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 3

Cook Time 8

Total Time 11

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: 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. (Getting the color right is the key to success with this recipe.)
Safety warning: The bowl and caramel will be extremely hot. Wear oven mitts, avoid the steam.
Add the pecans: Add 2 cups 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

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: 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.

Nutritional Information