Sour Cream Candied Pecans

Sour Cream Candied Pecans are super addictive, and I bet you can’t eat just one! These pecans have a sweet candy-like coating that just melts in your mouth!

Sour Cream Candied Pecans is a Southern Classic. This is another recipe that belonged to my mother in law. I can’t remember her not ever making these or having them on hand during the holidays.

Sour Cream candied Pecans are a sweet treat, and they remind me of pralines. They will certainly satisfy your sweet tooth with just a few bites.

Sour Cream Candied Pecans are Easy to Make

Yes, in just minutes, you will have a sweet treat made and cooling. Plan ahead if you are making these for a party or gift. It does take them a few hours to cool and set up.

Tools You Will Need

Heavy bottomed saucepan
Wooden Spoon
Candy Thermometer
Parchment Paper
Large Baking Sheet
*Storage Container (zip-top gallon bag or airtight container)

A Great Gift Idea

Any nut lover with a sweet tooth would love a gift like this. They look so pretty wrapped in a clear bag and tied with a pretty bow.

Ingredients Needed For Sour Cream Candied Pecan

1/2 cup sour cream
1 1/2 cups sugar
1 1/2 teaspoons vanilla

3 1/2 cups Pecan Halves

Instructions for Making Sour Cream Candied Pecans

Line a baking pan with parchment paper and set aside.
In a medium saucepan, add sour cream and sugar. Bring mixture to a boil over medium heat, stirring constantly.
Once the mixture comes to a boil, reduce the heat and continue to boil for 6-8 minutes or until it reaches 240 degrees on a candy thermometer. Stir constantly.
Remove the mixture from the heat and stir in the vanilla.
Add the pecans and stir well, coating the pecans completely with the mixture.
Spread the pecans on the parchment-lined baking sheet. Separate the pecans with a fork.
Let the pecans cool completely.
Break into pieces before storing in a zip-top bag, airtight container, or gift bag.
These usually last up to a week at room temperature. I would say longer, but they have never lasted longer than that at my house. 🙂

Baking Tips for Perfect Candied Pecans

Use a candy thermometer to ensure you are reaching 240 degrees. This is the soft-ball stage necessary to get the desired results.
After you spread the pecans on the parchment paper, try to separate the pecans with a fork.
Allow the candy to set for several hours to cool.
While the sugar is still warm, the mixture/pecans will be sticky.
After they cool, you can break them into pieces before storing them in an airtight container or zipper bag.

More Party Appetizers

Skillet Baked Meatballs & Cheese

Spicy Party Shrimp

Buffalo Chicken Tenders

Caprese Stacks

Jalapeno Pepper Jelly & Cream Cheese

Sour Cream Candied Pecans

Gina Abernathy

Sour Cream Candied Pecans is a southern classic. Made with only 4 ingredients. This is sure to satisfy any nut lovers sweet tooth.

5 from 5 votes

Print Recipe Pin Recipe

Servings 3 cups

Ingredients

  

• 1/2 cup sour cream
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla
• 3 1/2 cups pecan halves

Instructions

 

• Line a baking pan with parchment paper and set aside.
• In a medium saucepan, add sour cream and sugar. Bring mixture to a boil over medium heat, stirring constantly.
• Once the mixture comes to a boil, reduce the heat and continue to boil for 6-8 minutes or until it reaches 240 degrees on a candy thermometer. Stir constantly.
• Remove the mixture from the heat and stir in the vanilla.
• Add the pecans and stir well, coating the pecans completely with the mixture.
• Spread the pecans on the parchment-lined baking sheet. Separate the pecans with a fork. Let the pecans cool completely.
• Break into pieces before storing in a zip-top bag, airtight container, or gift bag.

Notes

Use a candy thermometer to ensure you are reaching 240 degrees. This is the soft-ball stage necessary to get the desired results.
After you spread the pecans on the parchment paper, try to separate the pecans with a fork.
Allow the candy to set for several hours to cool.
While the sugar is still warm, the mixture/pecans will be sticky.
After they cool, you can break them into pieces before storing them in an airtight container or zipper bag.