Ingredients
Ingredients
- 2 cups pecan halves (6 ounces / 170 grams)
- 6 tablespoons brown sugar (75 grams)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 1 ½ tablespoons water (plus more as needed)
- 2 teaspoons orange zest (optional)
- Pinch cayenne pepper (optional)
Instructions
- Prepare baking sheet for cooling: Line a baking sheet with parchment paper or a silicone baking mat to allow the candied pecans to cool and set evenly once cooked.
- Make the glaze: In a medium skillet over medium heat, combine the brown sugar, ground cinnamon, sea salt, vanilla extract, water, orange zest, and cayenne pepper if using. Stir frequently as the sugar melts into a bubbling, smooth sauce, about 1 minute.
- Add the nuts and candy: Add pecan halves to the skillet and stir constantly to coat them evenly with the glaze. Continue cooking and stirring for 2 to 3 minutes until the pecans become shiny and candied with a nutty aroma. Be vigilant to prevent burning; if the glaze thickens or becomes grainy before fully coating the nuts, add a teaspoon or two more water to dissolve the sugar and achieve a glossy finish.
- Cool the candied pecans: Immediately transfer the coated pecans onto the prepared baking sheet, spreading them out in a single layer. Let them cool completely to harden the glaze, then break apart and serve or store.
Notes
- You can substitute pecans with other nuts such as walnuts or cashews for different flavors and textures.
- Optional orange zest adds a lovely citrus brightness to the glaze.
- Cayenne pepper gives a subtle heat that complements the sweetness but can be omitted if preferred.
- Be careful not to overcook or burn the sugar glaze; constant stirring and close attention are key.
- Store cooled candied pecans in an airtight container at room temperature for up to two weeks.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
