Easy Candied Pecans – Delicious Recipe Ever : You can quickly prepare these simple candied pecans in less than ten minutes with just a skillet and stovetop. These are great for cheese boards, salads, and snacking. They are also devoid of eggs and gluten.
Easy Candied Pecans – Delicious Recipe Ever
Candied nuts can be prepared in two ways that are widely used: in the oven and over the stove. For pecans, either method works well, but using the stovetop is the quickest and most straightforward. These candied pecans are also free of eggs and dairy thanks to the stovetop.
Ingredients
- 6 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt, see notes
- Pinch cayenne pepper, optional
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons water
- 2 teaspoons orange zest, optional
- 2 cups (6 ounces) pecan halves
Instructions
Use silicone baking mats or parchment paper to line a baking pan.
In a medium skillet, combine brown sugar, cinnamon, salt, cayenne, vanilla, water, and the optional orange zest. Set the skillet over medium heat and whisk often for about a minute, or until the brown sugar dissolves and the sauce begins to bubble.
Add the pecans and stir until they are coated with the brown sugar sauce. Cook for 2 to 3 minutes, stirring constantly, or until the pecans have a caramelized appearance and nutty aroma. The sauce will gradually coat and darken the nuts as they heat up in the pan. Keep a watchful eye on the nuts when cooking to prevent burning.
Spread the candied pecans out in a single layer on the baking sheet that has been ready. Before serving, let the pecans cool and then break them up.
5Keep the cooled candied nuts sealed in a container. They keep well for a week at room temperature, several weeks in the fridge, and at least a month in the freezer.
ALSO SEE
NOTES
Salt: These have a salty-sweet flavor thanks to 1/2 teaspoon of fine sea salt. Reduce to 1/4 teaspoon of salt if you would like not taste the salt.
Pecans that are too sticky: To help harden the sugar coating, preheat your oven to 325° F and bake your nuts for 5 to 10 minutes if they are still sticky after chilling.
NUTRITION PER SERVINGÂ
Serving Size 1/4 cup
- Calories 176
- Total Fat 15.4g
- Saturated Fat 1.3g
- Cholesterol 0mg
- Sodium 147.4mg
- Carbohydrate 10.1g
- Dietary Fiber 2.4g
- Total Sugars 7.5g
- Protein 2g
FAQsÂ
How much time do pecans stay candied?
When kept in an airtight container, candied pecans last for a long time. Store them in the refrigerator for a few weeks, the freezer for at least a month, and at room temperature for up to a week.
I have sticky pecans; what went wrong?
Warm candied pecans may be slightly sticky, but the sugar coating should solidify as they cool. The sugar mixture never heated to a high enough temperature on the burner if the pecans remain sticky after they have cooled. Reintroduce the nuts to the skillet and heat for a little while more to fix them. (Be sure to keep a tight eye on this to avoid scorching the nuts.)
