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November 15, 2017

Candied Pecans

by Anne Paddock

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’!

Candied Pecans

  • 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 brown rice syrup and water into a large non-stick pan and gently blend. Add a dash of 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

Remove the pecans from the parchment paper (they will stick together in clusters so leave as is or break apart) and place in a medium-sized serving bowl.

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.

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