Learn how to make our easy candied pecans recipe on the stove. It only takes 10 minutes. These are egg-free, gluten-free, and perfect for snacking, salads, and cheeseboards.

I’ve made this candied pecans recipe so many times, especially during the holiday season! I love these candied pecans for salads, snacks, and cheeseboards. They are perfectly sweet and a little bit salty, plus I add a little cinnamon and orange zest, making them extra delicious.

If you love candied nuts as much as we do, you may also enjoy these candied pecans made in the oven, calling for egg whites, which makes them light and crispy. I love them, but when I’m in a time crunch, the 5-minute recipe shared below is where I turn.

Key Ingredients

• Pecans: I use pecan halves to make this recipe, but you can easily swap the pecans for other nuts like walnuts, hazelnuts, or cashews!
• Brown Sugar: I love the rich flavor of brown sugar with these candied pecans.
• Spices: I combine cinnamon, salt, vanilla extract, and a little orange zest for these candied nuts. I also love a pinch of cayenne pepper for some heat, but that is optional.

Find the full recipe with measurements below.

How to Make Perfect Candied Pecans

Tip 1: Troubleshooting with water for the perfect glaze. You’ll combine sugar with spices, vanilla extract, and a little water in a skillet. Heat everything until it looks like a glaze, and then stir in the nuts. Sometimes you might need to add a tiny bit more water, especially if your sugar mixture starts to get thick and grainy before fully coating the nuts. Add a teaspoon or two of water and keep stirring to help the sugar re-dissolve and give you a smooth, even glaze that coats every pecan.

Tip 2: Knowing when they are done. The most crucial part is knowing when to take candied pecans off the heat. You’ll know they’re ready when the liquid is completely gone and the sugar has formed a shiny coating on the nuts. If they start to look grainy, go back to tip 1 where we suggest adding a teaspoon or two of water to thin the glaze.

Tip 3: Cool them on a baking sheet. Spread the pecans out into a single layer so they cool and harden evenly. If a few nuts stick together as they cool, gently break them apart once they’ve fully hardened.

Ways to Use Candied Pecans

These candied pecans are so simple to make! I add them to salads, desserts, and cheeseboards, and they are also amazing as a standalone snack.

A few recipes that would benefit from a handful of these sweet and salty nuts are this Apple Salad, this Farro Salad, my favorite Quinoa Salad, and this Warm Apple Cabbage Salad. I also love using candied nuts for this Balsamic Strawberry Salad and these coconut oil Roasted Sweet Potatoes.

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These Salted Pecans with Rosemary take snacking to new heights! Deliciously toasted and crisp, they pair perfectly with your favorite cheese or charcuterie.

Congratulations! You may not realize it quite yet, but have just come across the best keto snack ever. Given how many keto snack recipes I have created over the years, I don’t say that lightly. But these salted pecans with rosemary are one of the most delightful things you will ever put in your mouth.

I have actually been making this recipe for years now, and my friends all rave about it. Often when I am invited to a gathering, there is a request for my salty rosemary pecans. Everyone always seems amazed by them, asking me how I make them. One young woman recently asked if I sprinkled them with fairy dust, they were that good!

The truth is that these salted pecans are ridiculously simple. They take 5 ingredients and 20 minutes to make. I usually don’t even measure anything as I make them, I just go by gut instinct. But I took the time to quantify the recipe so I could share it here with you.

Fair warning that these are absolutely addictive. I only make them when I have people to share them with. Otherwise I would eat the whole batch on my own in a matter of days!

Ingredient Notes

• Pecan halves: Fresh raw pecans work best for this recipe. See the Tips for Success if you only have roasted pecans.
• Butter: A little butter helps brown up the pecans really nicely, but watch that it doesn’t burn!
• Olive oil: I like the combination of butter and oil, but you can do all butter or all olive oil, as you see fit.
• Truffle salt: This adds another depth of flavor but regular kosher salt or sea salt also works.
• Rosemary: Use fresh rosemary whenever possible.

How to Make Salted Pecans

1. Prep the rosemary: Strip the leaves from the stem of the rosemary sprig and use a sharp knife to chop finely.
2. Brown the pecans: Add the pecans to a hot skillet and cook 4 to 5 minutes, stirring frequently.
3. Add the oils: Make a whole in the center of the pecans and add the butter. Let it melt and then add the oil and the salt.
4. Keep cooking: Continue to cook, stirring frequently, a few more minutes. Turn off the heat but continue to stir so they don’t burn in the pan as it cools down.
5. Let cool: Allow the pecans to come to room temperature in the pan.
6. Serve and enjoy!

Tips for Success

It’s best to chop the rosemary before you start cooking. The nuts need almost constant attention so they don’t burn, and you don’t want to be distracted in the middle of it.

If you are using a cast iron skillet (my favorite way to cook them), keep in mind that it holds its heat long after the stove is no longer on. Keep stirring very frequently for 5 minutes or so, to prevent burning.

The pecans will be quite soft when still warm. I like them best after they have cooled completely.

Truffle salt is a relatively new addition to my recipe. I added it one day on a whim and it made them utterly irresistible! But these salted pecans are still delicious with regular kosher salt or sea salt. Sometimes I do a mix of both truffle salt and kosher salt.

Occasionally I have purchased salted pecans, only to be disappointed by the lack of flavor. So I add a little more of my own by heating up a skillet with some butter or oil, tossing the pecans to coat, and adding some additional salt and some rosemary. You don’t really need to cook them very long and they taste so much better!

Salted Pecans Recipe

Servings: 12 servings

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

These Salted Pecans with Rosemary take snacking to new heights! Deliciously toasted and crisp, they pair perfectly with your favorite cheese or charcuterie.

• 1 large rosemary sprig, or two smaller ones
• 3 cups raw pecan halves
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp truffle salt, or kosher salt

Cook ModePrevent your screen from going dark

• Heat a 10 to 12 inch skillet over medium heat. Remove the stems from the rosemary and chop finely.

• Once hot, add the pecans and spread out into an even layer. Cook, stirring frequently for 4 to 5 minutes, until they begin to brown.

• Create a space in the center of the pan and add the butter. Allow it to melt, then toss to coat the pecans. Stir in the olive oil and sprinkle with the salt.

• Continue to cook another 2 to 3 minutes, stirring very frequently to keep the nuts from burning.

• Turn off the heat and sprinkle with the rosemary. Continue to stir frequently, as they will keep cooking for a little while as the pan cools down.

• Cool to room temperature. Taste and add more salt if desired.

Storage Information: Store the pecans in a covered container on the counter for up to 10 days. 

Serving: 0.25cup | Calories: 191kcal | Carbohydrates: 3.8g | Protein: 2.3g | Fat: 19g | Saturated Fat: 2.3g | Fiber: 2.6g

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