Ah, candied pecans—a treat that somehow feels both decadent and comforting, like slipping into a worn-out but beloved sweater on a crisp autumn day. I remember the first time I made these; the kitchen filled with the sweet-spiced aroma so irresistible that even my dog seemed intrigued. This recipe is like a warm hug for your taste buds, and honestly, who doesn’t need more of those?
Steps
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent the pecans from sticking.
- In a medium-sized skillet, combine brown sugar, cinnamon, salt, vanilla extract, water, orange zest, and cayenne pepper.
- Heat the skillet over medium heat, stirring frequently, until the brown sugar dissolves into a bubbling glaze, which should take about a minute.
- Add the pecan halves to the skillet, ensuring they are evenly coated with the sugar mixture.
- Stir the pecans continuously for 2 to 3 minutes, allowing them to become glossy and fragrant, while being careful not to let them burn.
- Spread the candied pecans onto the prepared baking sheet in a single layer to cool.
- Once cooled, separate any pecans that are stuck together before serving or storing.
Ingredients
- 2 cups (6 oz or 170 g) pecan halves
- 6 tablespoons (75 g) brown sugar
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 1 ½ tablespoons water
- 2 teaspoons orange zest (optional)
- Pinch cayenne pepper (optional)
Nutritional Values
Calories: 1408 | Total Fat: 123.2g | Saturated Fat: 10.4g | Cholesterol: 0mg | Sodium: 1179.2mg | Carbohydrate: 80.8g | Dietary Fiber: 19.2g | Total Sugars: 60g | Protein: 16g
FAQ
- How can I make candied pecans in under 10 minutes?
- To quickly make candied pecans, combine brown sugar, cinnamon, salt, vanilla extract, and water in a skillet over medium heat. Stir until the sugar melts into a bubbling sauce, then add the pecans. Cook while stirring for 2 to 3 minutes until the pecans are coated and shiny. Let them cool on a baking sheet before serving.
- Can I use other nuts besides pecans in this recipe?
- Yes, you can substitute pecans with other nuts like walnuts, hazelnuts, or cashews. The method remains the same, ensuring the nuts are coated in the sweet and spicy glaze.
- How should I store candied pecans to keep them fresh?
- Store cooled candied pecans in an airtight container. They can last for one week at room temperature, several weeks in the refrigerator, or up to a month in the freezer.
- What should I do if my candied pecans are too sticky?
- If your candied pecans are sticky after cooling, you can place them in an oven preheated to 325°F (162°C) for 5 to 10 minutes. This will help harden the candy coating.
- What can I add to the candied pecans for extra flavor?
- You can enhance the flavor of your candied pecans by adding orange zest or a pinch of cayenne pepper for a bit of heat. These additions are optional but can provide a unique twist to the recipe.
Tips
- Monitor Cooking Time: Keep a close eye on the pecans as they cook to prevent burning. Stir continuously to ensure even coating and avoid overcooking.
- Adjust Saltiness: For a less salty taste, reduce the fine sea salt from 1/2 teaspoon to 1/4 teaspoon, tailoring the flavor to your preference.
- Fix Sticky Pecans: If your candied pecans are too sticky after cooling, place them in a preheated oven at 325°F (162°C) for 5 to 10 minutes to help harden the candy coating.
- Storage Tips: Store cooled candied pecans in an airtight container. They will stay fresh for about a week at room temperature, a few weeks in the refrigerator, and up to a month or longer in the freezer.
Equipment
- Silicone Baking Mat – If you don’t already have one, a silicone baking mat is useful for lining the baking sheet to prevent the pecans from sticking.
- Skillet – A medium-sized skillet if you do not have one suitable for stovetop cooking.
- Parchment Paper – As an alternative to a silicone baking mat for lining the baking sheet.
