HOMEMADE CANDIED PECANS recipes

Candied nuts are popular whether baked in the oven or fried on the stove. Both ways work for pecans, but the stovetop is fastest and easiest. The stovetop makes these candied pecans vegan and egg-free.

Ingredient

6 tablespoons brown sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon fine sea salt, see note Pinch cayenne pepper, optional 1/2 teaspoon vanilla extract 1 1/2 tablespoons water 2 teaspoons orange zest, optional 2 cups (6 ounces) pecan halve

Direction

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1

Prepare a baking sheet by lining it with parchment paper or a baking mat made of silicone.

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2

In a medium skillet, combine brown sugar, cinnamon, salt, cayenne, vanilla, water, and optional orange zest. Stir often in the skillet over medium heat until the brown sugar melts into a boiling sauce, about 1 minute.

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3

Add pecans to brown sugar sauce. Stir regularly for 2–3 minutes until pecans are caramelized and nutty-smelling. The sauce will slowly coat and shine the nuts as they heat in the pan. Cook nuts carefully to avoid burning.

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4

Spread candied pecans in one layer on the baking sheet. Cool the pecans, then break them before serving.

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5

Store cooled candied nuts in an airtight container. They last one week at room temperature, a few weeks in the fridge, and a month or more in the freezer.

also see

also see

CHOCOLATE TRUFFLES recipes