Sweet, Spicy & Salty Candied Pecans
Wildly addictive, these candied pecans are perfect to serve with cocktails or toss over salads. And they take just 15 minutes to make!
INGREDIENTS
1/2 cup Confectioners sugar
3/4 tsp kosher salt
1/2 tsp cayenne pepper
4 tsp water
2 cups pecans
3/4 tsp kosher salt
1/2 tsp cayenne pepper
4 tsp water
2 cups pecans
Instructions
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the Confectioners sugar, kosher salt, cayenne pepper and water. Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
3. Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are
evenly spread out (if they are clumped together, they won’t cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom. Immediately slide the parchment of of the hot baking sheet and allow the pecans to cool completely on the countertop. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container.
Note: Make sure you’re using parchment paper and not wax paper (wax paper si not nonstick). If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
2. In a medium bowl, whisk together the Confectioners sugar, kosher salt, cayenne pepper and water. Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
3. Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are
evenly spread out (if they are clumped together, they won’t cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom. Immediately slide the parchment of of the hot baking sheet and allow the pecans to cool completely on the countertop. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container.
Note: Make sure you’re using parchment paper and not wax paper (wax paper si not nonstick). If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
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