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Candied Pecans

 Candied Pecans
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
8 ServingsPrep: 20 min. Bake: 40 min.


  • 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 McCormick® Pure Vanilla Extract


  • 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.
  • Grease the sides of a large heavy saucepan with remaining butter; add
  • sugar, water, salt and cinnamon. Cook and stir over low heat until
  • sugar is dissolved. Cook and stir over medium heat until mixture
  • comes to a boil. Cover and cook for 2 minutes to dissolve sugar
  • crystals.
  • 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.
  • 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.

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Candied Pecans (continued)

Nutritional Facts: 1 serving (2 ounces) equals 380 calories, 30 g fat (4 g saturated fat), 8 mg cholesterol, 177 mg sodium, 30 g carbohydrate, 4 g fiber, 3 g protein.