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Candied Pecans

Source of Recipe

From "Mosquito Supper Club" by Melissa Martin


Recipe Introduction

"Candied pecans are tasty on salads, folded into cookie dough, or eaten by the handful as a snack. They make a great little gift, too, when packaged up in a pretty container. There are many different ways to candy pecans: some folks toss their pecans in sugar and cinnamon, then in frothy egg whites before baking them. Others want shiny pecans or sugared pecans. This simple method makes pecans that are slightly sweet and candied with fewer ingredients. The key is to add the simple syrup to a hot skillet so it immediately starts bubbling and reducing. You don't want too much liquid, and you don't need a lot to coat the nuts. You'll find the balance once you make the recipe a couple of times. Too much liquid will make your nuts too sticky; the perfect amount will adhere to the pecans, coating them in enough simple syrup to candy them but not overwhelm them."

List of Ingredients

◦� � cup raw unrefined sugar
◦� 2 cups whole pecans
◦� Pinch of sea salt


Recipe

Preheat the oven to 250� F. Line a baking sheet with parchment paper or a silicone baking mat.

In a small saucepan, combine the sugar and � cup water and bring to a boil over medium-high heat, stirring.
Boil the syrup for 1 minute.

Set a large skillet over medium-high heat and pour the sugar syrup into the pan. When the syrup starts furiously boiling, add the pecans and toss to coat them in the liquid. Season with the salt. Let any extra liquid boil away, then pour the pecans onto the prepared baking sheet in a single layer. Bake for 15 minutes. This helps dry the pecans. Let cool before eating, then store in an airtight container. They will stay fresh for a couple of weeks.

Makes 2 cups



❧ Note:
If you want the pecans to have a sugared appearance, toss them in sugar before you put them in the oven.