Candied Pecans are one of my favorite things to make as a topping for my desserts. They are buttery, salty and sweet at the same time.
You can store this candied pecan in a glass jar for up to 2 months and they will be as yummy and crunchy as day 1.
How to make candied pecans?
They are pretty easy to make. I toss all the ingredients into a non-stick pan and I stir for a couple minutes until the pecans are caramelized.
It’s important to use a 100% nonstick pan because you don’t want a mess when making caramel.
As soon as the candied pecans are done I transfer them to a tray covered with parchment paper or greased foil. Then with the help of a fork, I separate each pecan to avoid pecans sticking to each other. In 10 minutes they are ready to use or to be stored.
- 1 cup pecans
- 2 tbsp salted butter
- ¼ cup brown sugar
In a nonstick pan over medium heat, toss all the ingredients. Stir constantly for about 3-5 minutes until you get a brown caramel. Make sure that every pecan is coated.
Transfer the pecans to a baking tray covered with parchment paper. Separate each pecan avoiding overcrowding and that they stick to each other. Let them cool for 10 minutes at least.