Go Back

Candied Pecans Gluten-Free Recipe

MAKES 1 CUP These toasty-sweet nuts are spectacular for snacking or adding to salads. Cover and store leftovers at room temperature for 1 week.


  • 1 cup pecan halves
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon gluten-free light corn syrup golden syrup, or honey
  • 1 teaspoon salted or unsalted butter
  • 1/2 teaspoon flaky salt (such as Maldon)


  1. Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast until just beginning to smell nutty and to get a little darker, 10 to 15 minutes.
  2. Line a baking sheet with parchment paper; set aside.
  3. In a small, heavy saucepan, pour in enough water to barely cover the bottom of the pan. Add the sugar to the center of the pot, ensuring any crystals that get on the sides of the pan are returned to the water. Add the corn syrup, cover, then bring the mixture to a boil over medium-high heat and cook until the sugar has dissolved, 2 to 3 minutes. Uncover and, without stirring, boil the syrup until it reaches an amber color. (If the mixture begins to crystallize, add a little more water and begin the caramelization process again.) Remove from the heat and immediately swirl in the butter and salt, then add the nuts and stir quickly to coat with a heatproof silicone spatula.
  4. Transfer the nuts to the prepared baking sheet and quickly separate the pieces using the spatula. Let the nuts cool, then break or chop coarsely.