There’s something almost magical about the aroma of candied pecans wafting through the kitchen—it’s like a warm hug from a cherished memory. I stumbled upon this recipe during a lazy Sunday afternoon, the kind that begs for cozy socks and a cup of tea, and it quickly became my go-to for satisfying sweet cravings. With just the right balance of crunchy and sweet, these pecans are as irresistible as they are simple to make—perfect for anytime snacking or adding a touch of sweetness to your favorite dishes.
Steps
- Prepare a baking sheet by lining it with parchment paper or a silicone mat to prevent sticking.
- In a medium skillet, combine brown sugar, cinnamon, salt, vanilla extract, water, orange zest, and cayenne pepper.
- Heat the mixture over medium heat, stirring frequently, until the sugar dissolves and begins to bubble, forming a glaze in about one minute.
- Add the pecans to the skillet and stir them into the glaze until they are evenly coated.
- Continue to cook while stirring for 2 to 3 minutes until the pecans are glossy and aromatic, ensuring they don’t burn.
- Spread the glazed pecans on the prepared baking sheet in a single layer to cool.
- Once cooled, break apart any clusters of nuts 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 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
- How long do candied pecans take to make on the stovetop?
- The recipe for stovetop candied pecans takes less than 10 minutes, including both preparation and cooking time.
- Can I use different types of nuts for this recipe?
- Yes, while the recipe uses pecan halves, you can substitute them with other nuts like walnuts, hazelnuts, or cashews.
- What can I do if the candied pecans turn out too sticky?
- If the pecans are still sticky after cooling, you can place them in a 325°F (162°C) oven for 5 to 10 minutes to help harden the candy coating.
- How should I store candied pecans, and how long do they last?
- Store cooled candied pecans in an airtight container. They can be kept at room temperature for up to a week, in the refrigerator for a few weeks, and in the freezer for a month or longer.
- What are some ways to use candied pecans?
- Candied pecans can be added to salads, desserts, cheeseboards, or simply enjoyed as a snack. They pair well with apple fennel salad, farro salad, quinoa salad, balsamic strawberry salad, and roasted sweet potatoes.
Tips
- To prevent your candied pecans from becoming too sticky, ensure they cool down properly. If they remain sticky, try baking them in the oven at 325°F (162°C) for 5 to 10 minutes to harden the candy coating.
- When making the glaze, keep a close eye on the nuts as they cook. Stir them continuously to ensure they are evenly coated and to avoid burning.
- Experiment with different types of nuts like walnuts or cashews if you’re looking to change up the flavor or if pecans aren’t readily available.
- For a balance of sweet and salty flavors, use 1/2 teaspoon of fine sea salt. If you prefer a less salty taste, consider reducing the salt to 1/4 teaspoon.
Equipment
- Medium Skillet: A good quality non-stick skillet for cooking the pecans on the stovetop.
- Silicone Baking Mat: Useful for lining the baking sheet and preventing the candied pecans from sticking.
- Baking Sheet: A durable baking sheet for cooling the pecans after cooking.
- Parchment Paper: Alternatively, if you don’t use a silicone baking mat, parchment paper can be used for lining the baking sheet.
