Lightly Candied Pecans
Lightly candied pecans with a subtle sweet, crunchy crust. Ideal for snacking, salad topping or to serve alongside dessert. I love them with pumpkin pie and whipped cream! This is a five minute stove top recipe and it is egg free!
- 1 1/2 cups pecan halves
- 1 Tablespoon salted butter
- 3 Tablespoons light brown sugar (or dark brown sugar)
- 1/2 teaspoon sea salt
Line a sheet pan with wax or parchment paper. Set aside.
Measure sugar and set aside.
In a large sauce pan melt the butter over medium-high heat. Stir in the pecans with a wooden spatula.
Add sugar and salt. Stir constantly for two minutes.
Spread candied nuts out on prepared sheet pan. Use the spatula to separate them so they are not touching.
When the nuts are completely cool store in a airtight container at room temperature for one week or in the refrigerator for up to four weeks.
Calories: 220kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 212mg | Potassium: 9mg | Sugar: 6g | Vitamin A: 58IU | Calcium: 6mg | Iron: 1mg