Candied Pecans are great for snacking, desserts and even salads! This recipe makes sure that the nuts are not sticky, but crunchy, and perfectly spiced! Check out the short recipe video attached below for a quick tutorial.
In general, I am a nut addict. They are healthy, tasty and they give texture to food in a really good way. Check out my nutty recipes for Mexican Wedding Cookies, Poppy Seeds Walnut Banana Bread, and Oreo Nutella Cake.
How to Make Candied Pecans
Candied Pecans are made with only a few ingredients, but the results are comfortingly good. I like having them as a snack, and I put them in salads, too. They provide a nice crunch aside from imparting a nice nutty flavor.
I bought a lot for the holiday season! Even when I have done so many recipes out of this like a pie, bars, cheesecake, and all, I still have many left!
I may have bought too much. But they will not go to waste! Hence, I am sharing with you how to cook these nuts the easy way.
I even packed some and gave away to friends, and they loved it! And so, I am now considering this as a Christmas gift option to family and friends. I am sure that they will have a great time snacking on these goodies!
They are either raw or toasted pecans coated with caramelized sugar mixture. The coating not only adds crunch, but the sweetness of the sugar is complemented with spices. In this recipe, I used cinnamon and nutmeg – perfect for autumn!
How to make Candied Pecans:
Prep for baking: Preheat the oven according to the prescribed temperature.
Prep the sugar mixture: In a bowl, combine sugar with the spices and salt.
Coat: In another bowl, whisk together water and egg white. Toss the pecans in the resulting mixture. Then, add in the sugar mixture and coat everything.
Bake: Spread the coated pecans on the baking sheet and bake. Stir and flip every 15 minutes or so. Remove when everything is nicely brown.
What else can you add toCandied Pecans:
If you are feeling adventurous, and you do not mind some heat, then, add chili powder or cayenne! Add more spices that appeal to you if you must. Adding maple syrup or vanilla also adds some flavor.
Why are my Candied Pecans sticky?
It simply means that the sugar did not reach the temperature where it starts to harden and get brittle. The oven temperature must be met accurately. Be sure to get a candy thermometer to help you with that.
Giving it time to harden after resting may help, too.
How many calories are in Candied Pecans?
One cup of these treats will set you back by around 437 calories, 327 of which is mainly from the fat of the pecan nut itself.
But this should not hinder you from eating this kind of nut. In fact, it has nutrients and antioxidants that help with lowering harmful cholesterol.
It has a number of vitamins, minerals, and a good amount of fiber that help with cancer prevention, weight loss, and many more bodily functions.
Why are my candied pecans soft and sticky? 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.
Why are my candied pecans soft and sticky? 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.
What is the difference between candied pecans and pralines? Candied pecans are pecans coated in egg whites, sugar, and spices, then baked until crispy.Pralines are a drop-candy with a caramel-like base and crunchy pecans mixed in.
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 happen to have pecans in their shells, remember that 1 pound equals 3 cups shelled, about 4 cups pecan halves, and about 3 3/4 cups chopped nuts. Equivalents to know when using shelled pecans are that 1 pound equals 4 cups and 1 cup of pecan halves equals 3/4 cup chopped.
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.
Place the pecans and salt in a large glass or stainless steel bowl along with 8 cups of water. The pecans will swell during the soaking process, so you want enough water to keep them covered.
Leave them on the counter to soak for 4-8 hours. ...
After they are done soaking, drain and rinse in a colander.
While candied pecans are not necessarily healthy (they have been candied), they are a great option since candied pecans are full of healthy fats and good protein. If eaten in moderation, they are a perfect sweet treat to satisfy any craving.
But if your pralines are still gooey after 30-40 minutes, you may have to scrape them back into the pan and heat them again. Add a tablespoon of milk, melt the sugar, and as before, stir constantly while you bring them to a boil. When the mixture begins to thicken, begin dipping them out again and cross your fingers!
It has a classic taste with a slight sweetness and firm texture, pairing well with savory recipes like cheese balls and charcuterie boards. Stuart pecans grow well farther north than other pecan types. However, the Stuart tree takes eight to 10 years before it can bear any nuts.
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!
It is true that nuts contain phytic acid, or phytates, which can bind with minerals, making them unavailable to the body. But while soaking nuts in salted water may reduce phytic acid levels, the amount of phytates in nuts is too small to cause a mineral deficiency in either children or adults.
Nuts with higher fat content, like walnuts and pecans can also go rancid after a few months if stored at too warm a temperature. If you notice that your nuts have taken on a noticeably bitter, sour flavor, they may have entered this unfortunate phase.
These nuts are toxic for dogs. Eating them can result in pets becoming sick and needing immediate veterinary care. “The reason pecans are considered toxic is that they contain a compound called juglone, also found in walnuts, that is harmful to dogs,” advises Dr. Klein.
But with a food processor and ten minutes of time, you can make your own flour substitute for much cheaper and have the option to make it as fine or as course as you would like it to be. This recipe is for a one to one ration, meaning if you processes one cup of pecan meal, you will be left with one cup of pecan flour.
How long will candied pecans keep? They will keep for up to two weeks in an airtight container at room temperature, at least three weeks in the refrigerator, or up to two months in the freezer. No matter where you store them, keep in a tightly sealed, airtight container.
Humidity above these values can cause kernel molding and pecan texture deterioration (pecans become soft and rubber-like), whereas lower humidities will cause excessive drying. In-shell pecan kernels will darken under high humidity as a result of the tannic acid being dissolved from the shell lining.
Spread the stale snacks out on a cookie sheet and place in a 350o F oven.Let them bake for about 10 minutes and then remove from the oven and let cool completely. Once cooled the snacks should be crispy and refreshed. You can use this method with fresh nuts like almonds, peanuts, walnuts, etc.
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.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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