These candied pecans have been on here for a long while, they’re buried way back in the archives. Just because they’re buried doesn’t mean I don’t make them all the time! They are one of our family favorites. They’re perfect all year around but I find them especially festive during the holidays.
The uses for candied pecans are endless! I typically love to make the for this pear salad, but they are so delicious on their own that sometimes they dont even make it to the salad before we eat them all. Even the kids love them.
How to make candied pecans
Take your favorite skillet and melt the butter, add sugar, spices and stir. Add in pecans and cook on med-high eat till the sugar is completely dissolved. You want the nuts to be completely coated.
Take them immediately off heat and let them cool on parchment paper or foil. As the sugar cools it will harden to a light sugary shell.
Top candied pecans on any salad, fill a mason jar with them and gift them to friends! set them out as a snack or appetizer for parties. I had them with steamed carrots the other night and they were incredible! There are countless ways to use these gorgeous babies.
Pear and Pecan Salad
I love to pair these candied pecans on a special salad once served to be by one of my oldest and best friends. She made a delicious candied pear salad, with pears. We often love to add extra berries like sliced strawberries, blueberries and blackberries. During the winter months pomegranates and pears are also a perfect match! Top it with a homemade creamy poppyseed dressing– or your favorite store bought one.
Top candied pecans on any salad or fill a mason jar with them and gift them to friends! They make a great appetizer, too- the possibilities are endless!
- 1/4 c. sugar
- 1/2 t. salt
- 1/4 t. cinnamon
- 1/4 t. ginger
- 1/4 t. pepper
- pinch of cayenne
- 2 T. butter
- 1 1/2 c. chopped pecans
Mix sugar, salt, ginger, pepper and cayenne
In skillet, melt butter, combine with sugar mix and pecans.
Heat on medium stirring constantly until sugar is melted and nuts are coated. cool on parchment paper or lightly greased aluminum foil.