My Aunt Kathleen makes the most delicious candied pecans. The only problem is that she lives in California and I live in Ohio. This meant I had to take matters into my own hands and learn how Kathleen made the pecans.
{after about 5 minutes on medium-low heat}
{after about 8 minutes on medium-low heat, all done!}
The ingredients are surprisingly simple, pecans, brown sugar, and sea salt. That’s it I asked Kathleen. That’s it.
When I make the pecans I have the best intentions to put them in salads, take them to work as a snack, give some to friends. You get it, I have plans for the pecans. Well, they never seem to make it to the plans. Usually Rich and I eat the whole batch within 12 hours of making them. Or, if I make them at my parents house, there’s no way I am going to get to take any home. My mom literally hides them (love you, mom!). If this doesn’t convince you to make them, I don’t know what will.
Kathleen’s Candied Pecans
1 1/2 cups raw pecans
1/2 cup dark brown sugar
1/4 teaspoon sea salt
In a heavy skillet, heat pecans and brown sugar over medium-low heat. Stir continuously. It will take a few minutes for the sugar to start to melt. Once the sugar starts to melt, the process will go very quickly. Vigorously stir the pecans, to prevent the sugar from burning. Once almost all the sugar is melted, and is sticking to the pecans, turn off the heat and pour the pecans on a silpat or buttered wax paper. Immediately sprinkle the pecans with the sea salt. Let cool and enjoy!
Note, each stove is different, but it usually takes about 5 minutes for the sugar to start to melt on my stove, and about 8 minutes for the sugar to be almost completely melted. Additionally, if you smell the sugar start to burn, turn of the heat!
