BEST CANDIED PECANS ON THE BLACKSTONE: Crispy Griddle Dessert with Savory & Sweet Options

Table of Contents: Candied Pecans On the Blackstone

Candied Pecans On the Blackstone

Discover how your Blackstone griddle transforms ordinary pecans into crunchy, caramelized perfection! Perfect for holiday gifts, snacks, or salads – this effortless recipe delivers gourmet flavor in under 30 minutes.

Introduction: Candied Pecans on the Blackstone

There’s something magical about the scent of cinnamon-kissed pecans sizzling on a Blackstone griddle. As the sugar caramelizes and the nuts turn golden, you’ll realize why these griddle candied pecans are a year-round hit. Whether you’re hosting a cozy holiday gathering, prepping for a tailgate, or craving an easy weeknight treat, this recipe combines simplicity with irresistible crunch. The Blackstone’s large surface allows even cooking and that signature smoky depth you can’t achieve in an oven. Our version includes two crowd-pleasing twists: a zesty Savory Spiced Mixed Nuts blend and a sweet Glazed Pecans variation that’s pure dessert bliss.

For fans of Blackstone dessert recipes, these candied nuts bridge sweet and savory effortlessly. Toss them over salads, pair with cheese boards, or bag them as heartfelt gifts. The recipe scales beautifully, making it ideal for large families or last-minute guests. Plus, the griddle method minimizes sticking and maximizes flavor infusion – no tedious stirring required!

Alternate Names & Variations

• Blackstone Spiced Nuts (uses the keyword: “Blackstone candied nuts”)
• Griddle-Glazed Pecans
• Smoky Brown Sugar Pecans
• Spicy Griddle Roasted Nuts

Ingredients: Candied Pecans on the Blackstone

For the Savory Spiced Mixed Nuts:

• 2 cups fresh pecan halves
• 2 cups whole raw almonds
• 2 cups whole unsalted cashews
• 2 cups lightly salted peanuts
• 4 tablespoons high-quality unsalted butter
• 2 tablespoons Worcestershire sauce
• 1–2 tablespoons hot sauce (like Tabasco)
• 1 tablespoon garlic powder
• 1 tablespoon seasoned salt
• 1 teaspoon onion powder
• ⅛ teaspoon cayenne pepper *Or up to ½ or 1 teaspoon for spicier nuts.

For the Glazed Pecans:

• 2 cups fresh pecan halves
• 2 tablespoons unsalted butter
• 2 tablespoons premium orange liqueur (like Grand Marnier)
• 1–2 tablespoons water
• ½ cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon pure vanilla extract

Step-by-Step Instructions

1. Preheat Your Blackstone: Set griddle to medium-low heat (325°F–350°F). Lightly grease the surface with butter or avocado oil.
2. Make the Savory Nuts Mix: Melt butter on the griddle. Add Worcestershire sauce, hot sauce, garlic powder, seasoned salt, onion powder, and cayenne. Stir to combine.
3. Toast the Nuts: Add all savory nuts to the griddle. Toss in the spice-butter mixture. Cook for 8–10 minutes, stirring every 2 minutes, until golden and fragrant. Transfer to parchment paper to cool.
4. Prepare Glazed Pecans: In a separate griddle zone, melt butter. Whisk in brown sugar, orange liqueur, water, cinnamon, and vanilla. Simmer 1 minute until bubbly.
5. Coat Pecans: Add pecans to the glaze. Stir gently for 5–7 minutes until sugar crystallizes. Spread onto parchment to harden.

Chef Tip: For extra crunch, let glazed pecans cool completely before breaking clusters apart. Store savory and sweet nuts separately to preserve flavors.

Recipe Card Block

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4 (1 cup each) | Calories: ~320/serving (Savory) / ~280/serving (Sweet)

Why This Recipe Works & Expert Tips

The Blackstone’s expansive surface prevents overcrowding, ensuring each nut gets perfectly caramelized. For family dinners, the savory blend pairs wonderfully with beer or cider, while the glazed pecans shine as easy comfort food topped on ice cream. Want heat? Double the cayenne. Prefer sweet? Swap orange liqueur for maple syrup.

Storage, Freezing, and Reheating Tips

Store cooled nuts in airtight containers at room temperature for 2 weeks. Freeze for up to 3 months in zip-top bags. Revive stale nuts by reheating on the Blackstone for 2–3 minutes. Avoid refrigeration – moisture makes them soggy!

People Also Ask: Candied Pecans on the Blackstone

How do you make candied pecans on a griddle?

Preheat your Blackstone to medium-low. Melt butter, then whisk sugar, water, and spices into a glaze. Toss pecans in the mixture, stirring for 5–7 minutes until caramelized. Spread on parchment to cool. The griddle’s even heat ensures no burnt spots – just crisp, glossy pecans.

What are candied pecans made of?

Candied pecans require just nuts, sugar, butter, and spices. Our recipe uses brown sugar, cinnamon, vanilla, and orange liqueur for depth. Savory versions incorporate Worcestershire, hot sauce, and garlic for a spicy-sweet kick. Both are Blackstone dessert recipe staples you can customize!

How do you keep candied pecans from sticking?

Always pre-grease your Blackstone with butter or high-heat oil. Use a metal spatula to stir nuts frequently, ensuring even coating. If glaze hardens too fast, add 1 tsp water to loosen. Cooling on parchment (not wax paper) prevents sticking post-cook.

How long do candied pecans last?

Stored properly, they last 2 weeks at room temperature. Freeze in airtight bags for 3 months. Humidity shortens shelf life, so add silica packets to storage containers if gifting. Avoid refrigeration – it introduces moisture.

Conclusion: Candied Pecans on the Blackstone

Ready to wow your next potluck or satisfy a midnight snack craving? These griddle candied pecans are crispy, customizable, and crowd-pleasing. Share your creations with us using #BlackstoneCandiedNuts – we’d love to see your spicy or sweet twists!

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