Easy Candied Pecans Recipe (No Egg)

The easiest no-egg candied pecans, ready in 20 minutes. Perfect on salads or as a gift.

Candied, glazed, or sugared pecans: what's the difference?

You'll see these called candied pecans, glazed pecans, and sugared pecans. Call them whatever you like. They taste the same.

Technically, candied means cooked in sugar syrup. That's how I make my candied lemons and candied ginger. Sugared pecans usually start with egg white and a dry sugar coating, which leaves visible sugar crystals on the outside.

These pecans are really glazed. The nuts are toasted, then coated in a warm sugar mixture that sets as it cools. No egg. I've made pecans both ways and I like this one better. It's easier and the coating looks smoother.

How to make candied pecans

Here's how they come together. Full measurements are in the recipe card below.

Toast the pecans. I toast mine in the oven at 275°F so I'm not stuck stirring at the stove. You can also use a skillet instead. Keep the heat low and stir constantly so they don't burn.

Make the coating. While the pecans toast, bring everything except the vanilla to a boil in a wide bottom pot. Keep stirring. Don't start this too early. The toasted pecans need to go in while the sugar mixture is still hot.

Add the vanilla, then the pecans. Once it boils for 1 to 2 minutes, take it off the heat and stir in the vanilla. Add the toasted pecans right into the pot. Stir until every nut is coated. A wide pot makes this part easier.

Cool them. Spread the pecans on parchment to cool and dry. They'll be sticky at first. That goes away as they set.

Candied pecans with no egg

Egg whites are sometimes used in candied pecan recipes to act as a binder for the sugar and spices. The sugar crystals on these candied pecans will be more visible.

I prefer to make candied pecans with no egg. Mostly, because one less ingredient is just easier but also because I prefer the smoother appearance of the nuts. The spice flavors still come through because they are heated along with the sugar to make the coating. If you want candied pecans with no egg, this is the method.

Variations

This recipe is flexible when it comes to spices and nuts. If you don't care for pecans, try walnuts. You can also use pumpkin spice, cardamom, ginger, or add some heat with a pinch of cayenne.

How to use candied pecans

These don't last long in my house. When they do make it out of the bowl, here's where they go.

• On salads. This is my favorite use. The sweet crunch plays against sharp greens and cheese. I add them to my winter quinoa salad, and they're just as good on an arugula apple salad with manchego. Any salad with fruit, a firm cheese, or bitter greens can take them.
• On a cheese board. Pile them in a small bowl next to the cheese. They work with brie, blue cheese, and sharp cheddar.
• Over ice cream and yogurt. Sprinkle them on ice cream or spoon them over a yogurt parfait. The crunch holds up.
• On pancakes. I like chopped nuts on pancakes, especially my whole wheat pumpkin pancakes.
• As a cake garnish. They dress up a simple frosting. I use them on this sweet potato cake.
• As a gift. Pack them into jars or bags with a label for hostess and holiday gifts.

How to store candied pecans

Let the pecans cool completely so they don't trap steam in the container and turn sticky. Once they're cool, store them in an airtight container at room temperature for up to 2 to 3 weeks.