Description
Deliciously sweet and crunchy candied pecans coated with a caramelized mixture of brown sugar, cinnamon, and sea salt. Perfect as a snack, salad topping, or dessert garnish, these easy-to-make candied pecans bring a delightful balance of sweet and savory flavors with a crisp texture.
Ingredients
Scale
Ingredients
- ¼ cup brown sugar
- 1 tablespoon water
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1½ cups raw pecan halves
Instructions
- Prepare your work surface: Line a baking sheet with parchment paper to ensure the candied pecans cool and crisp without sticking.
- Make the sugar mixture: In a medium skillet over medium heat, combine the brown sugar, water, cinnamon, and sea salt. Stir constantly until the sugar dissolves and starts to bubble, approximately 1 minute.
- Coat the pecans: Add the raw pecan halves to the skillet. Stir continuously to coat all nuts evenly in the bubbling sugar mixture, cooking for about 1 to 2 minutes until the pecans are fully coated and caramelized.
- Cool the pecans: Immediately spread the coated pecans in a single layer on the prepared baking sheet. Let them cool completely, allowing the coating to crisp up.
- Store or serve: Once cooled, store the candied pecans in an airtight container at room temperature for up to one week, or freeze them for extended freshness.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking during cooling.
- Stir the pecans constantly to avoid burning the sugar mixture.
- For a twist, add a pinch of cayenne pepper for a spicy kick or vanilla extract for added richness.
- Candied pecans make a great topping on salads, oatmeal, yogurt, or ice cream.
- Freeze in an airtight container for up to 3 months.
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 11g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
