Thanksgiving is just around the corner, and what better way to celebrate than with a delicious pumpkin pie topped with crunchy, sweet candied pecans? This recipe is the perfect addition to any holiday dessert table, and it’s easy to make, too!
Ingredients
- 1 cup pecan halves
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the pecans out in a single layer on a baking sheet and toast them in the preheated oven for 8-10 minutes, or until they are fragrant and lightly browned.
- In a medium saucepan, combine the sugar, water, cinnamon, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
- Once the sugar has dissolved, add the toasted pecans to the saucepan and stir until they are fully coated in the sugar mixture.
- Spread the coated pecans out in a single layer on a baking sheet lined with parchment paper or a silicone mat.
- Bake the pecans in the preheated oven for 10-15 minutes, stirring them halfway through, until they are golden brown and the sugar has caramelized.
- Remove the pecans from the oven and let them cool completely before breaking them up into small pieces.
- Sprinkle the candied pecans over the top of your pumpkin pie and enjoy!
Nutritional Information
One serving of this recipe contains approximately:
- Calories: 150
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 13g
- Protein: 2g
Cooking Time
The total cooking time for this recipe is approximately 30 minutes.
Equipment
- Baking sheet
- Parchment paper or silicone mat
- Medium saucepan
Serving Suggestions
These candied pecans are perfect for topping pumpkin pie, but they also make a great snack on their own! Serve them at your next party or pack them up in a cute bag for a homemade gift.
Variations
If you’re feeling adventurous, try experimenting with different spices to create your own unique flavor profile! Some great options include nutmeg, allspice, and ginger.
Substitutions
If you don’t have pecans on hand, you can substitute them with walnuts or almonds. You can also use brown sugar instead of granulated sugar for a richer flavor.
Storage
Store any leftover candied pecans in an airtight container at room temperature for up to 1 week.
Tips
- Make sure to stir the pecans halfway through baking to ensure they cook evenly.
- Be careful not to burn the sugar mixture, as it can happen quickly!
- If you want to make a larger batch of candied pecans, simply double or triple the recipe as needed.
Notes
This recipe makes enough candied pecans to top one 9-inch pumpkin pie.
Frequently Asked Questions
Can I use this recipe to candy other types of nuts?
Absolutely! This recipe works well with walnuts, almonds, and even peanuts.
Can I make these candied pecans ahead of time?
Yes, you can make these up to a week in advance and store them in an airtight container at room temperature.
Can I use these candied pecans for other desserts?
Definitely! These pecans are great for topping ice cream, cheesecake, or even oatmeal.
Personal Thoughts
I absolutely love this recipe for candied pecans! The sweet and crunchy topping pairs perfectly with a classic pumpkin pie, and it’s so easy to make. Plus, these pecans are versatile enough to use in other desserts or as a snack on their own. I highly recommend giving this recipe a try!