Two years ago I made brown sugar candied walnuts for the first time, and I was wowed by the fact that it was so super easy to turn a nut I’m really not all that crazy about (like please, add walnuts to my food never) into total crack candy. But somehow it didn’t occur to me until now to do the same thing with pecans, even though I happen to love pecans and use them all the time in my recipes. Can we all just agree right now that pecans > walnuts? Kgood.
Making these was a total spur-of-the-moment thing where I didn’t have any walnuts and I did have pecans (because best to stock up on the foods I actually like), so I never intended it to be something I’d post. In reality, I figured there are people out there who are a little quicker to the punch than me and have already realized that making candied walnuts is literally the exact same process as making candied pecans. BUT, then I tried them and ended up eating them like the candy they are – better than candy, really – and I knew that not sharing these would have been criminal. So basically, this is my PSA for the day. ;)
Making these is literally the easiest thing to do: you need 5 minutes, two ingredients, and a stove – YES. Your reward is dangerously addicting, sweet, crunchy, toasty, brown sugar-coated nuts that I can pretty much guarantee you’ll be popping like candy. Then you’ll have to make a second batch so you can put it on salads, sprinkle it on your pumpkin pie, make these biscotti (recipe coming soon!), serve up a big huge bowl at Thanksgiving, and – oh yeah – eat some more.
Do it do it do it.
It takes 5 minutes to turn regular pecans into sweet, crunchy, brown sugar-coated candied nuts.
- 6 ounces (1 1/2 cups) pecans
- 3 3/4 ounces (1/2 cup, packed) brown sugar
- Line a baking sheet with parchment paper.
- Toss pecans and brown sugar together in a large skillet. Set over stove on medium to medium-high heat and toss occasionally until the brown sugar begins to melt (this should only take a few minutes). At this point, toss/stir constantly and cook just until all of the nuts get coated in sugar and no more loose sugar remains. Remove from heat immediately to prevent burning and spread out on parchment-lined baking sheet to cool briefly before using.
- Store in an airtight container.