Recipe: Candied Pecans

Candied pecans – this quick and easy recipe is a household favourite. We use pecans in salads, with roasted sweet potatoes, and in baking, too. I usually make these to order (or make for a recipe that calls for them). But you don’t have to wait, you can make them any time! Okay, let’s get cooking.

Ingredients

• 1 cup of pecans
• a tablespoons of butter
• 1/4 cup of brown sugar
• salt to taste

First, measure out your ingredients. You can use whole pecans, or break them up if you’re looking for more of a candied nut.

Oh, and grab a sheet pan and line it with parchment paper.

I love my little Le Creuset butter keeper – if you don’t have a French butter keeper and you’re a lover of butter, then get one – so worth it!

Oh, and do you have a terracotta brown sugar keeper? This little gingerbread man helps keep the brown sugar soft. It’s so awesome.

Okay, in a skillet heat the butter until it’s melted and dump in the pecans.

Once you dump in the pecans you’ll want to ensure the pan has your full attention. Cook the pecans in the butter for about 3-4 minutes until well coated. Then, add the brown sugar and salt, ensuring you’re keeping the pecans moving.

Stir continually until the sugar is all melted, about 3-4 minutes.

Then, once the pecans are nice and coated, dump onto the lined sheet pan and spread them out. Then chop and add to your recipe, or snack on them!

Here I’m adding them to a winter salad – that recipe coming up next!

Doesn’t this salad look so good? Yum!

These candied pecans will keep for about a month in an air tight container in the fridge, yet I doubt they’ll last that long.

Thanks so much for stopping by! See you again soon.