring to coat the pecans in the glaze.
  • Remove from the heat, and spread the pecans out on parchment paper to let the pecans cool completely.
  • Break apart, and enjoy!


These can be stored in an airtight jar for about one week.


Calories: 282kcal, Carbohydrates: 22g, Protein: 3g, Fat: 22g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium: 131mg, Fiber: 3g, Sugar: 19g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated in August 2018. Originally published January 2015.