caramelized pecans recipe pati jinich


Caramelized Pecans

Caramelized Pecans

Nueces Garapiñadas

Recipe Yield

2 1/2 cups

Cooking time

22 minutes

Rate this recipe

4.67 from 6 votes


  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups pecans or peanuts you may use other nuts as well

To Prepare

  • In a medium saucepan, set over medium heat, add the sugar, water, vanilla and pecans. Stir with a wooden spoon or spatula, occasionally, as it heats. It will come to a simmer, continue to cook for about 6 to 8 minutes. The pecans will be entirely covered by the transparent liquid and there will be a strong simmer.
  • Suddenly, the mixture will appear as if completely covered in sand: grainy and you will think you have messed it up! You have not. Continue to cook, and that clumped up sugar will begin to melt and caramelize around the already hardened and covered pecans. Stir continuously and don’t let the pecans burn. Adjust the heat if need be. You should continue until you see no more white sugar, and it is all melted and caramel covered, about 10 minutes more.
  • Pour the mixture onto parchment paper. Separate the pecans as you do, using a wooden spoon, or help yourself with another wooden spoon, using them as extensions of your hands. The caramel dries fast, and you will want to have the individual hardened pecans, not many clumped up. Though, nothing happens if a few clump up...
  • Once they have completely cooled and dried, you can store them at room temperature in a tight container.


22comments inCaramelized Pecans

  1. Haydee Fletcher

    Nov 28

    Been making this recipe for a long time. Gift to my family and friends. Every body love then. Thanks. Have a friend from Saudi and love too.

    1. Pati Jinich

      Jan 01

      Glad every one likes them Haydee, yay!

  2. ⚜️Josefina Hernández

    Mar 06

    Muy buena explicación, sabía cómo hacerlas.
    Pero no tenía los procesos puntuales.

    1. Pati Jinich

      Mar 08

      Que bueno que te resulto de utilidad la receta. Saludos Josefina 😉

  3. Anonymous

    Jun 15

    Love your passion sweetness and great food, thank you Patti

    1. Pati Jinich

      Jun 20

      You are the sweet one, thank you!


    Jun 30

    Thought I had messed up but …. They came out great.. I admit to quitting at the sugar covered stage then looking at the picture again.. Reheated the pan and they still came out nicely. That recipe is idiotproof. I am proof of that. Made them for my wife as she loves candied nut on salads.

    1. Pati Jinich

      Jun 30

      Thanks for the feedback Steven, you really made me laugh 🙂 Glad your wife liked these nuts!

  5. Debbie

    Jun 24

    How can you not try a recipe that has the thrill of possibly having “messed it up” only to end up with deliciousness? I added red chile powder and a little salt, as I’m using them on a salad. Can’t wait to try those Extreme Brownies!

    1. Pati Jinich

      Jun 27

      Yummy Debbie! Let me know how you prepare those “Extreme” brownies, and how they come out with these pecans and your chile powder!

  6. Robert

    Jun 13

    I have always used the oven to make candied or caramelized pecans. This will be my first time using the stove top. I always like to use orchard fresh pecans rather than the grocery store pecans. I found a great orchard in Texas ( that has halves and pieces. They also have meal and pecan butter. I find it interesting that you don’t use cinnamon or all spice. Well, time to get busy in the kitchen. Thanks for sharing your recipe!

    1. Pati Jinich

      Jun 18

      I hope you enjoy this way to make caramelized pecans, Robert!

  7. Richard Craig

    Dec 16

    Pati, have you considered or would you even consider adding just a touch of cinnamon to this recipe?

    1. Pati

      Dec 18

      Go for it!

  8. Marie Pina de Montes

    Nov 21


    My daughter and I saw this episode and wondered if you could send the video link for us to watch it again (we are visual learner’s), also we jumped up and said “oohhhh, we can “Ketofy” this recipe with changing the flour with almond flour and the sugar with Swerve. Pati, as Hispanics, we LOVE watching your episodes and would love to see more of your recipes with a “low carb, more fat (good fats) and sugar substitute” emphasis, only because as American’s we are facing a type II diabetes epidemic. Your recipes remind me of my Mexican’s mothers cooking back in the day. Thank you!

    1. Pati

      Nov 29

      Oh you can catch that episode on Amazon:

  9. marie

    Aug 24

    Hi Pati,
    I am happy to see your show here in AZ. It is because we subscribe to another cable t. I will cook your Flourless almond cake tomorow. Your show is terrific. Your enthusiasm is super. I love your show.

    1. Pati

      Aug 24

      Gracias, Marie!

  10. Catherine

    Apr 30

    My family and I enjoy your program and making your recipes. We are looking forward to obtaining your new book. thank you.

    1. Pati

      Apr 30

  11. Susan

    Apr 13

    Hola Pati! I just finished watching this episode and all the recipes look so delicious and super easy. I’m especially anxious to try the caramelized pecans. I always make spiced pecans as Christmas presents for family but this may be a new favorite! Thanks!

    1. Pati

      Apr 16

      Thank you, Susan! Let me know what you think if you try the caramelized pecans…

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