These easy stovetop candied pecans are deliciously crunchy and perfect for topping everything from breakfasts to salads and desserts. You just need 3 ingredients to make them!
If you’re a salad lover, there’s a good chance you’ve probably bought those candied pecan packages in the supermarket, or even had them in your salad when you ate out at a restaurant. Well, the latter is exactly what drove me to make these at home—I wanted to replicate the pear and gorgonzola salad I had at my favourite restaurant. The result? Not only do they taste even better than store-bought, these easy stovetop candied pecans are also way cheaper.
Why You’ll Love These Candied Pecans
- A simple way to jazz up so many dishes . These stovetop candied pecans are perfect for topping salads, oatmeal, yogurt parfaits, and even ice cream.
- Budget-friendly . Making your own candied pecans at home is much cheaper than buying them at the store.
- Quick and easy to make . With just three simple ingredients and a short cooking time on the stovetop, you can have delicious homemade candied pecans for snacking and topping all your favourite foods!
Notes on Ingredients
You’ll only need 3 ingredients to make this recipe. How easy is that? Don’t forget to scroll down to the recipe card for a printable ingredient list.
- Vegan butter – You can use store-bought or my favourite homemade vegan butter .
- Sugar – Both unrefined cane sugar or coconut sugar will work.
- Pecans – I like using pecan halves because they pack in more crunch and look better on a salad, but pieces are fine too!
How to Make Candied Pecans
- Coat the nuts . Combine the butter, sugar, and pecans in a pan set over medium-high heat. Cook for 5 minutes, stirring constantly, until the sugar and butter melts and the pecans are well-coated.
- Transfer . Transfer the pecans to a parchment-lined baking sheet. Make sure they’re all separated so they don’t stick together when they dry.
- Cool . Let the pecans cool and dry, then use them right away or store them for later.
Tips and Variations
- Be careful not to burn the nuts . Keep a close eye on the pan while cooking and stir constantly to prevent burning. Nuts can go from toasty to burnt really quickly!
- Add some heat . If you love a sweet and spicy combo, try adding a pinch of cayenne to these candied pecans.
- Give them some warmth . Warm spices like cinnamon are also a delicious addition to this recipe. A splash of vanilla extract or vanilla bean scraped from the pod is nice too!
- Use different nuts . While pecans are a classic choice, feel free to experiment with other nuts such as almonds, walnuts, or cashews.
My Favourite Ways to Use Candied Pecans
- Salads . I loved candied pecans in this shaved Brussels sprouts salad recipe.
- Oatmeal . Add a crunchy contrast to creamy Instant Pot steel-cut oats .
- Desserts . Use them on vegan ice cream sundaes or as a garnish for apple pie .
- Side dishes . Sprinkle candied pecans on sweet potato soufflé .
- Snacking . Keep a jar of these pecans in your pantry for a quick and satisfying snack!
How to Store
Once the candied pecans have completely cooled and dried, transfer them to an airtight container or jar. Store them in the pantry at room temperature for up to a month.
More Pecan Recipes
- Homemade Pecan Butter
- Maple Brussels Sprouts with Apples and Pecans
- Vegan Pecan Pie Recipe
- Maple Pecan Sugar Cookies
- Pecan Banana Bread (Vegan & Gluten Free)
Ingredients
- 1 tbsp vegan butter
- 1/4 cup unrefined cane sugar , or coconut sugar
- 1 cup pecans
Instructions
- Set a sheet of parchment paper on a baking sheet. Set aside
- In a pan over medium high heat, add the pecans, cane sugar and the vegan butter.
- Stir everything together with a wooden spoon and heat for about 5 minutes, until the sugar and butter have melted together and nuts are coated. Watch carefully and keep stirring so it doesn’t burn.
- Once nuts are coated, transfer to parchment paper, separating nuts. I like to use a silicone tons or spatula and pull them apart quickly so that they don’t set together.
- Allow to cool until hardened and either use immediately or place in an air-tight tupperware container for up to a month.
Notes
- Adapted and inspired by Natasha’s Kitchen Candied Walnuts recipe
- This recipe is vegan and gluten free.
