Candied Pecans Recipe (2024)

FAQs

Why are my candied pecans soft on the stove? ›

The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts. How do you fix candied nuts that are too soft and sticky? You can place them back into the oven for 5 to 15 minutes or until they dry out more. They will continue to firm and dry out as they cool.

Stir them every 10 minutes or so to avoid them clumping together, or you can just break them apart with a spatula or your hands later. Store in an airtight container for up to a week.

Salt: 1/2 teaspoon of fine sea salt makes these taste salty-sweet. If you'd prefer to not taste the salt, reduce to 1/4 teaspoon of salt. Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325°F (162°C) and bake for 5 to 10 minutes to help harden the candy coating.

What is the difference between candied pecans and praline pecans? – Candied pecans are pecans coated in egg whites, sugar, and spices, then baked in the oven until crispy. Pralines are a type of candy made with crunchy pecan halves dropped in a caramel base.

For a pound of nutmeat, you will need 2½ pounds of in-shell pecans. In order to help you maintain the highest quality pecan meats, we have developed the following guide to help you understand the best way to handle and store your pecans.

Measurements and Substitutions

If you happen to have pecans in their shells, remember that 1 pound equals 3 cups shelled, about 4 cups pecan halves, and about 3 3/4 cups chopped nuts. Equivalents to know when using shelled pecans are that 1 pound equals 4 cups and 1 cup of pecan halves equals 3/4 cup chopped.

Under-cooking the pecans is the likely cause of stickiness, but the risk is low when they're oven-baked. After the sugar-coated nuts have darkened and turned very fragrant, about 20 minutes in the oven, stir the pecans and separate any pieces that have stuck together. Continue to bake for an additional 20 minutes.

Humidity above these values can cause kernel molding and pecan texture deterioration (pecans become soft and rubber-like), whereas lower humidities will cause excessive drying.

If your candied pecans are sticky, it is likely because the sugar syrup coating has not completely hardened. The syrup may still be wet, or it may have started to crystalize. If the syrup is still wet, you can try putting the nuts in the oven for a few minutes to help the syrup harden.

While sugared nuts were already enjoyed throughout the world, the candy termed “praline” became a popular treat in France, in part because of their lucrative sugar colonies in the Caribbean. The French settlers in Louisiana brought the praline tradition with them.

Are pecans good for you? ›

Raw pecans pack a 1-2-3 punch of protein, healthy fats, and fiber that can help keep you energized and satisfied. Pecans are a good source of calcium, magnesium, and potassium, which help lower blood pressure. Most of the fat found in pecans is a healthy type called monounsaturated fat.

Pawnee. Commonly grown in Georgia and Texas, the Pawnee pecan has a rich, buttery flavor and excellent quality, making it ideal for baking. This nut ripens early in autumn, making it one of the first varieties of the year to market and widely available for consumers.

Humidity above these values can cause kernel molding and pecan texture deterioration (pecans become soft and rubber-like), whereas lower humidities will cause excessive drying. In-shell pecan kernels will darken under high humidity as a result of the tannic acid being dissolved from the shell lining.

Storing Candied Nuts

Let the candied nuts cool for at least 20 minutes or until completely cool. You don't want to package warm nuts or the moisture will cause condensation which will soften the candy coating.

Failing to bake your pie at a high enough temperature could result in a raw, soggy crust. Because it was not baked at a high enough temperature, the butter in the crust begins to melt into the dough. To avoid this, always start your pecan pie at a high enough temperature, such as 425 to 450 degrees Fahrenheit.