Every time I make these candied pecans, I can’t help but think of that crisp fall day when I first tried them at a friend’s autumn party—sweet, crunchy, with a hint of cinnamon that felt like a warm hug in my mouth. Isn’t it funny how certain flavors can just transport you? Anyway, these pecans are ridiculously easy to whip up, and trust me, they’ll be the little bursts of joy everyone fights over at your next gathering.
Steps
- Prepare a baking sheet by lining it with parchment paper or a silicone mat for easy cleanup.
- In a medium skillet, combine brown sugar, cinnamon, salt, vanilla extract, water, orange zest, and cayenne pepper.
- Place the skillet over medium heat and stir frequently until the sugar melts and becomes a bubbling sauce, which should take about a minute.
- Add the pecan halves to the skillet, ensuring they are well-coated with the sugar mixture.
- Continue stirring for 2 to 3 minutes until the pecans are fully candied and give off a nutty aroma; make sure they don’t burn by watching closely.
- Spread the coated pecans onto the prepared baking sheet in a single layer to cool.
- Once cooled, break apart any pecans that may have stuck together before serving.
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 of 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
- Can I use different types of nuts for this recipe?
- Yes, you can substitute pecans with other nuts such as walnuts, hazelnuts, or cashews for a variation in flavor.
- How should I store candied pecans to maintain freshness?
- Store cooled candied pecans in an airtight container. They will remain fresh for up to a week at room temperature, a few weeks in the refrigerator, and up to a month or longer in the freezer.
- What can I do if my candied pecans are too sticky after cooling?
- If your candied pecans are sticky, you can place them in an oven preheated to 325°F (162°C) and bake for 5 to 10 minutes to help harden the candy coating.
- Can I make these candied pecans less salty?
- To reduce the saltiness, you can decrease the amount of fine sea salt from 1/2 teaspoon to 1/4 teaspoon.
- How can I use candied pecans in my meals?
- Candied pecans are versatile and can be added to salads, rice dishes, desserts, and cheeseboards. They also make for a delicious snack on their own.
Tips
- Prevent Stickiness: If your candied pecans remain sticky after cooling, try baking them in a preheated oven at 325°F (162°C) for 5 to 10 minutes. This will help harden the candy coating.
- Storage Tips: Store cooled candied pecans in an airtight container. They will keep for up to a week at room temperature, several weeks in the refrigerator, and over a month in the freezer.
- Salt Adjustment: The recipe calls for 1/2 teaspoon of fine sea salt to achieve a sweet and salty flavor. If you prefer a milder salt taste, reduce the salt to 1/4 teaspoon.
- Alternative Nut Options: While pecans are a classic choice, feel free to substitute with walnuts, hazelnuts, or cashews for a different flavor profile.
Equipment
- Silicone baking mat