- HOW TO STORE: You can store these nuts in an air-tight tupperware container for up to a month.
These easy stovetop candied pecans are deliciously crunchy and perfect for topping everything from breakfasts to salads and desserts. You just need 3 ingredients to make them!
If you’re a salad lover, there’s a good chance you’ve probably bought those candied pecan packages in the supermarket, or even had them in your salad when you ate out at a restaurant. Well, the latter is exactly what drove me to make these at home—I wanted to replicate the pear and gorgonzola salad I had at my favourite restaurant. The result? Not only do they taste even better than store-bought, these easy stovetop candied pecans are also way cheaper.
Why You’ll Love These Candied Pecans
- A simple way to jazz up so many dishes . These stovetop candied pecans are perfect for topping salads, oatmeal, yogurt parfaits, and even ice cream.
- Budget-friendly . Making your own candied pecans at home is much cheaper than buying them at the store.
- Quick and easy to make . With just three simple ingredients and a short cooking time on the stovetop, you can have delicious homemade candied pecans for snacking and topping all your favourite foods!
Notes on Ingredients
You’ll only need 3 ingredients to make this recipe. How easy is that? Don’t forget to scroll down to the recipe card for a printable ingredient list.
- Vegan butter – You can use store-bought or my favourite homemade vegan butter .
- Sugar – Both unrefined cane sugar or coconut sugar will work.
- Pecans – I like using pecan halves because they pack in more crunch and look better on a salad, but pieces are fine too!
How to Make Candied Pecans
- Coat the nuts . Combine the butter, sugar, and pecans in a pan set over medium-high heat. Cook for 5 minutes, stirring constantly, until the sugar and butter melts and the pecans are well-coated.
- Transfer . Transfer the pecans to a parchment-lined baking sheet. Make sure they’re all separated so they don’t stick together when they dry.
- Cool . Let the pecans cool and dry, then use them right away or store them for later.
Tips and Variations
- Be careful not to burn the nuts . Keep a close eye on the pan while cooking and stir constantly to prevent burning. Nuts can go from toasty to burnt really quickly!
- Add some heat . If you love a sweet and spicy combo, try adding a pinch of cayenne to these candied pecans.
- Give them some warmth . Warm spices like cinnamon are also a delicious addition to this recipe. A splash of vanilla extract or vanilla bean scraped from the pod is nice too!
- Use different nuts . While pecans are a classic choice, feel free to experiment with other nuts such as almonds, walnuts, or cashews.
My Favourite Ways to Use Candied Pecans
- Salads . I loved candied pecans in this shaved Brussels sprouts salad recipe.
- Oatmeal . Add a crunchy contrast to creamy Instant Pot steel-cut oats .
- Desserts . Use them on vegan ice cream sundaes or as a garnish for apple pie .
- Side dishes . Sprinkle candied pecans on sweet potato soufflé .
- Snacking . Keep a jar of these pecans in your pantry for a quick and satisfying snack!
How to Store
Once the candied pecans have completely cooled and dried, transfer them to an airtight container or jar. Store them in the pantry at room temperature for up to a month.
More Pecan Recipes
- Homemade Pecan Butter
- Maple Brussels Sprouts with Apples and Pecans
- Vegan Pecan Pie Recipe
- Maple Pecan Sugar Cookies
- Pecan Banana Bread (Vegan & Gluten Free)
Ingredients
- 1 tbsp vegan butter
- 1/4 cup unrefined cane sugar , or coconut sugar
- 1 cup pecans
Instructions
- Set a sheet of parchment paper on a baking sheet. Set aside
- In a pan over medium high heat, add the pecans, cane sugar and the vegan butter.
- Stir everything together with a wooden spoon and heat for about 5 minutes, until the sugar and butter have melted together and nuts are coated. Watch carefully and keep stirring so it doesn’t burn.
- Once nuts are coated, transfer to parchment paper, separating nuts. I like to use a silicone tons or spatula and pull them apart quickly so that they don’t set together.
- Allow to cool until hardened and either use immediately or place in an air-tight tupperware container for up to a month.
Notes
- Adapted and inspired by Natasha’s Kitchen Candied Walnuts recipe
- This recipe is vegan and gluten free.
