Candied Pecans are the perfect sweet and salty crunchy snack! Add them to salads, ice cream, or desserts, or eat them by the handful. They're easy to make with just a few ingredients and can be made in less than 15 minutes.
Line a large rimmed baking sheet with parchment paper or a silicone mat and spray it lightly with nonstick cooking spray.
To Toast the Pecans: Heat a large nonstick skillet over medium heat and add the pecan halves. Toast the pecans for 3-4 minutes, stirring occasionally, or until they are fragrant. Remove the toasted pecans from the skillet and set them aside to cool.
In the same skillet set over medium heat, combine the light brown sugar, water, butter, kosher salt, ground cinnamon, and ground nutmeg.
Bring the mixture to a gentle boil and cook it for 1-2 minutes, or until it thickens slightly.
Add the toasted pecans back into the skillet and toss them in the brown sugar mixture until they are evenly coated. Cook for an additional minute.
Transfer the candied pecans to the prepared baking sheet and spread them out into a single layer. Allow them to cool completely at room temperature before transferring to an airtight container.
Notes
Pecan halves make the best candied pecans. The ones that are in smaller pieces won't be as nice.
Toasting raw nuts gives you a better flavor, but you can skip step two if your pecans are already roasted.
Try to use unsalted pecans, but if your pecans are salted, reduce the amount of salt in the recipe to ¼ teaspoon.
Instead of cinnamon and nutmeg, try pumpkin pie spice, a pinch of cayenne for heat, or a sprinkle of vanilla bean powder.
To Store:Candied pecans will keep at room temperature in an airtight container for up to 10 days.