Pecans are toasted on the stovetop and feature a sweet, crunchy coating.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Breakfast
Cuisine: American
Keyword: pecans
Servings: 12servings
Calories: 149cal
Author: Amy Desrosiers
Cost: $10
Equipment
large skillet
Measuring cups and spoons
baking sheet
parchment paper
Wooden Spoon
Ingredients
2cupspecan halves
½cuplight brown sugar
2tablespoonswater
Instructions
In a large nonstick skillet, over medium-high heat add the brown and water. Stir frequently until the mixture is rapidly bubbling.
Add in the pecans and be sure they are all coated. Continue to stir for about 3 minutes making sure not to burn the caramel. Most of the liquid will be gone.
Immediately remove the pan from the heat and transfer the pecans to a parchment-lined baking sheet. Be sure they are in a single layer because they will harden and stick to one another if not.
Allow candied pecans to stay at room temperature for about an hour. Pecans should be fully cooled, and hardened.
Store leftovers in an airtight bag for up to a week at room temperature. These can also be stored in the refridgerator for u to 2 weeks and the freezer for up to 3 months.
Notes
Nutritional values may vary and are meant to be a guide.