Stovetop Candied Pecans | Easy + 2 Ingredients!

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You only need two ingredients and 15 minutes to make the best ever Stovetop Candied Pecans! Naturally vegan, oil-free, and refined sugar-free.

Candied Pecans are a classic holiday staple in many a home – I mean, what’s not to love about a buttery nut coated in a sweet, crunchy coating?

Today I’m going to show you how to make the easiest Candied Pecans, ever. No oven fuss, accidental burning, or long ingredient list to see here!

candied pecans on white marble packground


Store-bought (and other homemade) recipes for candied nuts seem to have at least 4-5 ingredients, some of which are not very vegan-friendly. The good news is that you only need two ingredients for this recipe:

  • Pecans (of course), and
  • Sugar!

pecans, coconut sugar, and salt in small white bowls

I used Coconut Sugar to keep things refined-sugar free, but regular brown sugar will work well here too. I haven’t tried this recipe with any other sugar-free alternatives, though I imagine they would work as well.


We’ll also add in a pinch of salt, to enhance the flavors of both the pecans and the sugar. If you want to get fancy here you could also add in a teaspoon of vanilla extract, pinch of cinnamon, or maybe even some pumpkin pie or gingerbread spices – but those are all optional.

We’ll bring the sugar and water to a boil in a nonstick saucepan, then…

pecans with sugar and water mixture in light tan saucepan with spatula


sticky cooked candied pecans in tan saucepan with gray spatula

Our sugar-y liquid will coat will wrap each pecan in a sticky (super yummy) syrup that will thicken as the water in the pan evaporates. Once the pecans start to stick and you see golden sugar “strings” as you stir, turn the heat off and place the pecans on a parchment paper-lined plate or baking tray, leaving space between them so they don’t stick together.


candied pecans on parchment paper with coconut sugar sprinkled on top

These pecans are delightfully sweet and glossy as-is, but if you’re looking for the classic crunch of candied nuts, sprinkle some extra coconut sugar on top as they cool. It is very important to let the nuts cool completely before transferring them to a container, otherwise they will stick together!

I find that leaving them on the countertop for 24 hours is best, but you can also stick them in the fridge if you want to speed things up. The longer you wait, the crunchier they’ll get.

candied pecans in small white bowl on marble background


The uses for Candied Pecans don’t stop at a holiday appetizer or fun party snack! These fun, crunchy nuts can be used in a wide variety of ways, including:

  • Tossed in salads or stuffing,
  • Folded into cookie or brownie batter,
  • or sprinkled on top of dairy-free ice cream sundaes!
  • Or eaten alone as a snack!

You only need two ingredients and 15 minutes to make the best ever Stovetop Candied Pecans! Naturally vegan, oil-free, and refined sugar-free. #candiedpecans #pecans #oilfree #vegan #stovetop |

If you’re looking for more easy recipes for holiday snacking, you’ll also love these Pizza Roasted Nuts, these Hazelnut Mocha Energy Bites, and this Best-Ever Vegan Spinach Dip!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Stovetop Candied Pecans

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5 from 5 reviews

You only need two ingredients and 15 minutes to make the best ever Stovetop Candied Pecans! Naturally vegan, oil-free, and refined sugar-free.

  • Author: Caitlin Shoemaker
  • Prep Time: 2 Minutes
  • Cook Time: 8 Minutes
  • Total Time: 10 minutes
  • Yield: about 2 cups 1x
  • Category: Side
  • Method: Stovetop
  • Cuisine: American


  • 1/2 cup (64 g) coconut sugar*
  • 1/4 teaspoon salt 
  • 1/4 cup filtered water 
  • 2 cups (200 g) pecans
  • Optional: 1-2 tablespoons coconut sugar to sprinkle on top, for added crunch


  1. Line a baking tray with parchment paper and set aside. Add the sugar, salt, and water to a medium non-stick saucepan and bring to a simmer over medium-high heat, stirring occasionally to dissolve the sugar crystals.
  2. Once the mixture starts to bubble, add the pecans to the saucepan and cook until all of the liquid evaporated from the pan, 5 to 8 minutes, stirring occasionally. The nuts will start to stick together once finished and you will see “strings” of sugar as you stir.
  3. Transfer the pecans to the paper-lined baking tray, then use your hands to separate each nut, to prevent sticking. Sprinkle with additional coconut sugar (if desired), then let cool completely, until the nuts are no longer stick to touch.
  4. Serve as desired; store in the fridge or at room temperature for up to 10 days. Storing the fridge will help keep the nuts from further sticking together.


  • Substitutions: coconut sugar can be replaced with brown sugar. Pecans can also be replaced with walnuts, if you’d like
  • Recipe Variations: feel free to add in 1 teaspoon of vanilla, almond, or maple extract for a fun flavor twist, or add in 1/2 teaspoon of cinnamon or a holiday spice blend!

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I made the Stovetop Candied Pecans but rather than coconut Sugar I used white sparkling sugar sprinkled on top., making these lovelies Not refined sugar free but still sooo good.

  2. My boyfriend made these as an accompaniment to our pumpkin pie this year, and they were wonderful! We used half pecans, half walnuts, and added some cinnamon and nutmeg as well.

  3. I made these exactly as written and used them in a salad. They were the perfect crunchy/salty/sweet addition! Thanks for making candied nuts seem less intimidating!

  4. I had left over pecans from making my pecan pie for my thanksgiving, so I decided to give this a try.

    First of all – SOOO easy.
    Second – you made me the star of thanksgiving! Everyone loved these so much – at least 5 people told me they were addicting!

    My grandma actually made me move the bowl on a different table because she couldn’t stop eating them!

    Fair to say I’ll be doing this every year! People liked them better than my pecan pie that took me 5X longer to make!

    I wish I had left overs!

    1. What a great review, thanks Sarah! I try to makes these for salad toppings, but they never seem to last long either 😉

  5. Very easy recipe to follow and pecans turn out DELICIOUS! Have made two batches, so far, with Brown Sugar. Will add these to my Christmas Baking from now on!!