Candied Pecans Recipe
Candied pecans have roots in Southern cuisine, where pecans are abundant and cherished for their versatility. The practice of candying nuts dates back centuries, originally as a method of preservation. Today, candied pecans are enjoyed worldwide, particularly during festive seasons, for their sweet and nutty flavor.
Equipment
- Baking sheet
- Parchment paper
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 cups pecan halves
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Spread the pecan halves evenly on the baking sheet. Toast them in the preheated oven for about 5-7 minutes, or until they become fragrant. Be sure to keep an eye on them to prevent burning.
- In a medium saucepan, combine the granulated sugar, ground cinnamon, salt, and water. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture starts to simmer.
- Once the syrup is ready, add the toasted pecans to the saucepan. Stir well to coat the pecans evenly with the syrup.
- Continue to cook the pecans over medium heat, stirring frequently, until the syrup thickens and fully coats the pecans. This should take about 10 minutes.
- Transfer the candied pecans back onto the parchment-lined baking sheet. Spread them out evenly and let them cool completely. Once cooled, break apart any clusters if needed. Your candied pecans are now ready to enjoy!