Candied Pecans are a classic snack and holiday treat, cherished for their irresistible balance of crunchy texture and rich, caramelized sweetness. This version includes a festive twist with dried cranberries or cherries, enhancing the flavor profile and making it a colorful addition to any dessert spread or charcuterie board. Originating as a Southern delicacy, candied pecans have found their way into countless American kitchens for gifting, snacking, and baking.
Ingredients
- 3 ½ cups pecan halves
- ¼ cup light corn syrup
- ¼ cup brown sugar
- 2 tbsp butter
- 1 tsp vanilla extract
- ¼ tsp baking soda
- 1 ½ cups dried cranberries (or cherries)
Instructions
Step 1: Preheat & Prep
- Preheat oven to 250°F. Grease a cookie sheet or jelly roll pan.
Step 2: Combine Syrup Base
- In a microwave-safe bowl, mix corn syrup, brown sugar, and butter. Microwave on high for 1 minute. Stir. Microwave an additional 30 seconds to 1 minute until boiling (watch carefully to prevent overflow).
Step 3: Add Flavor
- Stir in vanilla extract and baking soda.
Step 4: Coat Pecans
- Drizzle the mixture over the pecans. Spread them evenly on the greased pan.
Step 5: Bake & Stir
- Bake, stirring every 20 minutes, for up to 1 hour.
Step 6: Final Touch
- Transfer to waxed paper and mix in dried cranberries or cherries. Allow to cool completely.
Step 7: Store
- Store in an airtight container or ziplock bag for up to 2 weeks.
Tips
- Substitute walnuts or almonds for pecans for a different nut profile.
- Add ½ tsp cinnamon for a warm holiday flavor.
- Stir in a pinch of cayenne for sweet-spicy candied nuts.
- Replace cranberries with dried cherries (as the card suggests) or chopped dried apricots.
- For extra crunch, sprinkle coarse sea salt after baking.
- Use maple syrup instead of corn syrup for richer flavor.
- Keep nuts spread in a single layer to ensure even caramelization.
- Stir more frequently if your oven runs hot to prevent scorching.
Transcription of the Original Recipe
Read or copy the transcription
RECIPES FOR: Candied Pecans PREPARATION TIME: SERVES: 3½ cups pecan halves (buy at Costco!) ¼ cup light corn syrup ¼ cup brown sugar 2 TBSP butter 1 tsp vanilla ¼ tsp baking soda 1½ cups dried cranberries (or cherries) - also get at Costco ☺ Preheat oven to 250°. Grease cookie sheet (jelly roll pan). Mix together syrup, sugar, and butter in bowl. Microwave 1 min. on "high". Stir. Micro another 30 sec.- 1 min, until boiling (watch it - it will boil over!) Add vanilla & baking soda. Drizzle over nuts on cookie sheet and bake, stirring every 20 min. Cook up to 1 hr. Transfer to waxed paper & add cranberries. Store in an airtight container or ziplock for up to 2 weeks. Enjoy! Mary
From Transcription to Instructions
We kept close to the original transcription, but we broke that quick note into smaller steps so you can follow along: the instructions walk you through preheating and greasing, combining the syrup, then boiling it carefully in the microwave with a clear warning to watch for boilover. We also made it explicit to spread the pecans evenly on the greased pan before baking, and to transfer to waxed paper and mix in the cranberries, then allow everything to cool completely. These little clarifications don't change the recipe, they just make the order easier to follow.
Nutrition
Calories: 305kcalCarbohydrates: 29gProtein: 3gFat: 21gSaturated Fat: 2.1gPolyunsaturated Fat: 6.1gMonounsaturated Fat: 11.8gCholesterol: 3mgSodium: 66mgPotassium: 134mgFiber: 2.5gSugar: 26gVitamin A: 55IUVitamin C: 0.1mgCalcium: 26mgIron: 0.7mg
