Candied Pecans
Oh how I love Candied Pecans. I feel like Bubba in Forest Gump. Let me count the ways I eat them… I like them by themselves as a snack, on my ice cream, on top of pies, or mixed into pies (like Ginger Apple Pie), on fruit and yogurt, sprinkled on Vegan Creamy Butternut Squash Soup, on cheesecake (try my Spiced Pumpkin Cheesecake), on Apple Crisp, mixed into oatmeal, on Kicked Up Kale Salad with Fig Balsamic Dressing, on Apple Cider Pumpkin Bread, sometimes I add cinnamon to the mix, sometimes I add chipotle powder for some sweet and heat. So good sprinkled on top of the fresh whipped cream on Enormous Waffles! I would keep going, but I think I’d drive you crazy just like Bubba did! lol!
Tips and Tricks for making Candied Pecans
Candied Pecans are really easy to make. The “thing” to watch out for is how quickly they can go from done to burned. You need to keep the mixture moving by stirring it continuously. Once the sugar and maple syrup dissolve and start to bubble, you need to watch it like a hawk. Let it brown slightly, it will smell nutty and like caramel when it is done. If you have a candy thermometer, the ideal temperature is 300 degrees. This is the “hard crack” stage for sugar. Then, remove the pan from the heat and pour the pecans onto a sheet of parchment paper to cool right away.
Glossy or Not
The addition of maple syrup in this recipe adds fantastic flavor, however it causes the brown sugar to remain crystalized when it cools. If you prefer a glossy finish to your Candied Pecans, substitute water for the maple syrup. The process is still the same, only the result and lack of maple flavor will change. You can see in the pics below the difference in the final look of the candied pecans.
More Ways to Go Nuts!
- Browned Butter Mashed Sweet Potatoes
- Baked Eggnog Donuts
- Peggy’s Salad
- Praline Cream Cupcakes
- Bourbon Street Pancakes
- Kim’s Salad
- Nutty Baked Chicken
Candied Pecans
Ingredients
- 1 cup unsalted/not roasted pecans (chopped for garnish or whole for snacking & salads)
- 1 Tbsp butter or coconut oil
- ¼ cup brown sugar
- 2 Tbsp pure maple syrup (sub with water for glossy finish)
- salt to taste
Instructions
- Melt butter or coconut oil in a frying pan over medium heat, add the sugar, maple syrup (or water) and salt. Stir to combine.
- Then add the pecans and stir to coat them well. Continue to stir for time to time while it cooks for 5-10 minutes. Be sure that the heat doesn't get too high or it might burn the sugar or pecans.
- If you have a candy thermometer, when the sugar mixture reaches 300 degrees, they have reached the "hard crack" stage and should be immediately taken off the heat.
- Pour onto a sheet of parchment paper and let cool until ready to use. Crack them apart with your hands. These can be made ahead and stored at room temp, in your fridge or freezer in a sealed container or bag for up to a month.
