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Simple sugared pecans are coated in a brown sugar and cinnamon mixture and then slow roasted until they are perfectly crunchy and candied.
Candied Pecans
You can bet I make a Costco run and double or triple this recipe because candied nuts are so versatile! Here are just a few reasons I keep these in the freezer year-round:
I love to make candied nuts as appetizers or an easy dessert at holiday get-togethers.
You can also bag or box them up and hand them out as gifts.
Chop them up and serve them on salads or in yogurt
Ingredients and Substitutions
The list of ingredients needed for sugared pecans is pretty short. There are a few swaps that can be made to switch things up.
Pecans. Pecans are perfect for coating with brown sugar and cinnamon, but so is pretty much every other nut! Try using walnuts or almonds too.
Brown sugar. I love the caramel flavor of brown sugar, but white sugar works well too.
Cinnamon and nutmeg. These add a little extra flavor to the pecans you can't beat. Out of either or looking to switch it up? Try ¾ teaspoon of pumpkin pie spice.
Egg white. Used to get the sugars and spices to cling and stay on the nuts. To get the volume you need to coat all the nuts, you'll need to whip the egg white until it's foamy. Egg substitute will not do this, so do not substitute it.
MONEY SAVING TIP: If you have a bulk store membership, consider buying your nuts there. In my area, they are regularly about 30% cheaper than grocery stores.
How to Make It
Make the sugar and spice combination: grab a small bowl and stir together the brown sugar, cinnamon, salt, and nutmeg. Set that mixture aside.
Beat the egg white: In a medium sized bowl, add the egg white. Vigorously beat the egg with a whisk until it becomes foamy and triples in volume.
Coat the pecans: Add the pecans to the bowl with the egg white and toss the pecans to fully coat.
Add the sugar mixture: pour the sugar mixture over the pecans and stir them to coat with the sugar. Spray a large baking sheet with cooking spray and spread the coated pecans in an even layer.
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Cooking Time and Temperature
Roast the sugared pecans in a 250˚ Fahrenheit oven for a full hour. Stir the nuts every 15 minutes. Don't be tempted to shorten the time. The full hour is needed to get the brown sugar to really crisp and turn into a candy coating.
Remove them from the oven and allow them to cool on the pan for 10-15 minutes before serving or storing.
Storage
Store the candied nuts in an airtight container or bag in the fridge for up to 4 weeks.
To make these last longer, freeze them in a freezer bag for up to 3 months!
PREP: Preheat the oven to 250˚F. Spray a cookie sheet with cooking spray and set aside.
MAKE SUGAR MIXTURE: In a small bowl, mix together the sugar, salt, cinnamon, and nutmeg.
COAT THE NUTS: In a medium bowl, whisk the egg white until it is foamy. Add the pecans and toss to coat in the egg mixture. Add the sugar mixture to the nuts and toss again to coat with the sugar.
BAKE: Spread the nuts in an even layer on the baking sheet and bake in the prepared oven for 60 minutes, stirring every 15 minutes. Allow to cool for 10 minutes before serving or transferring to a container to store.
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.
How long will candied pecans keep? They will keep for up to two weeks in an airtight container at room temperature, at least three weeks in the refrigerator, or up to two months in the freezer. No matter where you store them, keep in a tightly sealed, airtight container.
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.
Either you used raw nuts, or you added them before the sugar had a chance to fully caramelize. Why is the sugar all crystallized and grainy looking? It means that the sugar has crystallized before caramelizing. Avoid stirring it before it changes its color.
Bake the nuts for 10 minutes. Halfway through the baking time, shake the pan and flip the nuts to ensure that they toast evenly. Remove the nuts from the oven and let them cool. Use the nuts in another recipe or have them as a snack!
Pecans often contain excessive moisture when they first fall. The nuts should be dried before they are put in storage. Drying can usually be accomplished by placing the pecans in a shallow layer in a warm, dry area for two weeks. Adding fans and heat can speed drying.
Drought, particularly in August and September when pecan nuts are filling out, is a common cause of poorly filled pecans. Pecan trees growing in deep sandy soils are more likely to produce small, shriveled nuts because water drains too quickly from these soils, allowing trees to dry out between rainfalls.
How Long Do Candied Pecans Last? Store your candied pecans in an airtight container at room temperature for up to one week or in the refrigerator for up to three weeks. If you give them as a gift, be sure to include storage instructions.
Storage Instructions: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. Freezing Instructions: They freeze well in an air-tight container for up to two months. Nuts: use any kind of nuts with this recipe, like walnuts, almonds, peanuts, cashews, or pistachios.
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.
Once they thaw, they may be a bit soft but pop them into the air fryer, and they'll get nice and crunchy again. REHEATING INSTRUCTIONS: To reheat, pop the pecans into an air fryer at 275°F for 5 to 10 minutes.
Boiling pecans before cracking them can actually help prevent the shell from shattering. Here's how to boil them to loosen the shell but not cook the meat: ● Bring a large pot of water to a gentle boil ● Add the pecans and let cook for 10-15 minutes ● Drain and let cool ● Get to cracking!
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.
I started doing some research, and I found a little-known trick to making pecans taste sweeter: Soaking and rinsing the shelled nuts in lukewarm water before roasting removes the tannins and pieces of corky material that can cause pecans to taste bitter.
If your pecan pie is still a little soupy, it simply means you need to bake it more. The center or filling of a pecan pie needs time to thicken and set properly.
Such "stick? tights" are caused by drought and heat stress in September and October. Pecans require water right up until the time of shuck split to reduce this problem. Nuts sprouting in the shuck before harvest (vivipary) are also reduced by late season water and/or stress reduction.
Microwaving pecans can cause them to lose their freshness and flavor and may even give them a chewy texture, so it's best to let the pecans defrost on their own. Defrost the pecans right before you want to eat them or use them for cooking.
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.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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