Frequently asked questions
How long do candied pecans last? Candied pecans last a while when stored in an airtight container. Leave them at room temperature up to a week, in the fridge for a few weeks and in the freezer for a month, maybe more.
My pecans are sticky, what went wrong? When candied pecans are warm, they might be a bit sticky, but once they cool, the sugar coating should harden. If after they have cooled down, the pecans are still sticky, this means that the sugar mixture never reached a high enough temperature when on the stove. To fix them, place the nuts back into the skillet and cook a bit longer. (Watch closely when you do this to prevent the nuts from burning.)
Can I use different types of nuts in this recipe? Yes! This candied pecans recipe will work beautifully when used with most nuts. I especially love walnuts, cashews and hazelnuts.
YOU WILL NEED
- 6 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt, see notes
- Pinch cayenne pepper, optional
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons water
- 2 teaspoons orange zest, optional
- 2 cups (6 ounces) pecan halves
DIRECTIONS
- Line a baking sheet with parchment paper or a silicone baking mat.
- Add brown sugar, cinnamon, salt, cayenne, vanilla, water, and the orange zest (optional) to a medium skillet. Place the skillet over medium heat and cook, stirring often until the brown sugar melts into a bubbling sauce, about 1 minute.
- Stir in the pecans so that the brown sugar sauce coats them. Cook, stirring the entire time until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and become shiny. Watch closely as the nuts cook so that they do not burn.
- Transfer the candied pecans to the prepared baking sheet and spread them into one layer. Allow the pecans to cool down, and then break them up before serving.
- Store cooled candied nuts in an airtight container. They will last at room temperature for one week, in the refrigerator for a few weeks and in the freezer for a month, if not longer.