Stove Top Candied Pecans Recipe (2024)

FAQs

Why are my candied pecans soggy? ›

If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.

Under-cooking the pecans is the likely cause of stickiness, but the risk is low when they're oven-baked. After the sugar-coated nuts have darkened and turned very fragrant, about 20 minutes in the oven, stir the pecans and separate any pieces that have stuck together. Continue to bake for an additional 20 minutes.

The pecans only take a few minutes to cook. If you walk away or don't stir constantly they could burn. The nuts will be sticky at first before they cool. If the glazed pecans remain sticky after cooling, transfer the baking sheet to a 325ºF oven for 5-15 minutes, or until they harden.

Wet pecans allow the salt to stick easily to the nuts. Plus, soaking nuts helps neutralize enzyme inhibitors, which can harm your digestion, and reduce phytates, which decrease nutrient absorption. Just submerge your nuts in water while the oven is heating up and you'll be good to go.

If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons of pecan praline mixture onto the parchment paper-lined baking sheet.

Pecans should be stored in relative humidity of about 65-70%. Humidity higher than these values can cause the pecans to become soft and grow molds.

Either you used raw nuts, or you added them before the sugar had a chance to fully caramelize. Why is the sugar all crystallized and grainy looking? It means that the sugar has crystallized before caramelizing. Avoid stirring it before it changes its color.

How long will candied pecans keep? They will keep for up to two weeks in an airtight container at room temperature, at least three weeks in the refrigerator, or up to two months in the freezer. No matter where you store them, keep in a tightly sealed, airtight container.

Storage Instructions: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. Freezing Instructions: They freeze well in an air-tight container for up to two months. Nuts: use any kind of nuts with this recipe, like walnuts, almonds, peanuts, cashews, or pistachios.

"Essential nutrients like iron, protein, calcium, and zinc are better absorbed by the body when you soak the nuts. The water removes the phytic acid present in acids which causes indigestion. So, soaking nuts helps in digesting them properly and reaping the benefits of these nutrients.

How many cups is 1lb of pecans? ›

Measurements and Substitutions

If you happen to have pecans in their shells, remember that 1 pound equals 3 cups shelled, about 4 cups pecan halves, and about 3 3/4 cups chopped nuts. Equivalents to know when using shelled pecans are that 1 pound equals 4 cups and 1 cup of pecan halves equals 3/4 cup chopped.

Praline pecans are just one variety of candied pecans. These pecans have a tasty coating or glaze and are also referred to as flavored pecans.

Boiling pecans before cracking them can actually help prevent the shell from shattering. Here's how to boil them to loosen the shell but not cook the meat: ● Bring a large pot of water to a gentle boil ● Add the pecans and let cook for 10-15 minutes ● Drain and let cool ● Get to cracking!

Drain, Rinse, and Roast - After soaking your pecan nuts for about 8 hours, it's time to drain and rinse them. Once you're done with that, spread them over a baking sheet or dehydrator evenly to get them ready for roasting.

Pecans have two sources of bitterness -- naturally occurring tannins in the kernel and pieces of corky material from the inside of the nut which can adhere to the kernel. Some of the tannin and all of the corky material can be removed by washing the kernels before cooking.

Just toasting them in a dry pan or oven should be enough to revive them, but they'll also go in any recipe that requires nuts. We got through most of ours by toasting them with spices, to eat as nibbles or to add crunch to soups, stews and salads.

If the nuts or candy coating seem 'stringy' or too soft after cooling, just pop them onto your cookie sheet & place them in the oven at 325 degrees (f), stirring gently until they crisp up. To warm these nuts up before serving, you can simply follow the oven instructions above or toss in a warm pan for a few minutes.

Pecans often contain excessive moisture when they first fall. The nuts should be dried before they are put in storage. Drying can usually be accomplished by placing the pecans in a shallow layer in a warm, dry area for two weeks. Adding fans and heat can speed drying.

Let the candied nuts cool for at least 20 minutes or until completely cool. You don't want to package warm nuts or the moisture will cause condensation which will soften the candy coating.