Microwave Candied Pecans in 11 Minutes (Only 2 Ingredients)
Sneak Preview: Learn how to make microwave candied pecans with just two ingredients (not counting water and salt) in 11 minutes flat. A superb last-minute gift or hostess idea, these crunchy nuts are unbelievably addicting (and gluten-free).
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Frantically looking for something to bring to a party? Need a last-minute handmade gift? These candied pecans work for everything—from sprinkling on pie or cookies to dressing up a salad. They’re also a clever way to finish a holiday table with a sweet 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.)
Shareworthy Twists
- Add a pinch of cinnamon, cardamom, or cayenne for extra flavor
- Swap pecans with cashews, almonds, pistachios—or try walnuts if you like them
- Stir chopped candied nuts into party mix for a sweet-salty crunch
Step-by-Step for Making Microwave Candied Pecans
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Tips That Make a Difference
• Use a microwave-safe glass bowl or batter bowl. Thin, cheap, or antique glass may shatter.
• Timing varies. Watch the sugar closely after 4-5 minutes. Look for amber or butterscotch color. Treat the timing in the recipe as a starting point—not a rule.
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: Cook 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.
- Add the pecans: Add 2 cups (198 g) whole pecans mixed with 1 teaspoon cinnamon (optional), but DO NOT STIR and MW on High for 30 seconds.
- Stir and finish cooking: Quickly pull the nuts out of the oven 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 hot nuts onto a well-greased baking sheet or silicone mat. Sprinkle with ¼ teaspoon Kosher salt (optional) while the candy is hot if using. Use two forks to separate the hot nuts.
- Cool and break apart: Use your fingers to break up the nuts. If caramel pulls in to thin thread-like strands when you try to break up the nuts, let it cool 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: Keep in an airtight or vacuum-sealed jar in a cool, dry pantry. They stay crisp for 2–3 months. If they soften, re-crisp them in a low oven.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.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.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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!