Carmelized Pecans Recipes

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CARAMELIZED PECANS



Caramelized Pecans image

These sweet pecans are great as a snack or as topping on salads.

Provided by Land O'Lakes

Categories     Dessert     Pecan     Snack     Nut

Yield 1/3 cup

Number Of Ingredients 2

1/3 cup pecan halves
2 tablespoons Land O Lakes® Cinnamon Sugar Butter Spread

Steps:

  • Heat oven to 350°F. Place butter spread into 9-inch square pan; heat in oven 2-3 minutes or until melted. Remove pan from oven. Add pecan halves; toss until well coated.
  • Return pan to oven; bake 4-5 minutes or until nuts are caramelized. Spread nuts in even layer on waxed paper. Cool completely. Store in container with tight-fitting lid.

Nutrition Facts : Calories 70 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 10 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Sugar grams, Protein 1 grams

MICROWAVE CANDIED PECANS RECIPE



Microwave Candied Pecans Recipe image

Use a microwave to caramelize whole pecans. They will be shiny, sweet, crunchy, and irresistible.

Provided by Paula Rhodes

Categories     Snacks

Time 10m

Number Of Ingredients 4

1 cup granulated sugar
1/4 cup water
1-3/4 to 2 cups whole (shelled pecans, pistachios, cashews, or walnuts (room temperature))
1 teaspoon Kosher salt (if desired)

Steps:

  • Pour sugar into a 2-quart microwave-safe Pyrex glass batter bowl. Pour water over the sugar. DO NOT STIR. (I highly recommend you buy an inexpensive glass 2-quart batter bowl if you cook in a microwave very often.)
  • Microwave on High for 5-7 minutes or until sugar mixture starts turning golden brown like a piece of butterscotch candy. DO NOT STIR. (Times vary with different MW ovens so watch carefully the first time or two until you figure out the exact time needed in your oven. It's easy to burn.) Use an instant-read thermometer to check the temperature if necessary. It should read 365-375˚F when ready. Tip the bowl to make the hot sugar mixture deep enough for the thermometer to read correctly.
  • Add nuts but DO NOT STIR and MW on High for 30 seconds. NOW, Give the nuts a quick stir and finish with another 30 seconds on High.
  • Quickly (and I do mean quickly) pour onto parchment paper, a silicone baking mat, or a well-greased cookie sheet. Use two forks to separate the hot nuts. Allow them to cool until you can touch them without burning your fingers.
  • Use your fingers to break up the nuts. If caramel pulls in to thin thread-like strands when you try to break up the nuts, let it cool longer.

Nutrition Facts : ServingSize 1 serving, Calories 42 kcal, Carbohydrate 10 g, Sodium 2 mg, Sugar 10 g

EASY CANDIED PECANS (JUST 5 MINUTES AND 4 INGREDIENTS!)



Easy Candied Pecans (Just 5 Minutes and 4 Ingredients!) image

These deliciously EASY Candied Pecans are so quick and simple! Whip up a batch for a yummy snack, to top a salad ... even as a last-minute, homemade gift! • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Snacks

Time 5m

Number Of Ingredients 5

1 1/2 tablespoons packed brown sugar
1 1/2 teaspoons water
1/8 teaspoon vanilla
1/8 teaspoon kosher salt
1 cup pecan halves

Steps:

  • In a small bowl, combine brown sugar, water, vanilla, and kosher salt, stirring to combine (don't worry that the sugar and salt won't all be dissolved). Set this at-the-ready, next to your stove, as this recipe goes really quickly.
  • In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done.
  • Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture. Immediately remove from heat so they don't burn.
  • Spread the pecans on a piece of parchment to cool. Once cooled, you can break the nuts apart, if needed.
  • Enjoy immediately or store in an airtight container. The pecans will be slightly sticky at first, but the coating hardens further within a few hours.

Nutrition Facts : Calories 196 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/4 cup, Sodium 65 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

EASY CARAMELISED PECANS



Easy Caramelised Pecans image

These sweet and crunchy caramelised pecans are great for snacking on. They also make a delicious topping for salads.

Provided by Corina Blum

Categories     snacks

Time 10m

Number Of Ingredients 3

100 g whole pecans
1 tbsp runny honey
2 tbsp soft brown sugar

Steps:

  • Put the pecans in a saucepan and turn the heat on. Keep moving the pan a little to make sure they don't burn.
  • When the pecans start to brown a little, tip them out into a bowl and put the honey and sugar in the saucepan.
  • When it begins to bubble, stir with a wooden spoon. Let it bubble for a minute and then tip in the pecans and stir to coat in the caramel.
  • Tip the pecans out onto a piece of non-stick baking paper and leave to cool and harden.

