These spiced candied pecans are the perfect topping for salads, ice creams and as a snack by themselves. You won’t be able to stop yourself from popping them in your mouth. They are sweet with a coating of caramelized sugar with just a hint of heat and spritz of lemon, that leaves you wanting more. They are crunchy, bursting with flavor! Forget about buying them at the store. And, you can make them as easily in your own kitchen.
Variation
Try orange juice instead of lemon, add black pepper along with cayenne or ginger powder. Own your creation!
Suggestion
- Top my Fennel, Escarole, Persimmon Salad with Cashew-Butter Vinaigrette
- Give a crunch to my Mango Ginger Panna cotta
Spiced candied pecans are crunchy and sweet with a hint of heat and bursting with flavor. Perfect for snacking or topping.
- 125 grams Pecans
- 25 grams Granulated Sugar approx 2 tablespoons
- 1 gram Cayenne approx 2 pinches
- 30 grams Lemon juice approx 2 tablespoons
- 1/2 gram Salt approx 1 pinch
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Line a sheet pan with parchment paper. If you have a silicone baking mat, keep it unrolled and ready on the sheet pan. Silpat 11-5/8″ x 16-1/2″ Non-Stick Silicone Baking Mat
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Combine pecans, sugar, cayenne, and salt in a medium saucepan
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On medium heat, slowly cook the mixture till the sugar caramelizes to a golden brown and coats the pecans.
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Now set the heat to high for a minute. You will see the pan browning. Add the lemon juice. You will hear a sizzle and the lemon juice will loosen the caramelized sugar on the pan. Stir quickly to combine.
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Cook till all the liquid evaporates.
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Transfer the nuts onto the sheet pan or silicone baking mat. Separate the pieces with a silicone spatula or fork.
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Let it cool to room temperature. (I pop them in my mouth when are hot – can’t control myself!)
- Keeps for 3 weeks.
- Here is the link for Silicone Baking Mat
I just love the idea of lemon or orange juice on the pecan nuts! Thanks for sharing this Ramya!