Thanks to the skillet and stove, you can make easy pecans in less than 10 minutes. These are egg-free, gluten-free, and perfect for snacks, as well as salads and other dishes as well as cheese bars. Go to our quick and easy Roasted Pecans recipe or watch the quick recipe video that shows you how to make it.
There are two common ways to make candied nuts: bake in the oven and cook on the stove. Both methods work well for pecans, but a faster and easier option is to use a stove. The burner also makes sure these candied pecans are vegan and egg-free.
These pecans are super simple, and you’ll be able to make them anytime you want. Add them to salads, rice dishes, and desserts or enjoy them as a snack. I also love them to add them to cheese bars. You can play with the spice to make it your own, but I love making it sweet and savory.
To make pecans, just mix sugar (I like using brown sugar) with spices, vanilla extract and a little water. Heat everything until it looks like a glaze, then add the nuts.
Will need :
° 6 tablespoons brown sugar
° 1 1/2 teaspoons ground cinnamon
° 1/2 teaspoon fine sea salt, see notes
° Pinch of cayenne pepper, optional
° 1/2 teaspoon vanilla extract
° 1 1/2 tablespoons of water
° 2 teaspoons of orange zest (optional)
° 2 cups (6 ounces) pecan halves
Line the baking tray with parchment paper or silicone baking mat.
Add brown sugar, cinnamon, salt, vanilla, water, and orange peel (optional) to a medium skillet. Place the skillet over a medium heat and cook, stirring constantly, until the brown sugar dissolves in a bubblegum sauce, for about a minute.
Stir the pecans until the brown sugar sauce coats them. Cook, stirring all the time, until the pecans look intoxicating and smell of hazelnuts, 2 to 3 minutes. When you heat up the nuts in the skillet, the sauce will slowly cover and become shiny.
Transfer the candied pecans to the prepared baking sheet and spread in a single layer. Let the pecans cool down, then divide them before serving.
Store refrigerated nuts in an airtight container. It will last at room temperature for a week, in the refrigerator for a few weeks and in the freezer for a month, if not longer.