Candied Pecans are a must make snack! Low in carbohydrates and sodium, these gluten-free treats are sure to go fast at your next holiday party or get together. Snack on these nuts, top yogurt, oatmeal, ice cream, etc.
The possibilities are endless with this gluten-free candied pecan recipe. Simple ingredients that provide a big payout in flavor. Sweet, crunchy, and dusted with sea salt.
Table of Contents
Why You’ll Love This Recipe
- Made with 4 ingredients
- Gluten Free
- Sweet and savory
- Can be used in baking, topping desserts, or eat as a snack
- Pecan Halves
- Olive Oil
- Yacon Syrup
- Sea Salt
How to Make Candied Pecans
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Add all your ingredients into a bowl. Then toss well so that the pecans are evenly coated.
- Spray baking dish with cooking spray and spread out your nuts in an even layer. Bake as directed for 15 minutes. Remove and allow the nuts to cool then serve!
- Add in some almonds as well for a pecan and almond mixture
- Sprinkle in some cinnamon for a warm flavor
- Make sure your nuts are in a single layer, so you can get an even cook.
- Halfway through toss the nuts, and then continue baking.
- You can use an air fryer if you own one instead of baking in the oven.
- Sprinkle in some cayenne for a kick of spice to the nuts
You can store these delicious pecans in an airtight container on the counter at room temperature for up to 7 days.
If you don’t want to eat them all right away feel free to freeze them in an airtight container or sealable bag that you remove as much air as possible. The nuts can freeze for 3-4 months. Or use a vacuum seal system to extend the freezer life.
Thaw the nuts on the counter then enjoy. The pecans might be a bit softer in texture once thawed from being frozen. But, they will still taste great.
Ways To Use Candied Pecans
- Top yogurt
- Mix in oatmeal
- Ice cream topper
- Top sweet potato casserole with nuts
- Salad Topper
There are a few reasons as to why the pecans could be soft. One of the biggest reasons is they are exposed to humidity. If your nuts have moisture, they will soak it up and then become soft to eat. Your nuts have to be fully cooled and cooked completely before you store them. The other option is you are using older nuts. Fresh nuts are best, as they will bake and stay crunchy whereas old pecans can become soft in texture.
If you are worried about your candied nuts burning as they are toasting in the oven, here is a trick I use. Take aluminum foil and place over the top of your pan, sitting right on top of the nuts. It protects the sugar mixture and still allows your nuts to toast and become crunchy without burning. Just lay lightly on top, don’t press down hard, as you don’t want to remove the coating from your pecans.
There is a difference. Pralines have a different coating on them that gives them a chewy texture with a caramel coating. Candied is a sweet light glaze or crust that coats your nuts.
Here are more delicious recipes to try
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- 2 cups (198 g) pecan halves 8 oz
- 1 tablespoon olive oil
- 2 tablespoons yacon syrup
- ½ teaspoon Celtic sea salt
- In a large bowl, combine 2 cups pecan halves, one tablespoon olive oil, 2 tablespoons yacon syrup and 1/2 teaspoon Celtic sea salt.2 cups pecan halves,1 tablespoon olive oil,2 tablespoons yacon syrup,½ teaspoon Celtic sea salt
- Mix these together until the pecan halves are thoroughly covered.
- Place them in a single layer in the bottom of a 9 x 13-inch glass baking dish and bake them at 350 degrees Fahrenheit for 15 minutes.
- Remove them from the oven and then allow them to cool.
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