Stovetop candied pecans
Toasty pecan halves coated in a crackly cinnamon brown-sugar glaze, made in one skillet in about 15 minutes. Great for snacking, gifting or topping salads.
- Prep
- 2 min
- Cook
- 13 min
- Serves
- 6
- Per serve
- 310 kcal
Ingredients
Method
Line a baking sheet with parchment paper and keep it next to the stove.
Toast the pecans in a large dry nonstick skillet over medium heat, stirring often, until they smell nutty and darken slightly.
Add the butter, brown sugar, water, cinnamon, salt and cayenne. Stir constantly as the sugar melts and bubbles, until the syrup thickens and clings to every nut in a shiny coating.
Tip straight onto the parchment and quickly separate the nuts with two forks. The sugar is extremely hot, much hotter than boiling water, so don't touch or taste them yet.
Sprinkle with flaky salt, if using, and leave until the coating hardens and turns crisp.
Tips
- Keep the heat at medium once the sugar goes in; if it starts to smoke, pull the pan off the heat while you keep stirring.
- Store in an airtight jar at room temperature for up to 2 weeks. A jar with a ribbon makes an easy holiday gift.
- Walnuts and almonds work the same way.
