Mom's Best Recipes
Recipe

Candied Pecans

Naturally sweetened, perfectly crunchy candied pecans with warm spices and crisp edges. Snackable, giftable, and dangerously easy.

Author By Matt Campbell
4.8 (214)
A small bowl of glossy candied pecans with cinnamon and orange zest on a wooden table in soft natural light
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If you have ever bought candied pecans and thought, “These are good, but why do they taste like pure sugar and mystery,” welcome. This is my lighter-sweetened take, which still delivers that classic candy crunch, but with more real flavor and a little less sweetness screaming in your face.

We are using maple syrup as the main sweetener, plus a small hit of coconut sugar for that deeper caramel vibe. Then we make it interesting: orange zest for brightness, rosemary if you want a grown-up snack-board moment, and a pinch of cayenne if you like your sweet with a tiny wink of heat. You can keep it simple or go full “I wonder if…” and still end up with a bowl of pecans you will mysteriously keep walking past for “just one more.”

Pecans tossed in a bowl with maple syrup, spices, and orange zest before baking

Why It Works

  • Crisp, not sticky: A quick bake at a moderate temp dries and sets the coating so you get crunch that lasts.
  • Real flavor, not just sweet: Cinnamon plus smoked paprika and orange zest creates a warm, bright, almost candied-citrus finish.
  • Wholesome ingredients: Maple syrup, coconut sugar, and egg white make a lighter candy shell without corn syrup.
  • Customizable: Go classic, go spicy, go herby. The base method is rock solid.

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Storage Tips

Room temp: Once fully cooled, store in an airtight jar or container for about 1 week. If your kitchen runs warm or humid, they may soften a bit. Still delicious.

Fridge: For extra insurance on crispness, refrigerate for up to about 2 weeks. Let them come to room temp before serving for best flavor.

Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temp, then re-crisp on a sheet pan at 300°F for 5 to 7 minutes. Keep an eye on them (especially if you used rosemary or lots of zest), and give them a quick stir halfway if you feel like playing it safe.

Pro tip: If they get a little tacky, spread on a baking sheet and toast at 300°F for 4 to 6 minutes. Watch closely near the end. Cool completely and they will snap back.

Quick check: If they ever smell stale or rancid, toss them. Nuts are not shy about announcing when they are past their prime.

Common Questions

Are these actually “healthy”?

They are a lighter-sweetened take on classic candied pecans. You still get sweetness, but it comes from maple syrup plus a small hit of coconut sugar for that deeper caramel vibe, without the corn syrup situation.

Do I have to use egg white?

No, but it helps the coating cling and bake into that light, crisp shell. If you need egg-free, swap the egg white for 2 tablespoons aquafaba (liquid from a can of chickpeas). Whisk it foamy just like egg white.

Can I make them vegan?

Yes. Use aquafaba instead of egg white and make sure your sugar is vegan-friendly. Maple syrup does the rest.

Why did my pecans turn chewy?

Usually one of three things: oven temp ran low, they did not bake long enough, or they were stored before fully cooling. Bake until dry to the touch, then cool completely on the pan.

Can I use other nuts?

Totally. Walnuts and almonds work well. Keep an eye on bake time since smaller nuts can toast faster.

Any allergy notes?

Yep: these contain tree nuts and egg (unless you use aquafaba).

I started making candied pecans when I was trying to keep a “reasonable snack” in the house. You know, something that is not a cookie, but also does not feel like punishment. The first batch was fine, but it tasted flat, like sweet nuts and that is it. So I did what I always do. I started tinkering. Orange zest showed up, then smoked paprika, then rosemary for that fancy snack-board energy. Now I make a batch, promise myself it is for salads and oatmeal, and somehow it mostly disappears while I am “cleaning up the kitchen.”