Today I’m making Caramelized Pecans. These sweet glazed pecans are very easy to make on the stove, very easy to customize the flavor and they are perfect for snacking, for garnishing different desserts and salads, decorating cheese boards or even for individual food gifts.
Ingredients:
170g pecans
85g brown sugar
20 ml water
⅛ tsp salt
¼ tsp ground cinnamon
½ tsp vanilla extract
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Step 1
Start by covering a baking sheet with a silicone mat or parchment paper and set it aside.
Step 2
In a heavy bottom pan or saucepan place the brown sugar, water, cinnamon, salt and vanilla extract.
Step 3
Place the pan over medium high heat and bring the mixture to a boil, then add the pecans. Constantly stirring, cook the pecans until all the liquid has evaporated, sugar will crystallize and coat all the nuts. When the liquid evaporates, it will look like the pecans have a dry sugar coat, keep mixing the pecans until the sugar will melt again and the nuts will have a shiny coat. You may want to reduce the heat to avoid burning the sugar.
Step 4
When the nuts are done, transfer them onto the prepared baking sheet into one single layer. It’s best to use two forks to separate the nuts. Let them cool completely.
These sweet and crunchy pecans are ready!
Make sure to watch my YouTube video recipe for step-by-step instructions and see how I make these Caramelized Pecans! Want new recipe updates? Make sure to subscribe to my YouTube Channel!
TIPS FOR MAKING CARAMELIZED PECANS
- Use raw pecans or slightly toast them before caramelizing.
- You can replace the pecans with walnuts, almonds, cashews, macadamia nuts or any other nuts you like.
- Customize the flavor by replacing the cinnamon and vanilla with allspice, nutmeg, ginger, or cayenne pepper for a little spicy kick.
HOW TO STORE CARAMELIZED PECANS
- Store the nuts in an airtight container at room temperature for about two weeks or refrigerate them for up to a month.
- You can also freeze the caramelized pecans for up to two months.
PIN FOR LATER
Caramelized Pecans
Ingredients
- 170 g pecans
- 85 g brown sugar
- 20 ml water
- 1/8 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Start by covering a baking sheet with a silicone mat or parchment paper and set it aside.
- In a heavy bottom pan or saucepan place the brown sugar, water, cinnamon, salt and vanilla extract.
- Place the pan over medium high heat and bring the mixture to a boil, then add the pecans. Constantly stirring, cook the pecans until all the liquid has evaporated, sugar will crystallize and coat all the nuts. When the liquid evaporates, it will look like the pecans have a dry sugar coat, keep mixing the pecans until the sugar will melt again and the nuts will have a shiny coat. You may want to reduce the heat to avoid burning the sugar.
- When the nuts are done, transfer them onto the prepared baking sheet into one single layer. It’s best to use two forks to separate the nuts. Let them cool completely.
Notes
- Use raw pecans or slightly toast them before caramelizing.
- You can replace the pecans with walnuts, almonds, cashews, macadamia nuts or any other nuts you like.
- Customize the flavor by replacing the cinnamon and vanilla with allspice, nutmeg, ginger, or cayenne pepper for a little spicy kick.
- Store the nuts in an airtight container at room temperature for about two weeks or refrigerate them for up to a month.
- You can also freeze the caramelized pecans for up to two months.
You may also like:
Red Velvet Crinkle Cookies
How to Make Lava Cake
Caramel Sauce dripping off a spoon
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