Candied Pecans
User Reviews
4.7
Candied Pecans
Description
The process involves heating brown sugar with water, cinnamon, and salt in a skillet over medium heat until the sugar dissolves and creates a bubbling syrup. Adding raw pecan halves to the syrup and stirring coats them evenly, allowing the sugar to caramelize slightly and adhere to the nuts. Spreading them into a single layer on parchment paper after cooking helps them cool evenly and develop a crisp texture.
This straightforward recipe produces crunchy, sweet pecans with warm cinnamon spice and slight saltiness that balances the sweetness, making them suitable for enhancing various dishes or as a standalone treat. The moderate cooking time ensures nuts remain crunchy without burning the sugar.
Stored in an airtight container at room temperature, the candied pecans maintain their quality for about a week. Freezing extends storage life if needed. Their simplicity makes them an easy addition to seasonal snacks or garnishes.
Ingredients
- ¼ cup brown sugar
- 1 tablespoon water
- ¼ teaspoon cinnamon
- ¼ teaspoon salt sea salt
- 1½ cups pecan raw halves
Instructions
- Line a baking sheet with parchment paper.
- In a medium skillet over medium heat, stir together the brown sugar, water, cinnamon, and salt. Cook until the sugar dissolves and bubbles, about 1 minute. Add the pecans and cook, stirring, until coated, another 1 to 2 minutes.
- Spread the pecans in a single layer on the baking sheet and set aside to cool and crisp up.
- Stored in an airtight container at room temperature, candied pecans keep well for up to a week. Freeze them for longer storage.
User Reviews
Overall Rating
4.7
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