Candied Pecans are so nutty scrumptious and so easy to make that you just may find yourself making these decadent treats weekly – especially around the holidays . Delicious on top of sweet potatoes, a hot fudge sundae (what’s a sundae without nuts?), or in a salad with chopped apples or dried cranberries, Candied Pecans add just the right amount of crunchy sweetness to a dessert, side dish, or salad. And, with just four common ingredients (including water), Candied Pecans are anything but complicated.
In less than 10 minutes from start to finish, a pan full of Candied Pecans is yours for the cookin’!
- 1/4 cup brown rice syrup
- 2 tablespoons water
- 2-3/4 cups whole pecan meat halves (12 ounces raw unsalted)
- dash salt
Pour the pecan halves into the pan and stir to distribute the syrup mixture among the pecans.
Turn the heat on medium and gently stir for 2-3 minutes and then turn the heat down to medium-low and continue to cook until the pecans are just starting to brown and all the liquid has evaporated (about 5 minutes). Turn off the heat and p9ur the pecans on to a large piece of parchment paper, allowing to cool for 20 minutes
Enjoy as is, on your favorite frozen treat, atop a sweet potato casserole or in an autumn salad. Store any unused nuts in an airtight container.