Description
This delightful recipe for Candied Pecans features toasted pecan halves coated in a sweet, spiced caramelized sugar glaze with warm notes of cinnamon and nutmeg. Perfect for snacking, gifting, or adding a crunchy, flavorful touch to salads and desserts.
Ingredients
Scale
Ingredients
- 3 cups pecan halves
- 4 tablespoons water
- 1½ cups light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Prepare baking sheet: Line a large baking sheet with parchment paper and set aside to cool the candied pecans later.
- Toast pecans: Add 3 cups of pecan halves to a large nonstick skillet and toast over medium heat for 3 to 5 minutes, stirring often to prevent burning. Transfer toasted pecans to a bowl and set aside.
- Start sugar mixture: In the now empty skillet, combine 4 tablespoons water and 1½ cups light brown sugar. Stir just enough to combine, but do not stir again until pecans are added.
- Cook sugar syrup: Cook over medium heat for 2 to 3 minutes until sugar dissolves and the mixture begins to boil in the center.
- Add pecans and spices: Once boiling, add the toasted pecans, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon ground nutmeg to the skillet. Stir continuously for about 1 minute to evenly coat all pecans with the syrup.
- Caramelize coating: Reduce heat to low and continue to stir constantly for 3 to 5 minutes until the pecans are fully coated and sticky.
- Cool slightly in pan: Let the pecans cool in the pan for about 5 minutes, stirring occasionally to prevent sticking.
- Cool completely on baking sheet: Spread the pecans out on the prepared parchment paper, breaking up any large clumps. Allow them to cool fully before storing or serving.
Notes
- Make about 12 servings, each approximately ¼ cup.
- Store candied pecans in an airtight container for up to 6 months in the freezer or for 3 months stored at room temperature.
- You can substitute light brown sugar with dark brown sugar for a deeper molasses flavor.
- Be careful not to burn the sugar mixture; constant stirring after adding the pecans helps prevent burning.
- Use parchment or wax paper for cooling to prevent sticking and make cleanup easier.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
