Sweet & Salty Candied Pecans Recipe
These Sweet & Salty Candied Pecans are addictive! The perfect combination of sweet, salty and crunch which we all love! Great for salad toppings or snacking.
Have you ever enjoyed one of those fabulous restaurant salads with those yummy pecans? You can make your own with this recipe with only 4 ingredients!
Sweet & Salty Candied Pecans are easy to make and perfect to dress up dishes when entertaining. Use as toppings for your favorite dishes or a snack during the holidays.
Also See my Strawberry Watermelon Salad recipe which is topped with these Sweet and Salty Candied Pecans.
These are an easy make ahead treat which is a time saver when preparing for entertaining. We have kept them in an airtight container for up to one week sitting on the kitchen counter. They don’t really last any longer because we eat them so quickly.
Serving these Sweet & Salty Candied Pecans as a salad topper is my favorite but the make a great gift from the kitchen too! Package them in a small jelly jar with a pretty ribbon for co-workers or friends.
More Recipes Using Pecans:
- Skillet Caramelized Apple-Pecan Breakfast Biscuits
- Pecan Snowdrop Cookies
- Pecan-Apple & Raisin Crescents
- Triple Nut Diamond Bar Cookies
- 1 cup pecans halved
- ¼ cup water
- ¼ cup sugar
- 1 Tbsp. Sea Salt
- Bring sugar and water to a boil in a heavy saucepan.
- Stir in pecans.
- Continue to boil and stir frequently with a wooden spoon until liquid boils out. This should take about 7 or 8 minutes. DON'T WALK AWAY.
- Line a baking pan with foil and spray with non-stick spray.
- Once the liquid boils out, pour the pecans onto the foil in a single layer.
- Sprinkle with salt.
- Bake in preheated oven at 300° for 10 to 20 minutes or until lightly toasted. (Oven temperatures vary so keep an eye on them)
- Cool completely before serving.
- May be stored in an airtight container for up to 5 days.
Why so much water? I’ve been boiling away for 10 mins and it’s still lots of liquid. did you mean 1/4 cup water and 3/4 cup of sugar?
Thank you for asking! It was indeed a typo and should say 1/4 Cup water. It has been updated with the correction.
The recipe doesn’t say when to add the salt.
Opps! Thanks for letting me know. The recipe has been updated.
Shirley, I’ve featured your pecans at Five Star Frugal this week. I hope you’ll join me with another gorgeous post. Love, Mimi xxx
http://atrayofbliss.blogspot.com.au/2015/08/five-star-frugal-16with-pearls-and-candy.html
I’m pretty sure I could eat a huge bowl of these right now!
Thanks for joining Cooking and Crafting with J & J!
This recipe looks awesome. Thanks so much for sharing, I can’t wait to try it! 🙂
Hi Shirley. Gosh these sound mouthwatering! I can see them packaged with plaid ribbon for Christmas gifts for guys for sure! I’d love it if you’d share this at my linkup at A Tray of Bliss. I don’t know how we haven’t met before. We share so many blogging friends! Following, and pinned. Love Mimi xxx
http://atrayofbliss.blogspot.com.au/2015/08/five-star-frugal-15the-pink-one.html
I love pecans, especially if they’re glazed or sugared. Double yum! Thanks for sharing with us at Funtastic Friday:-) Your recipe is pinned and stumbled!
I love pecans although I don’t have them very often. These sound delicious so next time I have a party I’ll be serving these. Thanks for linking up with us at #AnythingGoes
My, my, my! This sounds amazing. Thanks for linking up at the Weekend Blog Hop at My Flagstaff Home!
Jennifer
I’m sure I wouldn’t be able to stop at one! These look delicious and perfect for nibbles. Thanks for sharing the recipe with us at #WednesdaysWisdom.
These look wonderful and so easy! I just put a salad recipe up on my blog that uses candied pecans but I bought mine at Trader Joe’s. I really should have made them myself and I will next time! Thanks for the recipe.
This recipe looks great. My brother -in-law manages a pecan farm so he gives me tons of them. I know what I am going to do with some of them.
Thanks for the recipe,
Bev
Groan, thanks a lot, Shirley, now I’m craving these! 😉
LOL Melinda. They’re easy to make! We love them on our salads but have been known to snack on them also. 🙂