Description
Deliciously sweet and crunchy candied pecans coated with a spiced brown sugar glaze. Perfect for snacking, gift-giving, or adding a delightful crunch 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 pecans after cooking.
- Toast pecans: Add 3 cups pecan halves to a large nonstick skillet and toast over medium heat for 3 to 5 minutes, stirring often to prevent burning. Once toasted, transfer the pecans to a bowl and set aside.
- Combine water and sugar: In the empty skillet, add 4 tablespoons water and 1½ cups light brown sugar. Stir just until combined, then avoid stirring again until pecans are added.
- Dissolve sugar mixture: Cook over medium heat for about 2 to 3 minutes until the sugar dissolves and the mixture begins to boil.
- Add pecans and spices: When the mixture is boiling in the center, add the toasted pecans, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- Coat the pecans: Stir continuously for about one minute to evenly coat the pecans with the sugar mixture.
- Cook on low heat: Reduce heat to low and continue stirring continuously for 3 to 5 minutes to ensure even coating and prevent burning.
- Cool pecans slightly: Let the nuts cool in the pan for about 5 minutes, stirring occasionally to prevent sticking.
- Final cooling: Spread the pecans out evenly on the prepared parchment or wax paper, breaking up any large clumps. Allow them to fully cool before storing or serving.
- Store or serve: Once fully cooled, package the candied pecans for gifts, store them in a plastic bag or container, or enjoy immediately as a snack.
Notes
- Make about 12 (1/4 cup) servings.
- Store in an airtight container for up to 6 months in the freezer or up to 3 months on a shelf.
- Stir often during toasting and coating to prevent burning or clumping.
- Use parchment or wax paper for cooling to avoid sticking.
- These candied pecans make a great gift or salad topper.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
