The BEST Candied Pecans (5-minute recipe) - Fifteen Spatulas (2024)

FAQs

Why are my candied pecans so sticky? ›

The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts. How do you fix candied nuts that are too soft and sticky? You can place them back into the oven for 5 to 15 minutes or until they dry out more. They will continue to firm and dry out as they cool.

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.

What is the difference between candied pecans and pralines? Candied pecans are pecans coated in egg whites, sugar, and spices, then baked until crispy. Pralines are a drop-candy with a caramel-like base and crunchy pecans mixed in.

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.

If after they have cooled down, the pecans are still sticky, this means that the sugar mixture never reached a high enough temperature when on the stove. To fix them, place the nuts back into the skillet and cook a bit longer. (Watch closely when you do this to prevent the nuts from burning.)

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.

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!

Some of the tannin and all of the corky material can be removed by washing the kernels before cooking. To "sweeten" the pecan meats (kernels), simply put the pecan kernels in a bowl and fill with lukewarm water. Stir and tumble the meats in the water for several minutes and you will see the discoloration in the water.

The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.

Being that pecans are the main ingredient; the snack contains essential vitamins & minerals, can aid in long-term heart health, can be enjoyed by gluten intolerant consumers, can provide a high number of antioxidants, and can supply a large amount of protein & fiber.

What kind of pecans are best for baking? ›

Pawnee. Commonly grown in Georgia and Texas, the Pawnee pecan has a rich, buttery flavor and excellent quality, making it ideal for baking. This nut ripens early in autumn, making it one of the first varieties of the year to market and widely available for consumers.

These nuts are toxic for dogs. Eating them can result in pets becoming sick and needing immediate veterinary care. “The reason pecans are considered toxic is that they contain a compound called juglone, also found in walnuts, that is harmful to dogs,” advises Dr. Klein.

The Conversion Rate

Typically, one pound of pecans is equivalent to approximately 3.5 to 4 cups of pecan halves. However, this measurement can vary slightly depending on the size of the pecan pieces and how tightly they are packed into a measuring cup.

Raw pecans pack a 1-2-3 punch of protein, healthy fats, and fiber that can help keep you energized and satisfied. Pecans are a good source of calcium, magnesium, and potassium, which help lower blood pressure. Most of the fat found in pecans is a healthy type called monounsaturated fat.

You might get a fresh coating of honeydew! In fact, just about anything that walks under a pecan tree or sits near a pecan tree might be covered in this sticky coating. The real culprits behind the honeydew are aphids. Aphids are soft-bodied insects that suck sap from plant leaves.

Because it was not baked at a high enough temperature, the butter in the crust begins to melt into the dough. To avoid this, always start your pecan pie at a high enough temperature, such as 425 to 450 degrees Fahrenheit.

It may be the type of pie you are baking. If you pre-bake the pie crust, poke holes in it, bake, then add the filling. However, if you are baking a pie with filling (pecan, pumpkin or blue- or blackberry), do not poke the shell with a fork. Doing so will let sticky liquid seep through and will cause the crust to stick.

Scab infections of the shucks may also produce “stick tights,” a condition in which the shuck does not separate from the nut during harvest. Symptoms of powdery mildew are most obvious when the nuts become covered with a white, fuzzy growth on the surface (Figure 3).