Candied Pecans are such a delicious snack, not to mention so simple to make.
Makes a nice addition alongside a spread of appetizers.
I had topped a Pumpkin Chocolate Chip Loaf with the Candied Pecans. It bought this loaf to a higher level of goodness. *smiles*
By the way, the recipe and photo tutorial for the Pumpkin Chocolate Chip Loaf can be found on my blogpost via blogger.com.
The preparation of the Candied Pecans is so easy. First, butter is added to a skillet, pecans are added and mixed.
Then brown sugar is added.
Cinnamon, salt and water are added. The pecans are stirred continuously, until the water is dissolved.
Once vanilla extract is added, it is quickly stirred and removed from the heat.
The pecans are transferred to a parchment lined baking sheet and spread in a single layer.
The nuts are baked at 350 degrees Fahrenheit for about 5 to 7 minutes.
The nuts are removed from oven and cooled completely on the baking sheet.
The candied pecans are stored airtight at room temperature up to 7 days.
There you have it…Candied Pecans…a simple recipe and such a fantastic treat.
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CANDIED PECANS RECIPE
By Carmen Ortiz of Baking is my Zen
YIELD: 1 ½ cups
1 tablespoon butter
1 ½ cups pecan halves
¼ cup light brown sugar
¼ teaspoon cinnamon
½ teaspoon kosher salt
1/8 cup water
½ teaspoon vanilla
PREHEAT OVEN to 350°F.
LINE A BAKING SHEET with parchment paper. Set aside.
MELT THE BUTTER in a medium skillet, over medium heat.
ADD THE PECANS. Stir continuously for 3 minutes.
ADD BROWN SUGAR. Stir for an additional 2 minutes.
STIR IN: cinnamon, salt and water.
COOK. STIR CONTINUOUSLY, until the water dissolves, about 1 to 2 minutes.
ADD VANILLA EXTRACT. Stir.
REMOVE PECANS from heat.
TRANSFER PECANS TO BAKING SHEET. Spread pecans in single layer.
BAKE 5 to 7 minutes.
REMOVE PECANS from oven.
COOL COMPLETELY on the baking sheet.
STORAGE: Store airtight at room temperature up to 7 days.
Source: Cookies and Cups
Add pecans in a glass jar and decorate with ribbons.
It makes for a great gift!
Baking is my Zen
…sweet nibbles for the soul
For savory dishes, visit my other blog, sometimes SAVORY.
Photography by Carmen Ortiz.
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Not to be used without permission.