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On this weeks Worst Golf Podcast I decided to share a Thanksgiving appetizer recipe. These are so good, I warn you that you may eat half before your guests arrive. These are obviously good for other occasions as well and I actually plan to make a huge batch and bring to friends for the holidays.
Recipe from https://tastesbetterfromscratch.com/candied-pecans/
Freezing Instructions: They freeze well in an air-tight container for up to two months.
Nuts: use any kind of nuts with this recipe, like walnuts, almonds, peanuts, cashews, or pistachios.
Quick Stovetop Candied Pecans: Toast 1 cup of pecans in a skillet over medium-high heat for 2-3 minutes, tossing often. Remove to a plate. Add ½ cup brown sugar, dash of salt, ¼ teaspoon of cinnamon and 2 tablespoons of water to the skillet and stir to combine. Cook over medium heat until bubbling. Pour the pecans in and cook for 3 more minutes, stirring to gently coat in the glaze. Remove from heat and pour pecans out onto a parchment lined tray. Cool completely.
Candied Pecans
Recipe from https://tastesbetterfromscratch.com/candied-pecans/
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces unsalted pecans halves, (about 4 cup)
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
Instructions
- Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
- Add granulated sugar, brown sugar, cinnamon, and salt to a bowl and stir to combine.
- In a separate large bowl, beat the egg white, vanilla, and water until stiff peaks form.
- Add the pecans to the egg whites mixture and gently toss to coat. Add the cinnamon sugar mixture and stir gently until the pecans are well coated.
- Spread the pecans into a single layer on the prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes.
- Remove from the oven and allow the pecans to cool completely on the baking sheet.
- When completely cool, store in an airtight container for up to 1 month.
Notes
Storage Instructions: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks.Freezing Instructions: They freeze well in an air-tight container for up to two months.
Nuts: use any kind of nuts with this recipe, like walnuts, almonds, peanuts, cashews, or pistachios.
Quick Stovetop Candied Pecans: Toast 1 cup of pecans in a skillet over medium-high heat for 2-3 minutes, tossing often. Remove to a plate. Add ½ cup brown sugar, dash of salt, ¼ teaspoon of cinnamon and 2 tablespoons of water to the skillet and stir to combine. Cook over medium heat until bubbling. Pour the pecans in and cook for 3 more minutes, stirring to gently coat in the glaze. Remove from heat and pour pecans out onto a parchment lined tray. Cool completely.
