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Yields:
2 c.
Prep Time:
10 mins
Total Time:
25 mins
It's no secret: We love incorporating pecans into our holiday recipes. Whether it's in our pecan pie or pecan sandies, we can't get enough of the toasty, nutty flavor around the holidays. As much as we love pecan desserts, it's no question that when the holiday season comes around, these spiced, candied pecans are at the top of our list. Not only a perfect addition to any holiday celebration or festive cheese board, these spiced nuts also make for a perfect homemade food gift for friends and family. Tip: If you're giving these away, we recommend making a double batch—after the sugary, nutty aroma fills your kitchen, you're going to wish you saved some for yourself too.
Not only are these spiced nuts irresistible, but they're completely customizable. If you don't have cardamom or cloves on hand, feel free to replace them with the same amount of ground cinnamon, or another baking spice you're into. Pumpkin pie spice, allspice and nutmeg are all great alternatives. The only thing that's non-negotiable? Toasting your nuts. Raw pecans are good, but when they're roasted, a whole host of delicious flavors are brought to the forefront.
How should I use candied pecans?
How shouldn't you use candied pecans? These babies elevate practically anything they're adding to: throw them on your holiday cheese board, add them to a winter salad or even eat them plain by the handful!
How long do candied pecans last?
Store any leftover candied pecans in an airtight container at room temperature for up to one week, or in the fridge for up to three weeks.
Why are my candied pecans sticky?
While they're warm, your pecans may feel slightly sticky. Don't worry—once they've had time to cool, the signature sugar coating will harden. If they still feel slightly too sticky, your pecans may have needed a bit more time cooking. Toss them back in the skillet and cook them for a little while longer. But, make sure to keep an eye out that they don't burn!
Made these? Let us know how it went in the comment section below!
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Ingredients
- 2 cups
toasted halved pecans
- 1 tsp.
ground cinnamon
- 1/2 tsp.
ground cardamom
- 1/2 tsp.
ground cloves
- 1/2 tsp.
freshly cracked black pepper
Zest of 1/2 orange
- 1/2 cup
packed brown sugar
- 3 Tbsp.
orange juice or water
Kosher salt
Directions
- Step 1Preheat oven to 350° and spread pecans in an even layer on a medium baking sheet. Roast, stirring occasionally, until nuts are fragrant, about 8 to 10 minutes.
- Step 2Combine spices and orange zest in a small bowl and whisk to combine.
- Step 3Line a medium baking sheet with parchment paper. In a medium nonstick skillet over medium heat, combine brown sugar and orange juice or water and bring up to a rolling boil. Boil, stirring frequently, for 1 minute.
- Step 4Add pecans to skillet and fold into sugar mixture to coat completely. Cook, stirring frequently, until no sugar mixture pools in the bottom of the pan when nuts are stirred, 3 to 4 minutes. Working quickly, remove pan from heat and stir in spice and zest mix until nuts are fully coated.
- Step 5Transfer nuts to prepared baking sheet and season with salt. Let cool completely before serving.
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