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This Brown Sugar Candied Pecans Recipe is a delicious, sweet, and savory snack that will make you go nuts. With just 3 ingredients needed this candied nuts recipe is perfect for snacking, desserts, and on top of salads!
Brown Sugar Candied Pecans
Brown sugar candied pecans are the perfect recipe for your next party or holiday gathering. You can even try making these in bulk to give as gifts! These Brown Sugar Candied Pecans Recipes are easy to make and contain only three ingredients: brown sugar, butter, and pecans.
Brown sugar and butter combine to give these candied pecans a rich, caramel-like flavor. Brown Sugar Candied Pecans are the perfect sweet mix for your next party or holiday gathering!
I love making this easy treat for snacking but I also love making them give as gifts. These nuts are always a big hit when I have given them as a gift. So if you are looking for a tasty holiday gift these are perfect! When I give them as a gift I like to make a little basket up that includes these candy nuts, peppermint hot chocolate spoons, Peppermint Hot Chocolate Bombs, Marshmallow hot chocolate cups, and Christmas Tree Oreos.
Tips for Making this recipe
Prepare ahead of time. It is important to have your baking sheet lined ahead of time before you start cooking the candy pecans because you will need to transfer them from the pan on the stove to the baking sheet quickly.
Use parchment paper or a silicone mat. It is important to line the baking sheet with parchment paper or a silicone mat, do not use waxed paper, the nuts will stick to it.
Allow the nuts to cool completely. The nuts will be sticky when you put them on the baking sheet, allow them to cool completely and they will harden as they cool.
Watch the nuts cooking. These candied nuts will cook quickly, so be sure you keep an eye on them as they are cooking.
Why are my Pecans sticky?
The candy pecans will be sticky as they cool, but if they are still sticky after they cool that means the sugar did not get cooked enough when they were cooking on the stove.
If your nuts are sticky after they are cooled you can save them and fix them. Just put the baking sheet with the nuts on it in the oven at 350°F for 5-10 minutes until the sugar has hardened and they are less sticky.
How to Use Candied Pecans
While candy nuts are a great snack there are lots of other uses for them as well. I like using them for gifts because everyone always loves them but I also like to make them and have them on hand because they are so tasty.
Salad toppings
Yogurt Parfaits
On top of Oatmeal, like Pecan pie Oatmeal and Apple Cinnamon Oatmeal.
add to snack mix like crock pot chex mix or popcorn snack mix
Topping for sweet potato casserole, baked sweet potatoes or microwave sweet potatoes.
How to Store Candy Pecans
Candy pecans need to be stored in an airtight container. They can be stored on the counter or in the fridge.
How Long do Candied Pecans last?
Candy pecans will keep for 1 week at room temperature, 3 weeks in the fridge.
Can I freeze candied Peans?
Candied pecans can last for up to 2 months in the freezer if kept in an air-tight container.
Can I make these sugar free?
If you are on a low carb diet or sugar-free diet you can use brown Swerve instead of brown sugar.
Brown Sugar Candied PecansIngredients
butter
pecan halves
brown sugar
How to make Brown Sugar Candied Pecans
Melt the butter in a small skillet over medium heat.
Stirin the pecans and brown sugar, making sure they are well coated.
Cook pecans over medium heat until the sugar begins to caramelize and the sauce thickens (about 3 minutes).
Spread out pecans on a lined baking sheet to cool.
This Brown Sugar Candied Pecans Recipe is a delicious, sweet, and savory snack that will make you go nuts. With just 3 ingredients needed this candied nuts recipe is perfect for snacking, desserts, and on top of salads!
If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.
The pecans only take a few minutes to cook. If you walk away or don't stir constantly they could burn. The nuts will be sticky at first before they cool. If the glazed pecans remain sticky after cooling, transfer the baking sheet to a 325ºF oven for 5-15 minutes, or until they harden.
Wet pecans allow the salt to stick easily to the nuts. Plus, soaking nuts helps neutralize enzyme inhibitors, which can harm your digestion, and reduce phytates, which decrease nutrient absorption. Just submerge your nuts in water while the oven is heating up and you'll be good to go.
If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons of pecan praline mixture onto the parchment paper-lined baking sheet.
Salt: 1/2 teaspoon of fine sea salt makes these taste salty-sweet. If you'd prefer to not taste the salt, reduce to 1/4 teaspoon of salt. Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325° F and bake for 5 to 10 minutes to help harden the candy coating.
Candied pecans are best when stored at room temperature for about a week. If you store them in the refrigerator they can last up to three weeks. Make sure to store them in an airtight container and include storage tips if you're giving these away as gifts!
Either you used raw nuts, or you added them before the sugar had a chance to fully caramelize. Why is the sugar all crystallized and grainy looking? It means that the sugar has crystallized before caramelizing. Avoid stirring it before it changes its color.
Drain, Rinse, and Roast - After soaking your pecan nuts for about 8 hours, it's time to drain and rinse them. Once you're done with that, spread them over a baking sheet or dehydrator evenly to get them ready for roasting.
Boiling pecans before cracking them can actually help prevent the shell from shattering. Here's how to boil them to loosen the shell but not cook the meat: ● Bring a large pot of water to a gentle boil ● Add the pecans and let cook for 10-15 minutes ● Drain and let cool ● Get to cracking!
Dry nuts usually yield about 1/4 cup to 1/2 cup more when soaked. To soak nuts, seeds, legumes and grains, dissolve 1 tsp sea salt in a bowl of 2-3 cups of pure, warm water. Add your ingredients. Make sure there is enough water to cover them about 2 inches.
Sometimes if the weather isn't just right it takes a while. Next time dip out a couple and see if they look like they are going to harden. If not just be patient and let them cool in your pot a little longer. Don't leave them though just kinda keep stirring (to cool them down) and keep a close eye on them.
As their name suggests, paper-shell pecans have thin shells you can crack without a nutcracker. This accessible species is often sweeter than other pecans.
Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1602–1675), with the word praline deriving from the name Praslin. Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.
If the nuts or candy coating seem 'stringy' or too soft after cooling, just pop them onto your cookie sheet & place them in the oven at 325 degrees (f), stirring gently until they crisp up. To warm these nuts up before serving, you can simply follow the oven instructions above or toss in a warm pan for a few minutes.
Pecans often contain excessive moisture when they first fall. The nuts should be dried before they are put in storage. Drying can usually be accomplished by placing the pecans in a shallow layer in a warm, dry area for two weeks. Adding fans and heat can speed drying.
Let the candied nuts cool for at least 20 minutes or until completely cool. You don't want to package warm nuts or the moisture will cause condensation which will soften the candy coating.
Under-cooking the pecans is the likely cause of stickiness, but the risk is low when they're oven-baked. After the sugar-coated nuts have darkened and turned very fragrant, about 20 minutes in the oven, stir the pecans and separate any pieces that have stuck together. Continue to bake for an additional 20 minutes.
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Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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