Enjoy a sweet treat while watching one of the summer’s blockbuster movies! These candied pecans are quick to prepare, easy to make, and better than anything you could buy at the store. From our friend’s Inspired Taste, these pecans are the perfect summer treat!
INGREDIENTS
- 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
INSTRUCTIONS
- 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 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.
Notes:
- 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 and bake for 5 to 10 minutes to help harden the candy coating.
