As an Amazon Associate and affiliate with other networks, I may earn a commission from purchases made through links within this post. For more information read my disclosure pagehere.
This Brown Sugar Candied Pecans Recipe is a delicious, sweet, and savory snack that will make you go nuts. With just 3 ingredients needed this candied nuts recipe is perfect for snacking, desserts, and on top of salads!
Brown Sugar Candied Pecans
Brown sugar candied pecans are the perfect recipe for your next party or holiday gathering. You can even try making these in bulk to give as gifts! These Brown Sugar Candied Pecans Recipes are easy to make and contain only three ingredients: brown sugar, butter, and pecans.
Brown sugar and butter combine to give these candied pecans a rich, caramel-like flavor. Brown Sugar Candied Pecans are the perfect sweet mix for your next party or holiday gathering!
I love making this easy treat for snacking but I also love making them give as gifts. These nuts are always a big hit when I have given them as a gift. So if you are looking for a tasty holiday gift these are perfect! When I give them as a gift I like to make a little basket up that includes these candy nuts, peppermint hot chocolate spoons, Peppermint Hot Chocolate Bombs, Marshmallow hot chocolate cups, and Christmas Tree Oreos.
Prepare ahead of time. It is important to have your baking sheet lined ahead of time before you start cooking the candy pecans because you will need to transfer them from the pan on the stove to the baking sheet quickly.
Use parchment paper or a silicone mat. It is important to line the baking sheet with parchment paper or a silicone mat, do not use waxed paper, the nuts will stick to it.
Allow the nuts to cool completely. The nuts will be sticky when you put them on the baking sheet, allow them to cool completely and they will harden as they cool.
Watch the nuts cooking. These candied nuts will cook quickly, so be sure you keep an eye on them as they are cooking.
Why are my Pecans sticky?
The candy pecans will be sticky as they cool, but if they are still sticky after they cool that means the sugar did not get cooked enough when they were cooking on the stove.
If your nuts are sticky after they are cooled you can save them and fix them. Just put the baking sheet with the nuts on it in the oven at 350°F for 5-10 minutes until the sugar has hardened and they are less sticky.
How to Use Candied Pecans
While candy nuts are a great snack there are lots of other uses for them as well. I like using them for gifts because everyone always loves them but I also like to make them and have them on hand because they are so tasty.
Salad toppings
Yogurt Parfaits
On top of Oatmeal, like Pecan pie Oatmeal and Apple Cinnamon Oatmeal.
add to snack mix like crock pot chex mix or popcorn snack mix
Topping for sweet potato casserole, baked sweet potatoes or microwave sweet potatoes.
How to Store Candy Pecans
Candy pecans need to be stored in an airtight container. They can be stored on the counter or in the fridge.
How Long do Candied Pecans last?
Candy pecans will keep for 1 week at room temperature, 3 weeks in the fridge.
Can I freeze candied Peans?
Candied pecans can last for up to 2 months in the freezer if kept in an air-tight container.
Can I make these sugar free?
If you are on a low carb diet or sugar-free diet you can use brown Swerve instead of brown sugar.
Brown Sugar Candied PecansIngredients
butter
pecan halves
brown sugar
How to make Brown Sugar Candied Pecans
Melt the butter in a small skillet over medium heat.
Stirin the pecans and brown sugar, making sure they are well coated.
Cook pecans over medium heat until the sugar begins to caramelize and the sauce thickens (about 3 minutes).
Spread out pecans on a lined baking sheet to cool.
This Brown Sugar Candied Pecans Recipe is a delicious, sweet, and savory snack that will make you go nuts. With just 3 ingredients needed this candied nuts recipe is perfect for snacking, desserts, and on top of salads!
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.
After 45 minutes, remove them from the oven and let them rest. You can remove the pecans to a baking sheet to cool faster if you like. Stir them every 10 minutes or so to avoid them clumping together, or you can just break them apart with a spatula or your hands later. Store in an airtight container for up to a week.
To Store: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. To Freeze: They freeze well in an airtight container for up to 2 months.
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.
For a pound of nutmeat, you will need 2½ pounds of in-shell pecans. In order to help you maintain the highest quality pecan meats, we have developed the following guide to help you understand the best way to handle and store your pecans.
Salt: 1/2 teaspoon of fine sea salt makes these taste salty-sweet. If you'd prefer to not taste the salt, reduce to 1/4 teaspoon of salt. Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325°F (162°C) and bake for 5 to 10 minutes to help harden the candy coating.
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.
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.
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.
If you don't plan on eating your candied pecans right away, you may want to consider storing them in the refrigerator or freezer. Refrigeration can keep the pecans fresh for up to three months, while freezing can extend their shelf life for up to six months.
Sealed plastic bags are best for storing pecans in the freezer. In-shell pecans can be stored in a cool, dry place for 6 to 12 months. They can be refrigerated up to 18 months and frozen for about three years.
Some of the tannin and all of the corky material can be removed by washing the kernels before cooking. To "sweeten" the pecan meats (kernels), simply put the pecan kernels in a bowl and fill with lukewarm water. Stir and tumble the meats in the water for several minutes and you will see the discoloration in the water.
Soaking certain phytate containing plants first can reduce the concentration of phytates. Soaking has been shown to reduce phytate levels in legumes and grains – but when it comes to nuts and seeds, a 2020 study measuring almonds, hazelnuts, peanuts and walnuts suggests the difference is very minimal, if any at all.
Your oven is also a great tool for toasting pecans. For this method, preheat an oven to 350 degrees F. Spread the nuts evenly onto a rimmed baking sheet and bake until they begin to brown and become aromatic, making sure to toss halfway through, 7 to 10 minutes.
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.
If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons of pecan praline mixture onto the parchment paper-lined baking sheet. I find that it works best to use a cookie dough scoop.
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.
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.