Candied Pecans Recipe
Candied Pecans Recipe photo by Taste of Home
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Candied Pecans Recipe

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I pack these crispy pecans in jars tied with pretty ribbon for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true! —Opal Turner, Hughes Springs, Texas
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8 servings


  • 2-3/4 cups pecan halves
  • 2 tablespoons butter, softened, divided
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Nutritional Facts

380 calories: 2 ounce-weight, 30g fat (4g saturated fat), 8mg cholesterol, 177mg sodium, 30g carbohydrate (26g sugars, 4g fiber), 3g protein .


  1. Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside.
  2. Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan.
  3. Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated.
  4. Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool. Yield: about 1 pound.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Candied Pecans in Country Woman Christmas Annual 2002, p46

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Reviewed May. 27, 2016

"I made this recipe to include in the "Welcome to Savannah" gift bags for our daughter's wedding. All I say is I have given the recipe to over a dozen guests who just couldn't get enough of this tasty treat. It was first made for her Savannah themed bridal shower .... and now I am forever hooked!! I promise, this recipe is totally worth the expense and time involved. I bought the pecan halves at Costco for a better value."

Reviewed Nov. 23, 2015

"I made these yesterday, and I can't stop eating them! Perfectly spiced with just the right amount of sweetness (although I have Saigon Cinnamon which is a little more potent). Easy to make. I put some around the pumpkin pie as a decoration. I will be making this again...maybe even this weekend."

Reviewed Jan. 20, 2015

"Loved this recipe!! I doubled the cinnamon as suggested in other reviews and my goodness it's delicious!! Will be great in my salads or as a sweet snack!!"

Reviewed Nov. 9, 2012

"Oh my, now I need only Diamond of Cali pecans?

i guess i can't make them huh?"

Reviewed Dec. 18, 2011

"These are delicious! I can't wait to try them with some ice cream, but they are great by themselves too! I do think they need a little bit more cinnamon than the recipe calls for, but that is just my personal preference. I got after mixing the nuts with the sugar mixture because it looks nothing like the picture and the nuts were all stuck together. However, after it baked in the oven, the nuts were easy to separate and the sugar coating started to get crunchy. I did not have waxed paper, so I just left them on the cookie sheet to cool, and they turned out just fine."

Reviewed Aug. 1, 2010

"These are amazing. My home now smells like July. Will make again."

Reviewed Nov. 27, 2009

"Thank You -Thank you -Thank you!!This recipe is AMAZING! Very easy to make. I made a 2lbs. and they lasted less than 1hr!!! I did make 1lb just as your recipe.And the 2nd batch I added Ginger instead of Cinnamon and 1tsp of black pepper. My husband loved them!!!"

Reviewed Sep. 24, 2009

"We LOVED these nuts!

Next time I'll double the batch! TOO GOOD TO BE TRUE sums it up!"

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