Candied Pecans – super easy, but always elegant, in a salad or topping a dessert. Just try not to snack on them, though, before they make their final destination, unless they’re meant for an appetizer!
These pecans are wonderful in desserts, too. Chopped over ice cream, with or without caramel…One centered on a square of cake or a brownie containing the same nut is lovely – especially with cream cheese frosting.
It’s helpful to have a small, heavy saucepan. This is more a “method” than a recipe…almost any nut can be used instead of pecans.
- A handful of pecans or pecan pieces
- 2 tablespoons sugar or honey
- 2 tablespoons water
- Pinch of salt
Add all ingredients to saucepan. Bring to a boil, then turn down to a simmer. Cook 5 to 7 minutes until most of the syrup is gone, and the remaining syrup has turned a light amber color. Watch carefully at the end, they can burn easily. There is no need to stir or swirl if you have a heavy pot.
If you think they’ve gone too far, and aren’t burnt yet, but looking a bit dry and crusty, add a smidge of water and stir them around. If you pull them out too early, they’ll still be good, but won’t have a crunchy coating, they’ll just be sweet. Place on plate to cool.
I sometimes like to add a pinch of cayenne or some other spice that takes my fancy! Sometimes I use other nuts…
from the kitchen of http://www.frugalhausfrau.com