Microwave Candied Pecans in 11 Minutes (Only 2 Ingredients)

Make these sweet and shiny candied nuts with a microwave in about ten minutes with only two ingredients. Great for parties, snacks, and salads.

18 servings

Prep Time 2

Cook Time 8

Total Time 10

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 granulated sugar into a 2-quart microwave-safe Pyrex glass batter bowl. Pour ¼ cup 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 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

Troubleshooting: Why did the sugar turn white and crumbly?
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.

Nutritional Information