Candied Pecans

Toast pecans. In a large dry skillet over medium heat, add 2 cups of pecan halves. Toast for 4–7 minutes, stirring often, just until fragrant — they’ll smell nutty and turn a shade darker. Don’t overdo it; toasting intensifies their flavor and crispness, making them richer and more aromatic. Remove the pecans from the heat and transfer them out of the skillet to cool.

Line your countertop with a sheet of parchment paper so the candied pecans have a place to cool once they are done. In the same skillet, add 1/2 cup of granulated sugar and 2 tablespoons of water.

Stir the sugar and water together over medium heat just until it starts to bubble.

Add the toasted nuts back to the skillet, gently stirring until all of the nuts are coated.

Add ¼ teaspoon of cinnamon and 1 teaspoon of vanilla to the toasted pecans, stirring until evenly coated and fragrant. This touch of spice and warmth enhances the sweetness, and you can easily adapt the recipe with other nuts like walnuts or flavorings such as pumpkin spice or sriracha powder for a seasonal or spicy variation.

Stir everything together until the pecans are completely coated and the sugar mixture has dissolved, leaving a glossy, even finish on each nut.

Working quickly, spread the candied pecans onto the parchment‑lined countertop in a single layer. Use a spoon or spatula to separate the nuts while they’re still warm unless you prefer clusters, as they will stick together as they dry. Allow them to cool completely so the sugary coating hardens into a crisp shell for about 30- 45 minutes, leaving the pecans glossy, crunchy, and ready to eat! Once they are dry, store them in an airtight container or a zip-lock bag.

Enjoy!

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