- HOW TO STORE: You can store these nuts in an air-tight tupperware container for up to a month.
Candied Pecans
Ingredients
- 1 tbsp vegan butter
- 1/4 cup unrefined cane sugar or coconut sugar
- 1 cup pecans
Instructions
- Set a sheet of parchment paper on a baking sheet. Set aside
- In a pan over medium high heat, add the pecans, cane sugar and the vegan butter.
- Stir everything together with a wooden spoon and heat for about 5 minutes, until the sugar and butter have melted together and nuts are coated. Watch carefully and keep stirring so it doesn’t burn.
- Once nuts are coated, transfer to parchment paper, separating nuts. I like to use a silicone tons or spatula and pull them apart quickly so that they don’t set together.
- Allow to cool until hardened and either use immediately or place in an air-tight tupperware container for up to a month.
Notes
- Adapted and inspired by Natasha’s Kitchen Candied Walnuts recipe
- This recipe is vegan and gluten free.
- HOW TO STORE: You can store these nuts in an air-tight tupperware container for up to a month.
Nutrition
Candied Pecans https://jessicainthekitchen.com/easy-stovetop-candied-pecans-recipe/ January 15, 2025
This cheesy vegan pumpkin cornbread is baked in a skillet, which gives it the most irresistible crispy edges! The middle is fluffy and tender and it’s perfect for slicing and pairing with soups, stews, and chilis.
You haven’t had cornbread until you’ve had it like this. My pumpkin cornbread is moist, tender, and fluffy, and since it’s made in a cast iron skillet , it gets fantastically crisp too. I also added corn, vegan cheese and jalapeños so this is truly THE skillet cornbread of my dreams (and hopefully yours too!). You’ll never want to eat a bowl of chili again without a slice of this pumpkin cornbread on the side!
Why You’ll Love This Pumpkin Cornbread
- That crispy crust . Melting vegan butter in the cast iron skillet before adding the batter creates an irresistible crispy crust that will have you going back for seconds—and maybe even thirds!
- Fluffy and tender middle . The pumpkin puree adds moisture to the cornbread, keeping it nice and tender.
- Perfect for pairing . This cornbread is ideal for pairing with soups, stews, and chilis, but I’m just as likely to eat a slice on its own as a snack!
Notes on Ingredients
Here’s a quick look at what you’ll need along with my notes. Scroll down to the recipe card to find the ingredient quantities.
- Vegan buttermilk – You’ll make this by whisking together vegan milk and apple cider vinegar. This curdles the milk and helps your pumpkin cornbread get a nice rise and tender crumb.
- Fine grain cornmeal
- Flour – You can use gluten-free flour or all-purpose, depending on your dietary needs.
- Baking soda and powder
- Sea salt
- Pumpkin puree – You can use homemade pumpkin puree or store-bought.
- Vegan butter – I love using my homemade vegan butter for this recipe. You’ll melt some of the butter, then some is used to grease the pan.
- Sugar and maple syrup
- Jalapeño – You can use less or omit for a milder version.
- Corn kernels – I like using thawed frozen corn to make cornbread.
- Vegan cheese shreds – To add some cheesy goodness!
How to Make Pumpkin Cornbread
It always helps to have a few step-by-step photos, right? Here’s a quick look at how to make this recipe:
Mix the dry ingredients.
- Prepare . Preheat your oven to 400ºF and whisk together the ingredients for the vegan buttermilk.
- Mix the dry ingredients . Whisk the cornmeal, flour, baking soda, baking powder, and sea salt in a bowl.
- Mix the wet ingredients . Stir together the melted butter, buttermilk, pumpkin puree, sugar, and maple syrup.
Combine wet and dry.
- Finish the batter . Stir the wet ingredients into the dry ingredients, then fold in the jalapeños, corn, and vegan cheese.
- Grease the skillet . Rub the solid butter onto a cast iron skillet. Place the skillet in the oven for a few minutes, until the butter melts.
Add batter to the pan and top with jalapeños.
- Bake . Pour the batter into the hot skillet and add jalapeño slices on top, if desired. Bake for 23 to 25 minutes, or until the edges are golden brown.
