Description
Deliciously spiced and perfectly candied pecan halves coated in a blend of warm spices and brown sugar, cooked on the stovetop for a nutty, sweet, and slightly spicy snack perfect for holiday gatherings or anytime treats.
Ingredients
Ingredients
- 1 lb pecan halves
- 1/2 cup light brown sugar
- 2 tbsp dark brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp cayenne pepper
- 4 tbsp unsalted butter
- 3 tbsp water
Instructions
- Prepare parchment paper: Place two large pieces of parchment paper on a countertop and set aside to cool the pecans after cooking.
- Mix spices: In a small bowl, combine cinnamon, nutmeg, salt, allspice, cloves, and cayenne pepper and set aside for seasoning the pecans later.
- Toast pecans: Pour the pecan halves into a cast iron skillet over medium heat. Stir constantly with a wooden spoon for about 5 minutes until the pecans become fragrant and turn brown, indicating they are toasted.
- Add spices: Sprinkle the mixed spices over the toasted pecans and stir continuously for about 30 seconds to evenly coat the nuts.
- Add butter: Add unsalted butter to the skillet and stir until the butter has completely melted and coated the pecans.
- Add sugars and water: Stir in both the light and dark brown sugars, then add water. Continue stirring until the sugar dissolves fully and the pecans become glossy, about 2 minutes.
- Cool pecans: Transfer the candied pecans onto the prepared parchment paper in a single layer and allow them to cool completely to harden the candy coating.
- Store properly: Once cooled, store the candied pecans in an airtight container at room temperature to keep them fresh and crunchy.
Notes
- Using a cast iron skillet helps evenly toast the pecans and develop flavor.
- Constant stirring is crucial to prevent burning the sugar and nuts.
- Allow pecans to cool completely before storing to ensure the candied coating hardens properly.
- Adjust the amount of cayenne pepper to control the level of spiciness.
- Store in an airtight container for up to two weeks for optimal freshness.
