Can’t Stop Candied Pecans

No-bullshit intro: Every year, my grandparents get “the boys” (our husbands) a bag of pecans for Christmas. And every year, I hijack those pecans from Marc and turn them into candied pecans, because if there’s one thing that makes pecans better than they already are, it’s sugar. Duh.


  • 1 Cup sugar
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. vanilla (Mexican vanilla, if you can get it)
  • 2 Cups pecans (halves are my favorite unless you’re making pieces to sprinkle on something like ice cream)
  • 1/4 Cup water + a reserved splash to help cool down the pecans later


  • In a small bowl, combine the sugar and cinnamon and set aside. In another small bowl, combine water and vanilla and set aside as well. (Don’t forget to leave a splash of water for later!)
  • Place all pecan halves in a medium, heavy pot. Add the cinnamon/sugar mixture and then the vanilla/water over the top of the pecans, and stir constantly like a crazy person over medium heat until it boils until everything becomes thick (5-10 minutes).
  • When it’s nice and ooey-gooey and hard to stir, remove the pot from the heat fairly quickly, and add in that splash you reserved.
  • When everything is coated, spread the pecans on a parchment paper-lined cookie sheet and do your best to spread them out, using a spoon because they’re hot as f*ck.
  • Let them cool, if you can manage, and break up any pecans that were stuck together. Or shove those in your mouth and run away before anyone can see you. Put the rest in a bowl for guests. Just kidding, you won’t want to share them. Enjoy!

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