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Candied Pecans Recipe

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4 from 7 reviews

These delicious Candied Pecans are a perfect sweet and crunchy snack or appetizer. Coated with a buttery cinnamon-sugar glaze and baked to perfection, they bring a warm, cozy flavor that makes them ideal for parties, holiday treats, or simply to enjoy anytime. The recipe involves warming pecans, cooking a sugar syrup to the soft-ball stage, coating the nuts, and slow baking to achieve a glossy, perfectly candied finish.

Ingredients

Ingredients

  • 2-3/4 cups pecan halves
  • 2 tablespoons butter, softened, divided
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Warm the Pecans: Place pecan halves in a shallow baking pan and warm them in a 250°F oven for 10 minutes to enhance their flavor and aroma. Meanwhile, grease a 15x10x1-inch baking pan with 1 tablespoon of butter and set it aside for later use.
  2. Prepare Sugar Syrup: Using the remaining tablespoon of butter, grease the sides of a large heavy saucepan to prevent crystallization. Add sugar, water, salt, and ground cinnamon. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves completely.
  3. Dissolve Sugar Crystals: Cover the saucepan and let it cook for 2 minutes. This step helps dissolve any sugar crystals that may form on the pan’s sides, ensuring a smooth syrup.
  4. Cook to Soft-Ball Stage: Remove the cover and continue cooking the syrup without stirring until a candy thermometer reads 236°F (soft-ball stage). This ensures the right consistency for coating the pecans.
  5. Add Flavor & Coat Pecans: Remove the pan from heat and stir in vanilla extract. Immediately add the warm pecans and stir until they are evenly coated with the syrup mixture.
  6. Initial Coating Bake: Spread the coated pecans onto the prepared baking pan in an even layer. Bake at 250°F for 30 minutes, stirring every 10 minutes to ensure even cooking and coating.
  7. Cool the Candied Pecans: After baking, transfer the pecans to a waxed paper-lined baking sheet to cool completely. This prevents sticking and helps them harden into a crisp, candied texture.

Notes

  • Use a candy thermometer for precise temperature control to achieve the perfect soft-ball stage.
  • Be sure to stir pecans every 10 minutes during baking to prevent burning and ensure even coating.
  • Store cooled candied pecans in an airtight container at room temperature for up to two weeks.
  • For a spicier twist, consider adding a pinch of cayenne pepper or nutmeg to the sugar mixture.
  • If pecans are too hot when coated, syrup might harden too quickly; make sure pecans are warm but not overly hot.

Find it online: https://cookedbysarah.com/candied-pecans-recipe/