Candied Pecans
A super simple way to coat pecans (or other nuts) quickly and with few ingredients. Use them to top your favorite desserts, throw some on your French toast, give them as a gift, or eat them as a snack. The brown sugar and cinnamon are delicious as you roast the nuts for added flavor.
Yield: 1 cup
Calories: 868kcal
Materials
- 3 Tbsp. brown sugar (light or dark)
- 4 tsp. water
- 1 tsp. ground cinnamon
- 1/4 tsp. vanilla extract
- 1/8 tsp. salt
- 1 cup pecans, halves or roughly chopped
Instructions
- Line a baking sheet with parchment or waxed paper. Set aside.
- In small saucepan on medium heat, combine the brown sugar, water, cinnamon, vanilla, and salt. Stir until sugar breaks down, then cook another minute.
- Stir in pecans until coated on all sides. Stir constantly as pecans roast, approx. 3 minutes. You may smell a nutty flavor.
- Remove from heat and spread nuts on parchment paper, separating each nut into a single layer. Best if they're not touching each other. Allow to cool and set up for approx. 1 hour. Enjoy!
Notes
Store Candied Pecans in a sealed container on the counter for approx. 1 week, longer in the refrigerator.
If nuts remain sticky, try baking them for 5 - 10 minutes in a preheated oven set at 325°. This helps to harden the coating.
Nutrition
Calories: 868kcal | Carbohydrates: 61g | Protein: 9g | Fat: 71g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 40g | Sodium: 253mg | Potassium: 488mg | Fiber: 12g | Sugar: 47g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 3mg