Crunchy, sweet, and just slightly bitter from the toasted nut, candied pecans are a two-ingredient finish for salads, dessert plates, or just snacking. Watch the pan the whole time.
Ingredients
- 2 cups pecans
- 3/4 cup sugar
- 1/4 cup water
Instructions
- 1Combine sugar and water in a medium sauté pan over medium heat.
- 2Stir until the sugar dissolves, then stop stirring.
- 3Add pecans and stir constantly to coat them as the sugar cooks down.
- 4Keep stirring over medium heat as the sugar caramelizes and coats the pecans, the mixture will go from wet to dry to shiny and golden.
- 5Once the pecans are evenly coated and toasted, pour out onto a sheet of parchment paper.
- 6Spread in a single layer immediately and let cool completely. They will harden as they cool.
Cook's Note
Don't walk away, the sugar goes from golden to burnt in seconds at the end. Have your parchment sheet ready before you start so you can pour them out the moment they're done.
Best Served With
On top of green salads with blue cheese or goat cheese. On a dessert plate with whipped cream or ice cream. Or as a standalone snack.
Why This Recipe Works
The wet sugar syrup coats the nuts evenly before it begins to cook off, which means every pecan gets the same coverage. Stirring constantly during the dry phase prevents the sugar from pooling and burning in spots.
Make It Yours
- Add a pinch of cayenne and salt for a sweet-spicy-salty version
- Add a teaspoon of cinnamon to the sugar before cooking
- Swap pecans for walnuts or almonds
Leftover Strategy
Store in an airtight container at room temperature for up to 2 weeks.
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Pairing
A standalone snack or garnish, pairs with whatever dish they top.