Description
Deliciously sweet and crunchy candied pecans made by coating pecan halves in a caramelized sugar syrup cooked on the stovetop, perfect for snacking or adding to salads and desserts.
Ingredients
Scale
Ingredients
- 2 cups pecan halves
- 1/2 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat the Skillet: Place a large nonstick skillet over medium heat to warm up in preparation for cooking the syrup and pecans.
- Make the Syrup: Combine the granulated sugar and water in the skillet. Stir until the sugar fully dissolves and the mixture begins to simmer gently.
- Coat the Pecans: Add the pecan halves to the syrup in the skillet, stirring continuously to ensure each pecan is evenly coated with the sugar mixture.
- Cook: Continue stirring the pecans in the skillet for 8 to 10 minutes as the syrup thickens and crystallizes, forming a shiny caramel coating on the pecans.
- Cool the Pecans: Remove the skillet from heat and promptly transfer the candied pecans onto a parchment-lined baking sheet. Spread them out quickly to prevent clumping and allow them to cool completely before serving.
Notes
- Use a nonstick skillet to prevent sticking and burning of the syrup.
- Stir continuously during cooking to avoid burning the sugar and ensure even coating.
- Cool pecans fully on parchment paper to maintain crispness and prevent clumping.
- Store candied pecans in an airtight container at room temperature for up to two weeks.
