Candied Pecans
A note from Cristi:
My easiest go to use for these candied pecans is a spinach salad with green apples, feta crumbles, dried cranberries and balsamic glaze then topped with the pecan pieces. But these little bites of deliciousness are also a perfect snack on their own and make a great little gift when wrapped up in a mason jar. The process is simple, gently toasting the nuts and coating them in a melted mixture butter and brown sugar. As they cool completely, the result is a crunchy, slightly salty, and irresistibly sweet treat sure to be a crowd pleaser. My biggest tip is do not walk away from the stove. They can go from perfectly candied and crisp to burnt and bitter faster than you might think so keep an eye on them.
Ingredients
3 cups pecan halves
1 cup brown sugar
4 tbsp butter
1/4 cup water
1 tsp flaky salt
1 tsp vanilla extract
Instructions
01. Set your oven to 350°F (175°C) to prepare for baking the pecans.
02. In a skillet over medium-high heat, toast the pecan halves for 5-6 minutes. Stir and toss frequently to avoid burning. The pecans should become fragrant and slightly browned.
03. In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Once the sugar is dissolved, pour in the water and salt continue stirring. Finally, add the vanilla extract and stir to combine.Cook until sauce begins to thicken.
04. Pour the caramel sauce over the toasted pecans and stir well to ensure all the nuts are coated.
05. Spread the pecans in an even layer on a baking sheet lined with parchment paper. Bake at 350°F for 5-7 minutes, stirring halfway through to ensure an even coating and to prevent burning.
06. Once the pecans are golden and crispy, remove them from the oven and let them cool completely before using. The candied pecans will crisp up as they cool.
Notes:
Stir frequently: When toasting the pecans in the skillet, make sure to stir frequently to prevent them from burning. Pecans can burn quickly due to their natural oils, so keep a close eye on them.
Caramel sauce consistency: If the caramel sauce seems too runny after adding the water, allow it to cook for a minute or two to thicken slightly before pouring over the pecans. However, it should still be pourable, not too thick.
Baking time: Keep an eye on the pecans as they bake. Since ovens vary, check them after 5 minutes to avoid over-baking. If they start to look too dark, take them out immediately. Stirring halfway through the baking time ensures they cook evenly.
Cooling: Let the pecans cool completely on the baking sheet before handling. This helps them firm up and become crispy. If you try to handle them too soon, they might be sticky.
Storage: Once cooled, store your candied pecans in an airtight container at room temperature for up to a week. They can also be refrigerated if you prefer, though they might lose some of their crispiness over time.
Flavor variations: Feel free to add a pinch of cinnamon or nutmeg to the caramel sauce for an extra layer of warmth and spice. You can also substitute the vanilla with almond extract for a different flavor profile.
