You are not going to believe how easy these are to whip up! Twenty minutes is all you need to make a delicious treat that looks and tastes like something you spent tons of money on at a specialty market.
These candied pecans are great for snacking or for topping ice cream or oatmeal. I even use these in salads like my Grilled Peach Salad with Crispy Proscuitto and Candied Pecans. They also make great Christmas gifts. Toss a big scoop of these into a cellophane bag with a cute bow and your family will think you are the craftiest DIY gifter ever!
Here’s what you need:
First, toast the pecans.
Start by setting your oven to 350 degrees. Toast the pecans first in a dry pan for a few minutes while the oven heats up. Keep an eye on the nuts while they are toasting, and stir them constantly. They go from perfectly toasted to burnt in no time.
Remove the pecans from the pan while you make the caramel.
Make the caramel.
Add the butter, brown sugar, cinnamon, salt and water to the same pan you toasted the pecans, Stir until the sugar is completely dissolved. Add the toasted pecans back to the pan and stir constantly for a few more minutes until the syrup is thick and reduced and the nuts are very well coated.
Finish them in the oven to set the caramel.
Dump the pecans onto a parchment-lined sheet pan. Spread them out in an even layer and bake for 7 minutes at 350 degrees.
Allow to cool completely before handling, then store in an airtight container for up to two weeks. This is a pretty basic recipe that could jazzed it up by adding a pinch of cayenne pepper or a little vanilla extract or orange zest!
Other recipes to try:
Quick Candied Pecans
Ingredients
- 2 cups pecan halves
- 2 tbsp butter unsalted
- 1/3 cup light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 tbsp water
Instructions
- Toast pecan halves in a dry pan on medium-low for 4 to 5 minutes. Remove from pan. Turn heat to medium. Add the butter, brown sugar, cinnamon, salt and water. Stir until the sugar is dissolved then add the pecans to the syrup. Stir the nuts and the syrup together for another 4 or so minutes until the syrup is thick and the nuts are well coated. Pour onto a baking sheet lined with parchment. Bake the nuts for 7 minutes at 350. Allow them to cool completely then transfer to an airtight container.