Ingredients
– 2 cups pecan halves for the main nutty base
– 6 tablespoons brown sugar to add sweetness and help form the coating
– 1 ½ teaspoons ground cinnamon for warm, spicy notes
– ½ teaspoon fine sea salt to balance flavors
– ½ teaspoon vanilla extract for a rich, aromatic touch
– 1 ½ tablespoons water to create a smooth glaze
– 2 teaspoons orange zest for a fresh, citrusy boost
– Pinch cayenne pepper to add a hint of heat
Instructions
1-First, line a baking sheet with parchment paper or a silicone mat to make cleanup easy and help the pecans cool properly.
2-Next, in a medium skillet, mix the brown sugar, cinnamon, salt, vanilla extract, water, and any optional orange zest or cayenne pepper. Cook this over medium heat, stirring often until the sugar melts into a bubbling sauce, which takes about 1 minute.
3-Then, add the pecan halves to the skillet and stir to coat them fully with the sauce. Keep cooking and stirring for 2 to 3 minutes until the pecans look candied and smell nutty. If the glaze gets too thick or grainy, add a little more water to smooth it out.
4-Finally, spread the pecans in a single layer on the prepared sheet and let them cool completely before breaking apart any clusters.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥫 Store cooled pecans in an airtight container at room temperature for up to 1 week, refrigerated for several weeks, or frozen for about 1 month.
🧂 Reduce salt to ¼ teaspoon for a less salty flavor.
🔥 If nuts are sticky after cooling, bake at 325°F (162°C) for 5 to 10 minutes to harden the coating.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snack, Dessert
- Method: Cooking on Stove
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 176
- Sugar: 7.5 g
- Sodium: 147.4 mg
- Fat: 15.4 g
- Saturated Fat: 1.3 g
- Carbohydrates: 10.1 g
- Fiber: 2.4 g
- Protein: 2 g
- Cholesterol: 0 mg