Description
These Sweet and Irresistible Candied Pecans are a perfect treat for any occasion, offering a delightful combination of buttery, sugary, and cinnamon flavors with a crunchy texture. Perfect as a snack or a topping for desserts and salads.
Ingredients
Scale
Ingredients
- 2 cups Pecans (fresh, raw for best flavor)
- 1 cup Granulated Sugar (essential for candy coating)
- 0.5 cups Unsalted Butter (for better salt control)
- 1 teaspoon Cinnamon (can substitute with nutmeg)
- 1 teaspoon Vanilla Extract (pure vanilla recommended)
- 0.25 teaspoon Sea Salt (to enhance sweetness)
- 0 Chocolate Drizzle (optional for extra indulgence)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pecans.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Melt Butter: Melt the unsalted butter in a medium saucepan over medium heat until fully liquefied.
- Combine Ingredients: Remove the saucepan from heat and stir in granulated sugar, cinnamon, vanilla extract, and sea salt until the mixture is well combined.
- Coat Pecans: Add the pecans into the butter and sugar mixture and stir thoroughly to coat each pecan evenly with the candy mixture.
- Bake Pecans: Spread the coated pecans in a single layer on the prepared baking sheet. Bake for 15-20 minutes, stirring every 5 minutes to ensure even cooking and to prevent burning.
- Cool Down: Remove the pecans from the oven and allow them to cool completely on the baking sheet. Cooling helps the candy coating set and harden.
- Optional Chocolate Drizzle: If desired, drizzle melted chocolate over the cooled pecans for added indulgence.
Notes
- Use fresh, raw pecans for the best flavor and texture.
- Stir pecans frequently during baking to avoid burning and ensure even caramelization.
- The optional chocolate drizzle adds a rich touch but skip it if you want to keep the recipe simple and less sweet.
- Store candied pecans in an airtight container at room temperature for up to two weeks.
- For nutmeg substitution, use equal amount to cinnamon (1 teaspoon).
