candied pecans

Candied Pecans

I love making candied nuts during the holiday season.  There’s something very festive about them and they are satisfyingly sweet and filling at the same time.  Lately I’ve been on a candied pecans kick.  They’re super easy to make and my husband loves them.

You could jazz up this recipe with some spices like cinnamon and cayenne (I think both together would be delicious), however I’ve been enjoying the simplicity of merely sweetening the nuts lately.  These nuts make one delicious gluten free snack –and there is nothing like it in my gluten free cookbook, so enjoy it here for the taking!

Print Recipe
Candied Pecans
  1. Toss all ingredients together in a large bowl
  2. Place in a 9 x 13 inch baking dish
  3. Bake at 350° for 15 minutes
  4. Cool and serve

For those of you interested in the Go Ahead Honey It’s Gluten Free (Grain Free Cakes) round-up, remember there are only 7 days left until the submission date, November 25th.  So far I have received many wonderful entries for this blog carnival.


  1. Loralie says

    Re: your substitution post today, I thought I would add my latest. I ran out of yacon while making my latest batch of candied pecans (well nuts – I use all kinds) so I tried Coconut syrup – way sticky and totally yummy! My family loved them just as much…maybe more.

  2. Sarah says

    How long do these nuts keep for? I want to make them as gifts, but don’t want to have to make them a few days before giving. Thanks!

  3. says

    Just made two batches – one with agave & curry powder, the other with yacon, cinnamon, cayenne. Both are fabulous. They even got the stamp of approval from my husband. I’ve been looking for a simple way to make candied nuts and this is it – I need to make a mass of these this weekend for my hubby’s office. The best part is that it’s going to take very little effort on my part. Thanks!

  4. Lenee says

    I made these last night and substituted agave for yacon. They are delicious; a perfect balance of sweet and salt! Thank you Elana for all you do and share!

  5. Sherron says

    What a brilliant idea! Sometimes I get so caught up in trying to make desserts that are gluten free that normally aren’t that I forget about the basic foods. How awesome! They look delicious. I think that I’ll make a batch to take to my dinner next week! Thank you!

  6. says

    Just yesterday I made your Chocolate Bark, which I truly love, but I was running low on chocolate and ended up with more “candied” nuts than I could use. They had been cooked and baked with agave, grapeseed oil, salt and cayenne (can’t have cinnamon right now). I gobbled those nuts up and was thinking, why don’t I just make a batch of these for the holidays—soooo tasty!

  7. Kelly Michelle says

    It looks like it is too late to win that copy :( She says you had to be entered by midnight of post day (11/16). That was so very depressing but at least there is a new recipe!

  8. says

    Looks lovely. I will definitely make these. Maybe I’ll use them as part of a Thanksgiving relish plate.

    This reminds me vaguely of something I saw in the store–sweet-savory nuts with various spices. Sometimes unusual spices like harissa, but I think I can understand what you mean about preferring a more basic flavor.

    Happy Holidays,

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