Nutrition Facts : Calories 211 kcal, Carbohydrate 13 g, Protein 2 g, Fat 17 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

CANDIED PECANS



Candied Pecans image

You can't eat just one. Crunchy, sweet, salty, and AMAZING!

Provided by Alix

Categories     Appetizers and Snacks     Nuts and Seeds

Time 1h10m

Yield 10

Number Of Ingredients 6

1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg white
1 tablespoon water
1 pound pecan halves

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix sugar, cinnamon, and salt together in a bowl.
  • Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
  • Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Nutrition Facts : Calories 393.3 calories, Carbohydrate 26.5 g, Fat 32.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 238.2 mg, Sugar 21.8 g

5 MINUTE PERFECT CARAMELIZED NUTS



5 Minute Perfect Caramelized Nuts image

Provided by Jen

Time 5m

Number Of Ingredients 3

1 cup whole nuts (despite the pics)
1/4 cup sugar
1 tablespoon butter

Steps:

  • Add nuts, sugar, and butter to a large nonstick skillet and heat over medium heat. Stir constantly with a rubber heat-proof spatula until the sugar melts into the butter and completely coats the nuts, turning the heat down as needed, approximately 5-7 minutes.
  • Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes. Chop the nuts if desired.

CARAMEL PECANS



Caramel Pecans image

"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4-1/4 pounds.

Number Of Ingredients 7

2 teaspoons plus 1 cup butter, divided
1-1/4 cups sugar
1-1/4 cups packed brown sugar
1 cup dark corn syrup
2 cups heavy whipping cream, divided
2 pounds chopped pecans
1 teaspoon vanilla extract

Steps:

  • Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

PANCETTA BRUSSELS SPROUTS WITH CARAMELIZED PECANS



Pancetta Brussels Sprouts with Caramelized Pecans image

Explore the flavors of fall with this savory side from Eva Kosmas Flores of Adventures in Cooking.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds Brussels sprouts, cut in half lengthwise
4 ounces pancetta, coarsely chopped
3 tablespoons extra virgin olive oil
1 ½ teaspoons kosher salt, divided
2 tablespoons dark brown sugar, divided
1 tablespoon unsalted butter
1 cup whole pecans
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
  • Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
  • Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
  • Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
  • Toss the roasted Brussels sprouts with caramelized pecans before serving.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 20.6 g, Cholesterol 11.7 mg, Fat 24.6 g, Fiber 7.5 g, Protein 9 g, SaturatedFat 4.2 g, Sodium 658 mg, Sugar 8.4 g

STOVETOP CARAMELIZED PECANS



Stovetop Caramelized Pecans image

It's easy to make caramelized pecans, right on your stove! You can customize these pecans to have sweet, salty, and spicy flavors, to your personal preferences.

Provided by Amanda Biddle

Categories     Snack

Time 1h5m

Number Of Ingredients 3

1/2 cup light brown sugar
2 tablespoons water
2 cups halved pecans

Steps:

  • In a nonstick skillet over medium high heat, melt together brown sugar and water until rapidly bubbling. Add pecans, stirring thoroughly to coat. Cook, stirring, for 3-4 minutes, until fragrant and most of the liquid has evaporated. (But not so long at the sugars burn.)
  • Spread pecans into a single layer onto a parchment-lined baking sheet, and use a fork to separate them. Let stand at room temperature for about an hour, until fully cooled, set, and dry. (Pecans will be only very slightly tacky to the touch.)
  • Break apart any pecan clusters and store in an airtight container at room temperature for up to a week, in the refrigerator for a couple of weeks, or in the freezer for up to 2 months.

Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Protein 2 g, Fat 17 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving

SPINACH SALAD WITH CARAMELIZED PECANS



Spinach Salad With Caramelized Pecans image

Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.

