Candied Pecans

These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is they take just 15 minutes to make!

These sweet, spicy, and salty candied pecans are seriously delicious. They’re perfect to serve with cocktails, toss over salads, or just keep around the house over the holidays. They also make a fabulous homemade gift. The best part? You only need four simple ingredients to make them — and if you start right now, you’ll be done in 15 minutes. What are you waiting for?

WHAT YOU’LL NEED TO MAKE CANDIED PECANS

• Pecans

• Confectioners’ sugar

• Salt

• Cayenne pepper

STEP-BY-STEP INSTRUCTIONS

Begin by combining the Confectioners sugar, kosher salt, cayenne pepper and 4 teaspoons of water in a medium bowl.

Whisk until combined.

Add the pecans to the sugar mixture and stir until evenly coated.

Place the nuts on a parchment lined baking sheet in a single layer.

Bake for 10 to 12 minutes, until the nuts are crusty on top and caramelized on the bottom.

Slide the parchment off of the baking sheet onto a countertop; this stops the nuts from overcooking on the hot baking sheet.

When the nuts are completely cool, use your hands to break them apart.

Transfer the nuts to a bowl and serve, or store in a covered container for up to a few weeks.

Candied Pecans

By Jennifer Segal

These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is they take just 15 minutes to make!

Servings: Makes 2 cups Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time: 15 Minutes

INGREDIENTS

• 58 g Confectioners' sugar

• ¾ teaspoon kosher salt

• ½ teaspoon cayenne pepper

• 4 teaspoons water

• 240 g pecans

INSTRUCTIONS

1. Preheat the oven to 175°C and set an oven rack in the middle position. Line a baking sheet with parchment paper.
   

2. In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
   

3. Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
   

4. Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
   

5. Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
   

6. Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

NUTRITION INFORMATION

Per serving (8 servings)

• Serving size:1/4 cup

• Calories:217

• Fat:20 g

• Saturated fat:2 g

• Carbohydrates:11 g

• Sugar:8 g

• Fiber:3 g

• Protein:3 g

• Sodium:178 mg

• Cholesterol:0 mg

Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.