Microwave Candied Pecans in 11 Minutes (Only 2 Ingredients)
Sneak Preview: Make crunchy microwave candied pecans with sugar and pecans in about 11 minutes. No butter or egg whites required; add cinnamon or salt if you like.
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Frantically looking for something to bring to a party? Need a last-minute homemade gift? These candied pecans can be sprinkled over pie, cookies, or salads—or packaged as a sweet holiday favor.
If you’ve ever made caramel popcorn in the microwave, this works on the same principle. Just sugar, nuts, and heat. (No butter or egg whites required.)
Variations
- Add cinnamon, cardamom, or a small pinch of cayenne.
- Try pistachios: Substitute pistachios for the pecans. They’re delicious prepared this way, too.wq2
- Add chopped candied pecans to a sweet-and-salty snack mix.
Step-by-Step for Making Microwave Candied Pecans
⬇️ See the recipe card for exact amounts and complete instructions.
Microwave Candied Pecans in 11 Minutes (Only 2 Ingredients)
Video
Ingredients
- 1 cup (200 g) granulated sugar
- ¼ cup (57 g) water
- 2 cups (198 g) whole pecans (room temperature)
- 1 teaspoon cinnamon (optional)
- ¼ teaspoon kosher salt (optional)
Instructions
- Combine sugar and water: Pour 1 cup (200 g) granulated sugar into a 2-quart microwave-safe Pyrex glass batter bowl. Pour ¼ cup (57 g) water over the center of the sugar (so water and sugar don't splash up the sides.) Do not stir or cover.
- Microwave the syrup: Microwave on High for 6-8 minutes or until the sugar mixture turns golden brown, like a piece of butterscotch candy. Watch closely—microwave times vary, and the sugar can burn quickly.
- Safety warning: The bowl and caramel will be extremely hot. Wear oven mitts, avoid the steam.
- Add the pecans: Add 2 cups (198 g) whole pecans mixed with 1 teaspoon cinnamon (optional), but DO NOT STIR and microwave on High for 30 seconds.
- Stir and finish cooking: Carefully remove the bowl from the microwave and give them a stir. Put them back into the microwave and cook for 30 more seconds on HIGH power.
- Spread and separate: Immediately pour the hot pecans onto a silicone mat or well-buttered baking sheet. Sprinkle with ¼ teaspoon kosher salt (optional), if using. Working quickly, use two forks to separate the pecans before the caramel hardens.
- Cool and break apart: Let the pecans cool completely before breaking apart any pieces still stuck together. If the caramel pulls into thin, threadlike strands, wait a little longer.
Notes
The syrup wasn’t cooked long enough. Make sure it turns amber before adding nuts. Also, use room-temperature nuts—never cold or frozen. Leftover pecans? Pulse them in a food processor to make praline sugar—great on yogurt, whipped cream, or fruit. Storage: Store cooled pecans in an airtight container for several weeks or vacuum-seal them in a jar for 2–3 months. Keep them in a cool, dry pantry. If they soften, re-crisp them briefly in a low oven.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for SaladinaJar.com
Final Thoughts
Microwave power, bowl size, and ingredient temperature can all affect your outcome. That’s why testing once with your microwave setup is worth the time. After one or two batches, you’ll have your timing nailed—and likely a hard time stopping at just one handful.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Thanks to Dorie Greenspan for giving me the idea for these candied pecans in her recipe, Rosy Pear and Pistachio Tart from Baking (paid link).
Hello
Do I need to grease a silicone mat as well that is what I am thinking of using
Thanks
Kat
Hi Kat,
You shouldn’t have to grease it–nothing sticks to silicone.
love it with the cinnamon added. perfect step by step instructions. now, how to wash up the caramelized bowl?!
Hi E,
Fill that caramalized bowl with water and the sugar will dissolve in no time. Easy!
I am not a beginner candy maker but I could not make these successfully. At least my only loss was 3 cups of sugar and some water. I used a quick read thermometer and cooked sugar until 365 degrees the first time and the mixture smelled burned to me. Backed off a few degrees the 2nd run but had the same outcome. 3rd time I backed off 10 degrees, added the walnuts, cooked another 30 seconds and the whole thing seized up into one huge crystallized lump. Had to chop them out of the Pyrex measure with a heavy metal spoon. I’ll look for another recipe?
I’m so sorry, Sherry. Microwaves vary so much. It’s impossible to write directions for every brand and model of microwave out there. The size, age, and power output of your oven can make a huge difference.
Didn’t work for me. I’ll stick to stove top method – comes out perfect every time.
Hi Ann,
How frustrating! This recipe can be tricky until you experiment and know exactly how it works with your particular microwave. But I don’t blame you for sticking to the stove-top method. You gotta do what works for you. Thanks for writing.
Argh. My vintage glass mixing bowl blew up at 6 minutes – sugar not yet golden. Liquified sugar all over the microwave. Not for me I guess.
Oh no! I’m so sorry about your bowl. That’s terrible. Evidently it was not microwave-safe. I’m so sad for you, but I’m glad you wrote. I would buy you another one but I’m guessing it’s irreplaceable. The best thing to use is a 2-quart Pyrex pitcher. They are easy to find and don’t cost much. If you decide to try again with any other cookware, look for the words “microwave-safe” on the packaging to be safe.
This recipe worked great! Only took 5-1/2 minutes in my microwave to get to golden, so definitely watch your time. The nuts taste great, they remind me of Cracker Jack. Will definitely use this recipe again and try some of the variations.
High five!!!
I just set mine out to cool, they smell and look awesome.. BTW, all I had was California Almonds so, I will update the “different nuts” recipe…..
This is a great recipe for party appetizers! I like how easy the recipe is.
Thanks for the microwave version of this recipe. We all love nuts for a snack and these would be great with a little cayenne pepper added to them.
Mimi
How much cayenne? 1/4 tsp or more?
Cayenne is a GREAT idea. I would probably do 1/4 to 1/2 teaspoon.
These look delicious, as usual! I am sure they taste great too- especially for all of those “nut” lovers and snackers. Look great to have handy for the holidays!
These look awesome. And so simple. Totally trying this. Might also try it with popcorn and nut mix.
And I love those batter bowls. I bought one for 6$ and I liked it so much a couple days later I went back and bought another!
Thank you so much for posting this! I can’t wait to try the microwave version. I just polished off the rest of the caramelized pistachios from the tart and they were so delicious. Love the skinny secret…so true!