I love pretty much everything about the holiday season. From the decorations to the food, and, of course, all the quality time with loved ones, it’s truly one of my favorite times of the year. If there was a smell that encapsulates all those festive feelings, I think it would be the aroma of roasted nuts. The moment that delicious scent reaches me, I know I’ll be tracking down the source and buying a bag (or two). But they never last long enough… so I started making my own German Candied Pecans at home! After a little trial and error, I’ve found the perfect recipe. These are the real deal, folks.
These candied pecans require only a handful of kitchen staples and are ready to eat in less than 30 minutes. Can’t beat a quick recipe! For some reason I always assumed they’d be difficult to make, but I was definitely wrong about that. The whole process is done in one saucepan on the stove top, so you don’t even have to take up oven space to make them (a hot commodity around the holidays!).
Whether you make a big batch for yourself or have the self restraint to give baggies away as gifts, these German Candied Pecans are guaranteed to get you in the holiday spirit. And get ready for your house to smell absolutely heavenly! Give the recipe a try and let us know what you think.
German Candied Pecans
20m prep time
1 cook time
- 2 cups cups sugar, divided
- ½ cup water
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 cups pecan halves
- 1 ½ teaspoon vanilla
- Line a baking sheet with parchment paper and set aside.
- In a medium-sized saucepan, add water, cinnamon, salt, and 1 ½ cups of the sugar. Bring mixture to a simmer, stirring continuously.
- Add pecans to the saucepan and continue simmering until water has cooked off.
- Reduce heat to low and cook until pecans are shiny in appearance.
- Add remaining ½ cup sugar and vanilla, while still stirring continuously.
- Once the pecans are fully coated, about 1-2 minutes, remove from heat and transfer to the prepared baking sheet to fully cool.
- Store in an airtight container.
Recipe adapted from Internationaldessertsblog.com