Candied pecans with a twist

These pecans are coated in a sweet, nutty glaze and topped with crunchy sugar crystals. They may be small but they pack a big flavor punch!.

Candied pecans are a classic southern treat. These pecans are cooked in a sugar syrup and then coated with granulated sugar for an extra crunch. This recipe is easy to make and can be made on the stovetop or in the oven. Read more in detail here: candied pecans on stovetop.

Candied pecans are one of the most addictive foods on the planet. The tastiest candied nuts, in my opinion, can be obtained on the streets of New York at the Hot Nut carts. They’re salty and crunchy, with a trace of sweetness. And it’s oh-so-addictive. So I created a formula that tastes just like the ones sold on New York’s streets. And have a look at how cool they are. Really. Take a look at these. Yum.

So, what makes this dish so unique? I use maple syrup instead of sugar to make the pecans! It enhances the flavor of the nuts. It also enables you to bypass the caramelization stage (which is difficult to master) and get right to the eating part. WOOHOO! So, without further ado, here are some of my favorite candied pecans! Last but not least, any nut may be substituted in this recipe. I’m a major lover of almonds, so I’m thinking of making some this weekend…

For the pecans, follow these instructions:

2 cups salted and roasted pecans a third cup of maple syrup 2 tblsp butter (unsalted) a quarter teaspoon of sea salt, additional salt to taste

Toast the nuts in a large pan over medium-high heat until heated (this lets any extra steam to escape, making the finished result more crispy), about 4-5 minutes. Once the bread has toasted, reduce the heat to medium and add the butter, stirring constantly. Add the maple syrup and salt when the butter has been well absorbed. Toss the pecans in the pan if you’re feeling adventurous. If this isn’t the case, gently mix the pecans with a wooden spoon to aid absorption. This will take around 5 minutes more. It would seem like there is too much liquid in the pan at first, but as the maple syrup heats up, it will dissolve into the pecans. Remove the mixture from the heat when the liquid seems to be almost gone and the nuts are shining, and immediately pour onto a wax-lined sheet of parchment paper or a greased piece of aluminum foil (whatever is convenient!). Allow to cool completely before eating, as the pecans will be quite hot. Good appetite!

Candied pecans are a sweet and crunchy nut that can be added to salads, or even as a topping on ice cream. Reference: candied pecans for salad.

Frequently Asked Questions

Why are my candied pecans soft?

A: Your oven may be too hot. To avoid this, turn it down to the lowest temperature your appliance allows. If that doesnt work, you can try baking them in a smaller pan with less oil or simply letting them cool on their own before eating.

Are glazed pecans the same as candied pecans?

A: Yes, they are the same thing.

Are praline pecans the same as candied pecans?

A: Yes, they are both candied pecans.

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