Description
A delicious recipe for sweet and crunchy candied pecans toasted and coated in a cinnamon-spiced sugar glaze, perfect for snacking or gifting.
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 for cooling the pecans later.
- Toast pecans: Add 3 cups pecan halves to a large nonstick skillet and toast over medium heat for 5 minutes, stirring often to prevent burning. Transfer toasted pecans to a bowl and set aside.
- Combine sugar and water: In the empty skillet, add 4 tablespoons water and 1½ cups packed light brown sugar. Stir just until combined with the sugar and do not stir again until pecans are added.
- Boil sugar mixture: Cook over medium heat for 3 minutes until sugar is fully dissolved and the mixture begins to boil in the center.
- Add pecans and spices: Once boiling, 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 1 minute to evenly coat pecans with the sugar-spice mixture.
- Cook on low heat: Reduce heat to low and continue stirring continuously for 5 minutes to caramelize the coating and avoid burning.
- Cool in pan: Let the nuts cool in the pan for about 5 minutes, stirring occasionally to prevent sticking.
- Cool completely: Spread the pecans on the prepared parchment or wax paper, breaking up any clumps. Allow them to cool completely before storing or serving.
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.
- Use parchment or wax paper to prevent sticking during cooling.
- Toast pecans carefully to avoid burning and bring out their flavor.
- Stir continuously during cooking steps to ensure even coating and prevent sugar crystallization.
Nutrition
- Serving Size: 1/4 cup
- Calories: 200 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
