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This Brown Sugar Candied Pecans Recipe is a delicious, sweet, and savory snack that will make you go nuts. With just 3 ingredients needed this candied nuts recipe is perfect for snacking, desserts, and on top of salads!
Brown Sugar Candied Pecans
Brown sugar candied pecans are the perfect recipe for your next party or holiday gathering. You can even try making these in bulk to give as gifts! These Brown Sugar Candied Pecans Recipes are easy to make and contain only three ingredients: brown sugar, butter, and pecans.
Brown sugar and butter combine to give these candied pecans a rich, caramel-like flavor. Brown Sugar Candied Pecans are the perfect sweet mix for your next party or holiday gathering!
I love making this easy treat for snacking but I also love making them give as gifts. These nuts are always a big hit when I have given them as a gift. So if you are looking for a tasty holiday gift these are perfect! When I give them as a gift I like to make a little basket up that includes these candy nuts, peppermint hot chocolate spoons, Peppermint Hot Chocolate Bombs, Marshmallow hot chocolate cups, and Christmas Tree Oreos.
Prepare ahead of time. It is important to have your baking sheet lined ahead of time before you start cooking the candy pecans because you will need to transfer them from the pan on the stove to the baking sheet quickly.
Use parchment paper or a silicone mat. It is important to line the baking sheet with parchment paper or a silicone mat, do not use waxed paper, the nuts will stick to it.
Allow the nuts to cool completely. The nuts will be sticky when you put them on the baking sheet, allow them to cool completely and they will harden as they cool.
Watch the nuts cooking. These candied nuts will cook quickly, so be sure you keep an eye on them as they are cooking.
Why are my Pecans sticky?
The candy pecans will be sticky as they cool, but if they are still sticky after they cool that means the sugar did not get cooked enough when they were cooking on the stove.
If your nuts are sticky after they are cooled you can save them and fix them. Just put the baking sheet with the nuts on it in the oven at 350°F for 5-10 minutes until the sugar has hardened and they are less sticky.
How to Use Candied Pecans
While candy nuts are a great snack there are lots of other uses for them as well. I like using them for gifts because everyone always loves them but I also like to make them and have them on hand because they are so tasty.
Salad toppings
Yogurt Parfaits
On top of Oatmeal, like Pecan pie Oatmeal and Apple Cinnamon Oatmeal.
add to snack mix like crock pot chex mix or popcorn snack mix
Topping for sweet potato casserole, baked sweet potatoes or microwave sweet potatoes.
How to Store Candy Pecans
Candy pecans need to be stored in an airtight container. They can be stored on the counter or in the fridge.
How Long do Candied Pecans last?
Candy pecans will keep for 1 week at room temperature, 3 weeks in the fridge.
Can I freeze candied Peans?
Candied pecans can last for up to 2 months in the freezer if kept in an air-tight container.
Can I make these sugar free?
If you are on a low carb diet or sugar-free diet you can use brown Swerve instead of brown sugar.
Brown Sugar Candied PecansIngredients
butter
pecan halves
brown sugar
How to make Brown Sugar Candied Pecans
Melt the butter in a small skillet over medium heat.
Stirin the pecans and brown sugar, making sure they are well coated.
Cook pecans over medium heat until the sugar begins to caramelize and the sauce thickens (about 3 minutes).
Spread out pecans on a lined baking sheet to cool.
This Brown Sugar Candied Pecans Recipe is a delicious, sweet, and savory snack that will make you go nuts. With just 3 ingredients needed this candied nuts recipe is perfect for snacking, desserts, and on top of salads!
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.
The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts. How do you fix candied nuts that are too soft and sticky? You can place them back into the oven for 5 to 15 minutes or until they dry out more. They will continue to firm and dry out as they cool.
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.
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.
Pecans have two sources of bitterness -- naturally occurring tannins in the kernel and pieces of corky material from the inside of the nut which can adhere to the kernel. Some of the tannin and all of the corky material can be removed by washing the kernels before cooking.
Sometimes if the weather isn't just right it takes a while. Next time dip out a couple and see if they look like they are going to harden. If not just be patient and let them cool in your pot a little longer. Don't leave them though just kinda keep stirring (to cool them down) and keep a close eye on them.
Bake long enough- If your nuts didn't harden fully, that means the nuts weren't baked long enough for the sugar to caramelize properly and they need to be baked longer. Don't chop nuts- Because they burn easily during baking.
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.
Scab infections of the shucks may also produce “stick tights,” a condition in which the shuck does not separate from the nut during harvest. Symptoms of powdery mildew are most obvious when the nuts become covered with a white, fuzzy growth on the surface (Figure 3).
Drain, Rinse, and Roast - After soaking your pecan nuts for about 8 hours, it's time to drain and rinse them. Once you're done with that, spread them over a baking sheet or dehydrator evenly to get them ready for roasting.
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.
If you happen to have pecans in their shells, remember that 1 pound equals 3 cups shelled, about 4 cups pecan halves, and about 3 3/4 cups chopped nuts. Equivalents to know when using shelled pecans are that 1 pound equals 4 cups and 1 cup of pecan halves equals 3/4 cup chopped.
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.
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.
The problem is that crystals of sugar were re-introduced into the liquid candy. This will cause your candy to crystallize and become grainy. To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling.
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.
Powdery Mildew (caused by the fungus Microsphaera alni)
Early-infected nuts may remain small and have an early shuck split and shriveled kernels. In some other states, it sometimes causes defoliation. The disease is usually held in check when a scab control program is followed.
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Introduction: My name is Maia Crooks Jr, I am a homely, joyous, shiny, successful, hilarious, thoughtful, joyous person who loves writing and wants to share my knowledge and understanding with you.
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