Provided by SharleneW

Categories     Fruit

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1/2 cup pecan halves
1 tablespoon brown sugar
1 (6 ounce) package fresh Baby Spinach (I also like to make it with a combination of freshbaby spinach and baby greens)
1 large granny smith apple, cored, sliced and then cut each slice into bite-size pieces
1/2 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white vinegar

Steps:

  • Melt butter in small frying pan over low heat.
  • Add pecans and brown sugar.
  • Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
  • Spread out on wax paper to cool.
  • In bowl toss together spinach, pecans, apple and cheese.
  • Add oil and vinegar and toss again until everything is coated.
  • Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

GREEN BEANS WITH CARAMELIZED PECANS



Green Beans with Caramelized Pecans image

Provided by Gina Marie Miraglia Eriquez

Categories     Nut     Side     Sauté     Christmas     Thanksgiving     Pecan     Green Bean     Christmas Eve     Shallot     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

1/2 cup pecan halves and pieces (2 ounces)
2 1/2 pounds green beans, trimmed
5 tablespoons unsalted butter
1/3 cup shallot, finely chopped (about 2 medium)
3 tablespoons packed light brown sugar
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Steps:

  • Heat oven to 350°F with rack in middle.
  • Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
  • Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
  • Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
  • Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
  • Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

CARMELIZED PECANS



Carmelized Pecans image

Make and share this Carmelized Pecans recipe from Food.com.

Provided by Ambervim

Categories     < 15 Mins

Time 14m

Yield 1 Cup

Number Of Ingredients 4

1 cup pecans, shelled (you will end up using more as not to waste syrup)
1/2 cup maple syrup
1/2 tablespoon butter, diced (veggie oil ok)
1 teaspoon salt (use regular salt, not kosher or sea salt)

Steps:

  • Preheat the oven to 375 degrees.
  • Place butter in a microwavable bowl or measuring cup. Zap at half power unil the butter is melted. Add maple syrup. Alternatively, melt the butter in a pan on top of the stove and add the maple syrup.
  • Add pecans and mix until pecans are well covered. Spoon out pecans onto a silpat covered (or not) baking tray. There will be syrup left, so add some more pecans, mix and spoon out. Continue until all syrup is used. This method allows you to use more pecans than called for in the recipe.
  • Bake for 10 minutes, take them out of the oven and stir around a bit. Bake for another 8 to 10 minutes, until they have browned and the syrup has thickened to the consistency of caramel.
  • Take them out of the oven, scoop the pecans out and place on a dry surface such as a kitchen counter or another baking tray. Try to separate the nuts from each other. Once completely cool, they can be stored in a closed container for weeks.

Nutrition Facts : Calories 1213.6, Fat 84.3, SaturatedFat 10.4, Cholesterol 15.3, Sodium 2395.1, Carbohydrate 120.7, Fiber 10.5, Sugar 99.5, Protein 10.1

SPICED CARAMELIZED PECANS



Spiced Caramelized Pecans image

Provided by Food Network

Categories     appetizer

Yield 2 cups

Number Of Ingredients 5

3 cups peanut oil
2 cups pecan halves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup sifted confectioners' sugar

Steps:

  • In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
  • Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
  • Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.

CARAMELIZED PECANS



Caramelized Pecans image

Pecans are my favorite and especially when they are caramelized. This recipe is so easy and fast and you can store them in the freezer until you are ready to use them already caramelized. Please follow the recipe and the pictures and you will have beautiful, delicious, caramelized pecans.

Provided by Rhonda E!

Categories     Nuts

Time 20m

Number Of Ingredients 4

6 oz bag of pecan halves oven roasted
2 Tbsp butter
1/2 c brown sugar
2 dash(es) water

Steps:

  • 1. Roast Pecans in oven 10-15 min in oven. *Note: They are roasted properly when they don't taste bitter in the middle and have a snappy crunch to them. Set aside
  • 2. In a large nonstick skillet melt butter on medium heat then add brown sugar and mix into a paste. Hold the skillet under the faucet and give it a dash of water with the sink handle. Return to the burner and stir mixing the paste and water while it is bubbling and dissolving the brown sugar. When the water evaporates give it another dash of water to incorporate it into a syrup and let it bubble and boil for a few until it starts to thicken (carmelize). *Note: Make sure the brown sugar is no longer grainy and has melted into a syrup, and the syrup has started to thicken and hold together and is not runny.
  • 3. Quickly add the roasted pecans and fold them into the caramelized mixture then quickly empty them onto a tray separated from one another. Let them cool without moving them. *Note This stage has to be done quickly and you must not stir them to much or disturb the carmel coating or it will lose it's shiny sheen and become dull and brittle.
  • 4. When they are cool remove from the tray and serve over vanilla ice cream or just as a treat.

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