- Serve . Cool for about 10 minutes, then slice and serve.
Tips and Variations
- Use a baking pan if you need to . If you don’t have a cast iron skillet, you can use an 8×8 or 9×9 baking pan for this pumpkin cornbread. Just make sure to melt the butter in the pan before adding the batter for that crispy crust.
- Swap in butternut squash . Pureed butternut squash can be used in place of pumpkin. The flavour is quite similar!
- Don’t over-mix the matter . Stir just until everything is combined. Over-mixing can lead to tough cornbread.
Serving Suggestions
My favourite way to serve this pumpkin cornbread is alongside a warm bowl of red lentil chili . It’s also great with my butternut squash soup , or Southern favourites like vegan mac and cheese and vegan fried chicken .
How to Store and Reheat Extras
- Room temperature : Wrap the leftover cornbread in foil or plastic wrap and store it at room temperature for up to 2 days.
- Freezer : Place cooled, sliced cornbread in a freezer-safe bag or container and freeze for up to 3 months.
- To reheat : To reheat, place slices of cornbread on a baking sheet and bake at 350ºF or warm them up in the microwave in 15-second intervals until heated through.
More Recipes Featuring Cornbread Flavor
- Cornbread Stuffing
- Vegan Cornbread Muffins
- Cornbread Pudding
- Vegan Cornbread Recipe
- Vegan Chili Cornbread Casserole
Ingredients
- 1 ¼ cups vegan milk , ( 300 mL)
- 1 tablespoon apple cider vinegar , or white vinegar
- 1 ¼ cups fine grain cornmeal , 150 g
- 1 cup flour , 148 g or All Purpose Gluten Free Flour Mix
- ½ teaspoon baking soda , ( 3 g)
- 1 ½ teaspoons baking powder , ( 9.6 g)
- ¾ teaspoon sea salt
- ¼ cup pumpkin puree , ( 61 g)
- ¼ cup melted vegan butter , 44 g
- 3 tablespoons sugar
- 3 tablespoons maple syrup , 69 g
- 2 jalapeños , de-seeded and finely diced plus slices for the tops
- ½ cup cooked corn kernels
- 2 tablespoons vegan butter , softened ,for the pan or cast iron
- ½ cup vegan cheese shreds , (optional to add in)
Instructions
- Preheat oven to 400℉/200℃.
- Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix all the cornmeal, flour, baking soda, baking powder, and sea salt together. Set aside.
- In a smaller vegan milk mixture, add in the pumpkin puree, melted vegan butter, sugar and maple syrup. (EXCEPT the final 2 tablespoons of butter listed). Mix slowly to incorporate, then a bit quicker to mix together properly.
- Pour the wet ingredients into the dry and mix until combined. Add in the diced jalapeños and corn, and mix gently. You can also optionally add in the vegan cheese shreds.
- In your cast iron skillet, rub the 2 tablespoons of butter all over. Place the cast iron in your preheated oven and leave it there until the butter is melted and the cast iron is hot, about 3-5 minutes. You want the cast iron to be hot so that the dough starts baking the second it hits the cast iron. If you don’t have a cast iron pan you can use an 8×8 or 9×9 baking pan.
- Remove the cast iron CAREFULLY with an oven mitt, it will be very hot. Spoon the batter into the cast iron and on top of the butter.
- Add a few thin slices of jalapeño to the top of the cornbread and press down gently. Bake for 23-25 minutes, until the crust is golden brown and the butter is bubbling on the sides. Remove from oven and allow to cool slightly (at least 10 minutes), then cut with a dinner knife and serve with vegan butter or maple syrup (or both). Enjoy!
Notes
- If you don’t have a cast iron pan you can use an 8×8 or 9×9 baking pan.
- Room temperature : Wrap the leftover cornbread in foil or plastic wrap and store it at room temperature for up to 2 days.
- Freezer : Place cooled, sliced cornbread in a freezer-safe bag or container and freeze for up to 3 months.
- To reheat : To reheat, place slices of cornbread on a baking sheet and bake at 350ºF or warm them up in the microwave in 15-second intervals until heated through.
