Caramelized Honey Orange Rosemary Pecans with Brandy

These festive Caramelized Honey Orange Rosemary Pecans with Brandy are a glossy, stovetop skillet treat made with toasted pecans, maple sugar, bright orange zest, fragrant rosemary, and a splash of brandy. Gently spiced with cinnamon and rounded out with vanilla, this recipe delivers sweet–savory balance and a deeply festive aroma that’s perfect for holiday snacking, gifting, or finishing cheese boards.

Hey, folks i I hope you all are doing well!

This week I’m leaning into quick, stovetop festive recipes that feel special without requiring a lot of fuss. These pecans come together in one skillet, fill the kitchen with the coziest holiday scent, and disappear faster than expected. So, let’s dive into these honey orange rosemary stovetop caramelized pecans.

Why You’ll Love These Caramelized Honey Orange Rosemary Pecans

• Festive flavours: Honey, orange zest, rosemary, cinnamon, and brandy create a warm, aromatic holiday profile.
• Quick stovetop method: No oven required – everything comes together in one skillet.
• Perfect balance: Sweet honey and maple sugar meet savoury herbs and toasted nuts.
• Versatile: Ideal for snacking, gifting, salads, or cheese boards.

Flavour and Texture Profile

These candied pecans are glossy and lightly sticky, with a crisp toasted bite underneath. The honey provides round sweetness, orange adds brightness, rosemary brings savoury depth, and cinnamon warms everything through. The brandy and vanilla linger softly in the background, adding richness without overpowering the nuts.

Ingredients You’ll Need for Honey Orange Rosemary Pecans

This honey orange rosemary pecans recipe uses simple pantry ingredients layered for maximum flavour.

• Pecans: The star of the recipe, toasted gently in the skillet until fragrant and crisp.
• Butter: Creates a rich base for the caramelized coating.
• Honey: A dominant flavour that provides natural sweetness and shine.
• Maple sugar: Adds depth and a subtle caramel note; light brown sugar can be used if needed.
• Orange zest: Brings brightness and festive citrus aroma.
• Fresh rosemary: Finely minced for savoury balance.
• Brandy: Adds festive depth and complexity.
• Vanilla: Softens and rounds the sweetness.
• Salt: Just a pinch to sharpen all the flavours.

How to Make Stovetop Candied Pecans

This skillet caramelized pecans recipe is made entirely on the stovetop and comes together quickly.

Melt the butter in a wide skillet over medium heat. Add the honey, orange zest, minced rosemary, cinnamon, salt, and orange juice. Stir gently and let the mixture simmer for 2–3 minutes until slightly thickened and fragrant.

Add the pecans to the skillet and toss to coat evenly. Reduce the heat slightly and cook, stirring frequently, until the pecans are toasted and the coating looks glossy and thick, about 3–5 minutes.

Stir in the brandy and vanilla and sprinkle with the maple sugar. Cook, stirring, just until the alcohol cooks off and the pecans are evenly glazed. Transfer to parchment paper to cool, separating gently before they set.

More Holiday Snacks and Treats

Are you looking for more fun festive snack recipes, like these honey orange rosemary pecans? Be sure to check more recipes below:

• Festive Toffee Orange Brandy Pecans – Easy Stovetop Recipe for the Holidays
• Stovetop Gingerbread Candied Nuts – A Festive Stovetop Recipe
• Gingerbread Bliss Balls – Festive Christmas Date Truffles
• Coconut Cashew Rum Cookie Truffles
• Easy Holiday Candied Chestnuts – Quick Festive Treat
• Maple Candied Pecans

I’d love for you to try these caramelized Honey Orange Rosemary Pecans. If you give this stovetop candied pecans recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Caramelized Honey Orange Rosemary Pecans with Brandy

Recipe by Ben | Havocinthekitchen

Festive honey orange rosemary pecans made on the stovetop and infused with brandy and vanilla. A quick holiday snack or edible gift.

Course: Snacks and Treats, ChristmasCuisine: Canadian-inspired, AmericanDifficulty: Easy

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Servings

3.5

cups

Prep time

5

minutes

Cooking time

15

minutes

Setting time

60

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 cups (300 g) pecan halves

• 3 tbsp. (45 g) unsalted butter, divided

• 1/4 cup (85 g) liquid honey

• 1/4 cup (40 g) maple sugar

• 1 to 2 tbsp. (6-12 g) finely minced orange zest

• 1/2 tbsp. (7 ml) fresh orange juice

• 1 tsp. finely minced fresh rosemary

• 2 to 3 tbsp. (30–45 ml) brandy

• 1 tsp. (5 ml) vanilla extract

• a good pinch of salt

• few dehydrated oranges, chopped – optional

Directions

• In a wide, heavy-bottomed skillet over medium heat (i.e., 4.5 out of 10), melt the butter. Add the minced rosemary, orange zest, salt, orange juice, and honey. Stir and let simmer for 2–3 minutes, until slightly thickened.
• Reduce heat to medium-low (i.e., 2.5 out of 10). Add the pecans and toss to coat well. Cook, stirring frequently, until the pecans are evenly coated and lightly toasted, about 4–5 minutes. By the end of this step, the coating will look quite thick, lumpy.
• Return the heat to medium (i.e., 4.5 /5 out of 10). Stir in the brandy and vanilla. Cook briefly, just until the alcohol cooks off and deglaze the pan. The coating will look shiny again.
• Sprinkle the maple sugar over the hot pecans and toss quickly to coat; let the nuts cook for another minute or so – adding the sugar at this stage will add some extra texture. Remove from the heat. Transfer to parchment paper, spread out, sprinkle with dried oranges (if using), and allow to cool completely, separating any bigger clusters. Enjoy!