Autumn Candied Pecans

Pecans are such a southern staple. About 90% of the world’s pecans are grown below the mason dixon line, and they are most heavily harvested right before the winter months. It’s funny, because if you throw the word “candied” in front of anything your tastebuds immediately fix themselves for something sweet! Candied apples, candied yams… and that’s fine, rightfully so. Ohhh, but these candied pecans are so much more. They’re a little spicy, a little salty, and a lotta good! Check it out.

Pictured: Odell Beckham Jr.

Pictured: Odell Beckham Jr.

Active Time: 20 Minutes

Total Time: 30 Minutes

Yields: 1 Cup

Ingredients:

  • ¾ tsp. Kosher Salt

  • ½ tsp. Ground cinnamon

  • ⅛ tsp. Ground ginger

  • ⅛ tsp. Cayenne pepper

  • Cooking spray

  • 1 Cup Sugar

  • Room temperature water, for thinning

  • 1 Cup unsalted pecans

Directions:

  1. Whisk together the salt, cinnamon, ginger, and cayenne in a bowl. You may also use a gloved pair of hands if your sugar is clumpy. Set aside.

  2. To toast the pecans: Set a rack in the middle of your oven and preheat to 350 degrees Fahrenheit. Lightly coat a baking sheet with cooking spray. Spread the pecans In a single layer and bake for about 5 minutes, or until they become slightly fragrant. Remove from the oven and set aside for future use.

  3. Over the sink, coat a slotted spoon and a large saute pan with cooking spray. Add the sugar to the pan and begin to cook over medium heat. I know it is tempting, but do not touch the sugar with any utensils -- trust yourself. If you must move the sugar, gently swirl the pan. Allow the sugar to melt completely and caramelize to a light brown color, about 2 minutes. At this point, you may need to add a bit of water to thin out the caramel. That is completely fine!

  4. Once the caramel reaches the consistency of olive oil, add the pecans and swirl to coat. Using the slotted spoon, gently scoop each of the nuts out and onto the prepared baking sheet, making sure they do not touch. Immediately sprinkle a bit of the salt mixture over the hot pecans.

  5. Let cool for 10 minutes. Store in a lidded container or serve immediately!

Tips:

  • Pecans are my favorite, but ½ pound of any tree nut will work just fine!

  • The reason we do not touch the sugar with any utensils is because the impurities in rubber utensils reacts with the sugar and causes unsightly clumps

  • Be careful — sugar can drip onto exposed skin and BURN LIKE CRAP

  • Do not add any water to your pan once the nuts are in, this will result in soggy pecans