Candied Pecans

There are two ingredients in this recipe. Yep, two. A 1lb bag of halved pecans and 6 fl oz of pure maple syrup. And that’s it. It’s super easy, not labor intensive at all, but you do need about an hour chunk of time to do this so decide when you have that time, weekend, morning, afternoon, evening and do it then. Then all you do is preheat your oven to 325 degrees, dump your bag of pecans in an ungreased 9×13 pan and pour the syrup over and mix; stick it in the oven and every 15 minutes take the pan out, stir it around and stick it back in.

This is what they should look like after 15 minutes:

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30 minutes:

15 min

You want to cook them until there is no more liquid. Once they’ve cooked about 45 minutes(or after 3, 15 minute increments when you take them out and stir) there will be just a little bit of liquid in the bottom of the pan and you’ll see some of the maple syrup will have crystallized around the edges of the pan.

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At that point all they’ll need is another 5-10 more minutes and stir(and maybe scrape) and check again; basically you want the syrup to crystallize on the pan and on the nuts and you don’t want any liquid left. Once that happens, they’re done so pull them out and let them cool in the pan; they’ll harden more as they cool. And that’s it!

done 55 min

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I always make these near Christmas to have around as a snack. You can save some in a tupperware and then throw them on salads to make them a little more festive and yummy! These will keep well for at least a couple of weeks, maybe longer, they’ve just never lasted that long in our house.

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THE RECIPE:

Candied Pecans
1 lb bag halved pecans (about 4 c)
6 fl oz pure maple syrup

Preheat oven to 325 degrees. Spread pecans in 9×13 pan. Pour syrup over top(a thin layer of syrup should cover the bottom of the pan). Stir and place in preheated oven. Stir every 15 minutes. Once liquid is almost gone, they may just need another 5-10 minutes so watch a little more closely at the end. Take out once liquid has crystallized (about 45 minutes to 1 hour). Allow to cool in pan; they will harden as they cool. Keep out in a pretty dish on the counter for snacking or save in a tupperware for longer and throw on salads.

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3 Comments

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3 responses to “Candied Pecans

  1. Pingback: Candied Nut Salad with Honey Red Wine Vinaigrette | Real Foods Mom

  2. Pingback: Real Food Christmas Holiday Favorites | Real Foods Mom

  3. Pingback: Butternut Squash Soup with Candied Pecans  | Real Foods Mom

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