Candied Pecans: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=5 min |CookTime=5-10 min |Source=''Savory Sweet Life'' by Alice Currah (pg 217) |Yield=4-6 servings |Rating={{Delicious}} }} === Ingredients === * 1/..." |
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Immediately spread the pecans out in a single layer on the baking sheet. Separate the pecans as best you can with 2 forks, but don't worry if a few of them are clustered. Allow the pecans to cool completely before storing them in an air-tight container. They will keep for up to 2 weeks. | Immediately spread the pecans out in a single layer on the baking sheet. Separate the pecans as best you can with 2 forks, but don't worry if a few of them are clustered. Allow the pecans to cool completely before storing them in an air-tight container. They will keep for up to 2 weeks. | ||
[[Category:Misc]] | [[Category:Misc Recipes]] | ||
Latest revision as of 19:29, 1 March 2015
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | 5-10 min |
| Source | Savory Sweet Life by Alice Currah (pg 217) |
| Yield / serves | 4-6 servings |
| Rating | Delicious |
Ingredients
- 1/4 c sugar
- 2 T water
- 1 c pecan halves
- 1/4 t kosher salt
- 1/4 t cayenne pepper (optional)
Preparation
Line a baking sheet with parchment paper.
Heat the sugar and 2 tablespoons of water in a small nonstick saucepan over medium-high heat, stirring with a wooden spoon until the sugar has dissolved. Watch attentively while the sugar syrup gently bubbles and changes from clear to a honey color. Once the syrup has changed color, add the pecans, salt and cayenne (if using). Stir for 1 minute, until the nuts are coated with syrup.
Immediately spread the pecans out in a single layer on the baking sheet. Separate the pecans as best you can with 2 forks, but don't worry if a few of them are clustered. Allow the pecans to cool completely before storing them in an air-tight container. They will keep for up to 2 weeks.
