Candied Pecans
The recipes below all bake the pecans in the oven to get them nice and toasty.
*Candied Pecans
This recipe makes an excellent and easy holiday gift. Or, enjoy these pecans on ice cream, cheesecake or a green salad, such as, Endive Salad w/ Pears, Blue Cheese, & Port Vinaigrette which adds candied pecans.
FMM: I like this recipe because the pecans are not overly sweet, but there is always a sugary coating on the nuts. The sugar is not glazed over.
Next time try dissolving the sugar in a couple of teaspoons of water and adding a pinch of salt. Adding the water helped melt the sugar. Also see recipe below for Candied Almonds.
1 cup pecan halves
4 teaspoons melted butter
1/4 cup sugar [use 1/8 cups?]
1 tsp. water [use 1/8 cup for 1/4 cup sugar?]
Preheat oven to 350°F. Spread nuts on a baking sheet and toast in the oven for 5 minutes.
Melt the butter in a pan, add the sugar and water. Once the sugar melts, add the nuts and toss to mix until pecans are covered with the sugar mixture.
Place nuts back on the baking sheet and let toast in the oven for 5 - 10 minutes more until bubbly. Let cool on a plate.
Once cool, they will keep for about two weeks in an airtight container at room temperature.
Candied Almonds
from https://www.thespruceeats.com/
These simple, sweetened almonds can be used to top sweet or savory dishes. This delicious and easy-to-make treat won't disappoint. Delicious on their own, these sugary nuts can be covered in dark or white chocolate, be the filling for truffles or fudge. Use them instead of croutons in fresh salads or serve them on a cheese platter.
The picture of their almonds had a glossy covering of sugar, not a sugary coating like my Candied Pecans (above recipe) has.
1/2 cup water
1 cup granulated sugar
2 cups whole almonds, preferably raw
Replace 2 ounces of the total amount of water in the recipe for bourbon, whiskey, rum, or any liquor of your liking for an adult version with a kick.
Place a silicone mat on top of a cookie sheet or baking pan, or line it with aluminum foil and spray it with nonstick cooking spray. Set the baking sheet aside.
In a medium nonstick saucepan, combine the water and sugar and place the pan over medium-high heat. Stir until the sugar dissolves, then bring the mixture to a boil.
Once the sugar syrup is boiling, add the almonds and reduce the heat to medium. Stir frequently until the sugar crystallizes around the almonds—this should take about 5 to 8 minutes.
When the sugar crystallizes, it will probably become difficult to stir, but continue stirring at your best. Eventually, the sugar will start to remelt, and it will caramelize, turning a deep golden brown color. At this stage, the liquid caramel will coat the almonds.
Once the sugar is caramelized and completely liquid, pour the almond mixture out onto the prepared baking sheet. Use a fork to separate the nuts while the sugar is still liquid.
Let the almonds set at room temperature until they're cool and hard. Once the almonds are set, break them apart and serve.
12 servings
Caramelized Pecans
Used in the Brussels Sprout Slaw w/ Caramelized Pecans recipe.
1/2 cup pecan halves
1 1/2 tsp. olive oil
1/4 tsp. kosher salt, plus more, to taste
1 tsp. sugar
pinch cayenne, optional
In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.
Candied Pecans
This recipe uses egg white to hold the sugar on the pecans.
1 pound shelled pecans
(about 2 1/2 cups)
1 teaspoon water
1 egg white
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
Pre-heat the oven on low at 225 degrees Fahrenheit.
Separate one large egg. Add the egg white to the teaspoon of cold water to make an egg wash.
Cover the pecans with the egg wash. Combine the sugar, salt and cinnamon. Mix this with the pecans.
Distribute the pecans in one layer on a cookie sheet and place in the oven. Let them bake for 45 minutes, stirring every so often.
Raise the oven temperature up to 275 degrees, keeping the pecans in the oven for another 15 minutes. Remove pecans from oven and let cool. Serve or store in an air-tight container.
