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Recipes

Candied Pecans

By Dede Wilson

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

Nonstick vegetable oil spray

1

/2 cup sugar

2

tablespoons water

Pinch of cream of tartar

3

/4 cup pecan halves (about 3 ounces)

Need to make a substitution?

Preparation

  1. Line baking sheet with foil; spray with nonstick spray. Combine sugar, 2 tablespoons water, and cream of tartar in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove from heat. Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. Cool completely. Break candied pecans apart, leaving each pecan half intact with some candied caramel attached. DO AHEAD Can be made 1 week ahead. Store airtight at room temperature.

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