Candied Pecans
My Candied Pecans have a salty-sweet with a lil bit of spice candy coating that takes pecans to a whole new level!
Servings: 4 servings
Calories: 206kcal
Equipment
- Baking sheet
- Skillet
Ingredients
- 3 tablespoons light brown sugar packed
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1 cup pecan halves
Instructions
- Line a small baking sheet with parchment paper.
- In a small skillet, whisk together the sugar, salt, cinnamon, cayenne and add 2 tablespoons of water and bring to a simmer over medium heat.
- Add the pecans and cook stirring continuously until they are coated in the syrup. It should take about 2 minutes.
- Transfer the pecans to the prepared baking sheet and spread in a single layer.
- As the pecans cool, they will start to stick a bit. Once cooled, about 30 minutes, break them apart and serve them up.
Notes
How to store Candied Pecans
Keep your stovetop candied pecans fresh by storing them in an airtight container at room temp. Mason jars, plastic containers, or even a zip-top bag will do the trick. Just make sure they're sealed up tight or they'll lose their crunch.How long will Candied Pecans last in the fridge?
They will stay fresh for about 1 to 2 weeks at room temperature... Although in my house they don't even last that long!Can I freeze glazed pecans?
You can absolutely freeze 'em! Just toss the cooled pecans in a freezer-safe bag and they'll last for up to 2 months. When you're ready to snack, just thaw them at room temp.Nutrition
Serving: 0.25 cup | Calories: 206kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 148mg | Potassium: 117mg | Fiber: 2g | Sugar: 10g | Vitamin A: 66IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 1mg