Description
Delightfully sweet and crunchy candied pecans made with brown sugar, cinnamon, and a hint of sea salt. These easy-to-make pecans are perfect as a snack, salad topper, or holiday treat.
Ingredients
Scale
Ingredients
- ¼ cup brown sugar
- 1 tablespoon water
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1½ cups raw pecan halves
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Syrup: In a medium skillet over medium heat, combine the brown sugar, water, cinnamon, and sea salt. Stir continuously until the sugar dissolves and the mixture bubbles, about 1 minute.
- Coat the Pecans: Add the raw pecan halves to the skillet and stir constantly for 1 to 2 minutes until all pecans are evenly coated with the sugar mixture.
- Cool and Crisp: Spread the coated pecans in a single layer on the prepared baking sheet. Allow them to cool completely so they harden and become crisp.
- Storage: Store the cooled candied pecans in an airtight container at room temperature for up to one week. For extended storage, freeze them.
Notes
- Ensure continuous stirring to prevent the sugar from burning.
- If pecans stick to each other after cooling, gently separate them before storage.
- For a nuttier flavor, lightly toast pecans before coating, but avoid over-toasting to prevent bitterness.
- These candied pecans are excellent as toppings for salads, desserts, or as a sweet snack.
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
