Candied Pecans
These candied nuts can turn out with either a glossy and smooth coating, or a coarse, sugary coating. If you prefer to make the outside coating more sugary and less shiny, continue stirring the nuts after you remove them from the heat.
Ingredients
- 2 cups roughly chopped pecans walnuts, almonds, or cashews are fine too
- 1 tablespoon unsalted butter
- 2 tablespoons Alaga Syrup or any dark corn syrup
- 1 tablespoon brown sugar light or dark
- 1 pinch salt
Instructions
- Place a piece of parchment paper near the stove. In a non-stick skillet over medium heat, melt the butter. Add chopped nuts, syrup, brown sugar, and a pinch of salt
- With a wooden spoon, stir continuously for about 3 to 5 minutes or until the nuts are coated. Once the nuts are completely coated and have soaked up all the liquid, remove the nuts to the parchment paper and spread them apart to cool.
- Allow the nuts to completely cool and store in an airtight container for up to 4 weeks.
Notes
Stacy Lyn’s Note: to make the glossy candied pecans, stop all stirring and coating of the pecans right when you see the sugar begin to bubble. Leave the pecans on the heat for only a few seconds more, and then pour them out onto a piece of wax paper to cool. Allow them to completely cool before handling them. If you want the crystalized candied pecans, continue stirring the pecans until all of them are coated with syrup and the skillet begins to look a little dry.
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