Published: | Last updated: | by Amanda Biddle16 Comments
These Caramelized Pecans are a cinch to make on the stove, and you can customize them to be spicy, or salty, too! Great for salads, desserts, and cheese boards.
Ilove caramelized pecans. What’s not to love when we’re talking about warm, toasty pecans enrobed in a luscious brown sugar glaze?
For the longest time, I bought caramelized pecans in containers at my local market’s gourmet cheese counter. That is, until I realized how incredibly simple they are to make at home.Caramelized Pecans on demand? Don’t mind if I do!
These pecans are perfect to serve for a game day snack, a holiday appetizer board (lovely with cheese), topping Pumpkin Pie, or sprinkling on top of your favorite fall salads (like, this Pear Salad with Warm Bacon Vinaigrette.)
Caramelized Pecans vs. Candied Pecans
I have a distinction in my own mind between what constitutes a Caramelized Pecan versus a Candied Pecan. In all honesty, the terms are pretty much used interchangeably, but to me, they separate two different types of sweet pecan preparations.
In my mind, Caramelized Pecans, like the ones in this post, are coated in a glossy sugar glaze. When I hear Candied Pecans, I think of pecans with a more sugary-looking, crunchy coating, such as these. Another way to separate the difference I’m looking to describe here would be to call one “glazed” pecans and the other “sugared” pecans.
How to Make Caramelized Pecans
So, today, we’re talking about the caramelized variety.
In terms of tools, all you need is a nonstickskillet and a parchment-lined cookie sheet, and you’ll be well on your way to having a batch of these on your table.
Just melt together brown sugar and a little water in a skillet on the stove until bubbly, toss in your pecans, and stir until toasty and caramelized. That’s it! 5 minutes on the stove, and then about an hour for the pecans to fully set up at room temperature.
Flavor Variations: Sweet and Spicy Pecans
The great thing about making Caramelized Pecans at home is that you can customize the flavor. Want a hint of fall spice? Add some ground cinnamon or pumpkin spice. Want sweet pecans with some heat? A little cayennewill do the trick.
Personally, I like them sprinkled withflaked sea salt for a sweet-salty combo.
I like to mix up a few batches at a time during the holiday season so I have them on hand for various uses: sweet or cinnamon for desserts, salted or spicy for appetizers and snacks. You can even freeze caramelized pecans for up to two months, making them convenient for planning ahead!
📖 Recipe
Stovetop Caramelized Pecans
It's easy to make caramelized pecans, right on your stove! You can customize these pecans to have sweet, salty, and spicy flavors, to your personal preferences.
In a nonstick skillet over medium high heat, melt together brown sugar and water until rapidly bubbling. Add pecans, stirring thoroughly to coat. Cook, stirring, for 3-4 minutes, until fragrant and most of the liquid has evaporated. (But not so long at the sugars burn.)
Spread pecans into a single layer onto a parchment-lined baking sheet, and use a fork to separate them. Let stand at room temperature for about an hour, until fully cooled, set, and dry. (Pecans will be only very slightly tacky to the touch.)
Break apart any pecan clusters and store in an airtight container at room temperature for up to a week, in the refrigerator for a couple of weeks, or in the freezer for up to 2 months.
Notes
Variations:
Cinnamon Caramelized Pecans: Add ¼ teaspoon cinnamon to the pan with the brown sugar.
Spicy Caramelized Pecans: Add ¼ teaspoon (or more or less, to taste) cayenne pepper to the pan with the brown sugar.
Salted Caramelized Pecans: Sprinkle the pecans with flaked sea salt after you transfer them to the baking sheet to cool.
About our Recipes:Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
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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.
Under-cooking the pecans is the likely cause of stickiness, but the risk is low when they're oven-baked. After the sugar-coated nuts have darkened and turned very fragrant, about 20 minutes in the oven, stir the pecans and separate any pieces that have stuck together.Continue to bake for an additional 20 minutes.
Heat nuts or seeds in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance. Watch them closely when using this method as it's easy to burn them. Stir or toss nuts or seeds frequently for even toasting.
Roast pecans in a 350-degree oven for 5 to 10 minutes (oven temperatures may vary, so keep an eye on your pecans). How to toast pecans in a pan? Toast in a dry skillet over medium heat for 2 to 5 minutes, stirring occasionally with a wooden spoon. Cool to room temperature.
Fresh pecans have a distinct aroma, characterized by their sweet, nutty scent. They should have a firm, almost crunchy texture and a rich golden or amber color. On the flip side, bad pecans may show signs of spoilage, such as a rancid smell, a shriveled appearance, or a soft and rubbery texture.
Because pecans often contain lots of moisture when they first fall, they'll need to dry. Pecans are laid in a shallow sheet layer and dried in a warm space for around two weeks. You can use fans or heat to help speed the process up.
If you do, the sugar will sezzle, and you end up with an unpleasant grainy texture instead of a smooth shiny caramel. If that happens you need to start the oven. Remove from stovetop on time. The way to know it is time to remove these candied pecans on stovetop from heat is when the sugar has turned a golden color.
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.
Usually if the almonds are soft after candying it means that they weren't cooked for long enough. However, this recipe cooks all of the water out of the sugar syrup and then takes it a step further where the the sugar then re-caramelizes allowing the almonds to harden.
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.
Candied pecans are best when stored at room temperature for about a week. If you store them in the refrigerator they can last up to three weeks. Make sure to store them in an airtight container and include storage tips if you're giving these away as gifts!
For toasting pecans on the stovetop, place the pecans in a dry stainless-steel skillet over medium heat.Continue to cook, stirring frequently, until they are a deep golden brown and fragrant, about 5 minutes. Stirring frequently will prevent uneven toasting or burning.
You can toss the nuts right into a pan over medium heat, no oil necessary. Just shake the pan occasionally so they toast evenly and don't burn. When they're finished, transfer them out of the hot pan so they don't keep browning.
Skip the oil: There is no need to use oil in a pan or on the baking sheet when toasting nuts. It may alter the flavor of the nut as well as how it reacts in a recipe. If toasting nuts for a spiced snack mix, however, your recipe may tell you to use oil.
Toasted pecans are not roasted pecans. Toasted pecans are cooked in a pan on the stove. I prefer to make roasted pecans in the oven because the pecans cook more evenly this way.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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