Candied Bacon Pecans
User Reviews
5
Candied Bacon Pecans
Description
Candied Bacon Pecans begin by pulsing pecan halves into chunky pieces without turning them into crumbs. The coating mixture is prepared by simmering tamari, coconut sugar, smoked paprika, and black pepper to create a bubbling syrup. The pecans are mixed into this glaze and cooked briefly to ensure even coating and flavor absorption. Once spread out on parchment, they cool to form crisp, flavorful clusters. The combination of smoky, sweet, and slightly salty notes creates a layered taste and texture perfect for savory applications.
The final pecans deliver a crunchy texture with a balance of sweet coconut sugar and the smoky depth of paprika and tamari. Their use extends beyond snacking; they can be added to salads, baked or mashed potatoes, and even home fries to add complexity and a subtle savory-sweet contrast.
When preparing the pecans, care should be taken not to overprocess them to avoid a powdery texture. The candied pecans keep well stored in an airtight container at room temperature or refrigerated, with freezing extending their shelf life. Doubling the recipe allows for portioning to freeze for longer storage.
Ingredients
- 1 cup pecan halves
- 3 tablespoons tamari or soy sauce if not avoiding gluten
- ¼ cup coconut sugar or brown sugar
- 2 teaspoons smoked paprika
- ⅛ teaspoon black pepper optional but recommended
Instructions
- Lay out a sheet of parchment paper on a tray or counter top.
- Then place your pecans in a food processor and pulse 7-8 times to break them down. They don't need to be the same size, and make sure not to over process. You want chunky pieces, not crumbs. Set aside
- Now combine everything, except the pecans to a small pan and cook over medium heat, stirring often for 2-3 minutes. The mixture should be bubbly and then add the pecan pieces. Mix well, cooking for another 2-3 minutes until the pecans are evenly coated.
- Remove from the heat and spread them onto your parchment paper. Let them cool, then break apart and store in a container or jar.
Ideas for using your candied bacon pecans (optional)
- Savoury Pancakes
- Baked Potatoes, Mashed Potatoes, Poutine, Home Fries (all the potatoes!)
- Cobb Salad
Notes
- Pulse pecans carefully to achieve chunky pieces without creating crumbs.
- Allow the candied pecans to cool completely before storing to maintain crispness.
- Store in an airtight jar at room temperature for up to one week, or refrigerate for 2-3 weeks.
- Freeze in airtight containers for up to two months to extend shelf life.
- Consider doubling the recipe if you plan to freeze portions for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107cal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 387mg | 16% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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