Monday, November 23, 2009

Candied Pecans

Spice up all your holiday tables with these easy and delicious candied pecans.


2 cups Pecan Halves

2 Tbs Brown Sugar

½ tsp Salt

optional :

•freshly ground pepper – 5 turns of the pepper mill

•1/8 tsp. Curry powder


Preheat the oven to 300 degrees. Place the pecan halves on a cookie sheet lined with foil and spread them out in one layer. Toast the pecans for about 5 minutes, just to get them warm.

Place the brown sugar and salt and optional spices in a medium sized bowl and mix them well. Fill a small bowl with some warm water.

When the pecans are warm, take them out of the oven, and turn the oven down to 250 degrees. IMMEDIATELY place the warm pecans in the bowl with the seasonings. Dip your hand into the warm water and use your wet hand to toss the warm pecans with the seasoning. You are basically trying to melt the sugar with a little water so that the pecans are coated evenly with a flavorful syrup. If you need to add a little more water, you can dip your hand in the bowl of water and toss the pecans again. You do not want them to be soggy – just lightly and evenly coated.

Place the seasoned pecans back on the foil lined cookie tray and spread them in one layer. Put the cookie tray back in the oven at 250 degrees and let them cook for about 20 minutes.

Check the pecans by taking one out of the oven, letting it cool for about 5 minutes, and then tasting (no need to take the whole tray in and out of the oven a million times!). You want the pecans to have a little bit of crunch – not a sticky film. If the pecans are still sticky, keep baking them for another 10 minutes and continue to check them in this manner until you are satisfied.

Candied pecans will keep crisp for about a week if stored in a dry area – sealed Tupperware, etc. Not in the refrigerator.

Place the pecans decoratively on your finished pumpkin pie for a little added texture and flavor, or serve alone as a snack with champagne, etc.

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