Candied Roasted Pecans

by: Chef Matt Chatfield

Compatible Wolf Appliances:


Use these candied, roasted nuts as an alternative to croutons, to decorate a dessert with an added crunch, or enjoy them as a sweet snack at the tailgate party.

Prep Time
Cook Time




  • 2 cups whole pecan halves
  • 3 cups granulated sugar
  • 3 cups water
  • 1 tablespoon Maldon or sea salt


Preheat the Wolf Convection Oven to 325°F on the Convection Mode.

To make the simple syrup, bring sugar and water to a boil in a 2 quart sauce pot.

Add nuts and boil for 10 minutes, stirring occasionally.

Drain the nuts in a colander, and spread evenly over a parchment or silpat lined baking sheet.

Sprinkle a pinch of Maldon salt or sea salt over the nuts. Roast in the Wolf Convection Oven for 15-20 minutes until a nice roasted nut aroma is achieved when opening the Wolf Convection Oven.

Remove the nuts from the Wolf Convection Oven and let cool for 10-15 minutes before consuming. The nuts will be very hot coming out of the Wolf Convection Oven.

Place candied nuts in an airtight container and use them for salads, snacks, desserts, or party gifts.