Dad's recipe for candied pecans only takes 5 minutes. The funny thing is they may not even last that long when they are done. These things are addictive.
Dad was originally making these as a topping for another dish, they did not make it to their intended purpose because Dad kept snacking on them.
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The Recipe for Candied Pecans is Adjustable
The nice thing about this recipe is you can customize it any way you want really. Do you not like cinnamon, great use nutmeg instead.
Do you like both? Add both of them. Do you want them to be less sweet, use less sugar or more nuts. The possibilities are endless.
A Few Important Tips
When cooking the sugar be sure not to use too high of heat, it will burn and smoke. Also, don't cook it too long because even on medium heat you can burn it.
If you have way more sugar than pecans you can end up with an almost "pecan brittle" when you are done. If you notice a huge pool of sugar when you pour the pecans out to dry remove the pecans from that pool of sugar.
Otherwise you will be left with a very chewy sugar brittle with pecans in it.
How to Store Them
Once you have followed the recipe for candied pecans you will have an addicting little snack. You can store them in an airtight container at room temp for up to a week.
If you put the container in the fridge they are cool for 3 weeks. If you put that container in the freezer the will hold for 2 months.
To Dad this is useless information because they last minutes not days.
How to make candied pecans
Place a pan over medium heat. Add the brown sugar & spices.
Pour in a little bit of water to help the sugar melt. You don't want to use too much water because that will cause the mixture to be too wet and it makes it harder to work with.
Once the mixture bubbles it is done. Add in the pecans and toss them around to coat them.
Pour out onto wax paper to cool for about 30 minutes. When they are cool you can break them apart.
Recipe for Candied Pecans
Equipment
- Pan
- Spatula
- Wax Paper
Ingredients
- 1 cup Pecans
- ½ cup Brown Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 tablespoon Water
Instructions
- Place a pan over medium heat.
- Add the brown sugar & spices.
- Pour in a little bit of water to help the sugar melt. You don't want to use too much water because that will cause the mixture to be too wet and it makes it harder to work with.
- Once the mixture bubbles it is done. Add in the pecans and toss them around to coat them.
- Pour out onto wax paper to cool for about 30 minutes. When they are cool you can break them apart.
- Store in an airtight container. They are good for 1 week at room temp, 3 weeks in the fridge and 2 months in the freezer. This is useless information because they will not last that long.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!You know what goes great with these?
Honestly anything goes great with them. But since they are know to be a holiday treat why not sprinkle some on top of your candied yams with marshmallow? Candied on Candied sounds amazing!
Did you know Dad is on YouTube?
Go check out Dad's youtube channel for all kind of great cooking videos and food related content.
