Description
These candied pecans are a sweet and crunchy treat perfect for snacking, gifting, or topping salads and desserts. Toasted pecans are coated in a warm, spiced brown sugar glaze with hints of vanilla, cinnamon, and nutmeg, then cooled to a crisp finish.
Ingredients
Scale
For Candied Pecans
- 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 use for cooling the candied pecans.
- Toast Pecans: Add 3 cups pecan halves to a large nonstick skillet and toast over medium heat for 3 to 5 minutes, stirring frequently to prevent burning. Once toasted, transfer the pecans to a bowl and set aside.
- Make Sugar Mixture: In the same now-empty skillet, combine 4 tablespoons water with 1½ cups light brown sugar. Stir just until combined but do not stir again until pecans are added.
- Cook Sugar Mixture: Cook the mixture over medium heat for about 2 to 3 minutes, allowing the sugar to dissolve and the mixture to begin boiling.
- Add Ingredients to Sugar Mixture: Once boiling in the center, add the toasted pecans, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon ground nutmeg to the skillet.
- Coat Pecans: Stir continuously for about one minute to evenly coat the pecans with the sugar mixture.
- Cook on Low Heat: Reduce the heat to low and continue stirring for 3 to 5 minutes to allow the coating to thicken and adhere to the pecans.
- Cool Slightly: Let the nuts cool in the pan for about 5 minutes, stirring occasionally to prevent sticking.
- Finish Cooling: Spread the candied pecans out on the prepared parchment paper, breaking up any large clumps. Allow them to fully cool before storing or serving.
Notes
- This recipe yields about 12 servings, each approximately ¼ cup.
- Store candied pecans in an airtight container at room temperature for up to 3 months or in the freezer for up to 6 months.
- Stir the pecans occasionally during cooling to prevent clumping.
- For a nut-free version, substitute pecans with pumpkin seeds or sunflower seeds using the same method.
- Use parchment or wax paper to prevent sticking during cooling and storage.
Nutrition
- Serving Size: ¼ cup
- Calories: 190 kcal
- Sugar: 16 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
