Cody Casey
Candied pecans are a delicious snack that can be made in just a few minutes on the stovetop. They are buttery, sweet, and salty, with a crunchy texture. The recipe is simple and only requires a handful of staple ingredients such as butter, sugar, cinnamon, and pecans. You can also experiment with different spices like cayenne pepper, nutmeg, or ginger to add a fun twist. The key to achieving the perfect candy coating is to ensure the sugar reaches a high enough temperature to create a brittle texture as it cools. Whether enjoyed as a snack, tossed into a salad, or sprinkled over ice cream, candied pecans are a versatile treat that can be made and enjoyed all year round.
| Characteristics | Values |
|---|---|
| Type of pan | Non-stick pan, preferably |
| Type of stove | Gas stove, preferably |
| Sugar | Brown sugar, granulated white sugar, coconut sugar, maple syrup |
| Spices | Cinnamon, cloves, cardamom, allspice, pumpkin pie spice, cayenne pepper, ancho chile powder, smoked paprika, nutmeg, ginger, black pepper, vanilla extract, orange zest |
| Other ingredients | Salted or unsalted butter, egg whites, water |
| Storage | Airtight container at room temperature for up to 2 months, refrigerator for up to 4 weeks, freezer for up to 3 months |
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$14.97
What You'll Learn
Use a non-stick pan for easy cleanup
Using a non-stick pan is a great idea when sugaring pecans. While you can use any stainless steel pan, a non-stick pan has the advantage of helping the sugar stick to the nut, making glazing easier. It also makes clean-up a breeze. You'll end up with more cinnamon-sugar goodness on the pecans and less mess on the pan!
Non-stick pans are a convenient option for this recipe, as they require minimal effort to clean. The sugar mixture, which can be sticky and challenging to remove, easily lifts off the non-stick surface. This saves you time and effort in the kitchen, making the overall process of sugaring pecans even more accessible and enjoyable.
Additionally, non-stick pans can help ensure that your pecans don't stick to the pan. This feature allows you to confidently stir and coat your pecans without worrying about them breaking or leaving residue behind. You can focus on achieving the perfect glaze without the hassle of scraping or scrubbing afterward.
When using a non-stick pan, it's important to follow a few care instructions to maintain its effectiveness. Avoid using metal utensils as they can scratch the coating. Instead, opt for wooden or silicone utensils. It's also advisable to wash your non-stick pan by hand with gentle soap and a soft sponge, avoiding the dishwasher, as harsh detergents and high temperatures can damage the coating.
Overall, using a non-stick pan is a simple way to streamline the process of sugaring pecans and makes cleanup a breeze, leaving you with delicious, glazed pecans and a stress-free kitchen experience.
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Combine brown sugar, cinnamon, salt, and water in the pan
To make candied pecans, you'll need to combine brown sugar, cinnamon, salt, and water in a pan. The brown sugar gives the pecans an extra rich flavour and a perfect candy coating. The slight molasses taste of brown sugar is preferable to the taste of white sugar or honey. The cinnamon adds warmth, and a little orange zest can be added for extra flavour. A pinch of cayenne pepper can also be added for heat. The salt gives the pecans a salty-sweet taste.
To combine the ingredients, first, heat a medium skillet or pan to medium heat. Then, add the brown sugar, cinnamon, salt, and water to the pan. Stir the ingredients together until they form a glaze. The water will help the sugar dissolve. You'll know the ingredients are ready when the glaze begins to bubble. This should take about 1 minute.
Once the glaze is bubbling, add the pecans to the pan. Stir the pecans in the glaze for 1 to 2 minutes, until they are evenly coated. The nuts will slowly become coated in the glaze and will begin to turn shiny. Make sure to stir the pecans constantly to prevent them from burning.
After the pecans are coated, remove them from the heat. Spread the pecans on a baking sheet in a single layer. Set them aside to cool and crisp up. The pecans will harden as they cool.
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Stir in the pecans until coated
Once your glaze is ready, it's time to stir in the pecans. You can use pecan halves or whole pecans, whichever you prefer. Add the pecans to your pan and stir them into the glaze. Keep stirring the pecans around the glaze for about 1 to 2 minutes. You can also use a spoon to drizzle the glaze over the pecans. Make sure all the pecans are evenly coated.
As the nuts heat up in the pan, the glaze will slowly coat them and turn shiny. Keep stirring the pecans until they are well coated. You can tell they are done when they look candied and smell nutty. Watch closely as they cook so that they do not burn.
If your pecans turn out sticky, it means the sugar did not reach a high enough temperature to form a hard, brittle coating. Electric stoves tend to have less heat power than gas stoves, so you may need to cook your pecans a little longer if using an electric stove. You can salvage sticky pecans by cooking them for a few more minutes, being careful not to burn them.
When the pecans are well coated, remove them from the heat. Spread them in a single layer on a baking sheet to cool and crisp up.
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Spread the pecans on a baking sheet to cool
Once you've cooked your sugar pecans, it's important to let them cool. Spread the pecans out in a single layer on a baking sheet and set them aside to cool and crisp up. You can speed up the cooling process by putting the baking sheet in the fridge. It's important to let the pecans cool completely, so that the sugar coating can fully caramelize and harden. If the pecans are still sticky after cooling, you can put them in the oven to help harden the candy coating.
You can use a variety of materials to line the baking sheet, including parchment paper, foil, or a silicone pan liner. If you use parchment paper, be aware that the hot sticky sugar syrup may leak through or tear the paper. Foil or a silicone liner will be more effective at preventing leaks.
How long you leave the pecans to cool depends on how long you want to store them for. If you're going to eat them straight away, leave them to cool for 10-15 minutes before serving. If you want to store them, leave them to cool completely to room temperature before transferring them to an airtight container. They will last at room temperature for a week, in the refrigerator for a few weeks, and in the freezer for a month or longer.
If you want to store your pecans for as long as possible, it's important to let them cool completely before transferring them to an airtight container. They will last for up to two months in an airtight container at room temperature, four weeks in the fridge, or two months in the freezer.
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Store in an airtight container at room temperature
Once your pecans have cooled, it's time to store them. Make sure they are completely cool before storing them in an airtight container. If you don't let them cool, condensation will form inside the container, making your pecans soggy. If you've made a large batch, it's a good idea to transfer the pecans to a bowl or container to finish cooling, so they don't become soggy from the residual heat of the pan.
You can store your candied pecans at room temperature for up to a week. They will last for two months in the freezer, and a few weeks in the fridge. If you're storing them in the fridge or freezer, make sure to use a sealed container or freezer bag.
Your pecans will taste best when fresh, so try to eat them within a week. If you do store them for longer, you can thaw frozen pecans at room temperature for 10-20 minutes.
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Frequently asked questions
To sugar pecans in a pan, melt butter and add brown sugar to a pan over medium heat. Add pecans and toss. Let the pecans cook in the butter/sugar mixture for 6-7 minutes, stirring every 30 seconds.
The pecans should be cooked for 6-7 minutes, stirring every 30 seconds. If you are using an electric stove, you may need to cook for a few minutes longer.
You can use brown sugar, granulated white sugar, coconut sugar, or maple syrup.
Sugared pecans will last for up to a week at room temperature, a few weeks in the refrigerator, and up to 3 months in the freezer.
