Caramelized Pecans (Stovetop Recipe) (2024)

FAQs

Why are my candied pecans soft on the stove? ›

If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.

Under-cooking the pecans is the likely cause of stickiness, but the risk is low when they're oven-baked. After the sugar-coated nuts have darkened and turned very fragrant, about 20 minutes in the oven, stir the pecans and separate any pieces that have stuck together. Continue to bake for an additional 20 minutes.

Measurements and Substitutions

If you happen to have pecans in their shells, remember that 1 pound equals 3 cups shelled, about 4 cups pecan halves, and about 3 3/4 cups chopped nuts. Equivalents to know when using shelled pecans are that 1 pound equals 4 cups and 1 cup of pecan halves equals 3/4 cup chopped.

Either you used raw nuts, or you added them before the sugar had a chance to fully caramelize. Why is the sugar all crystallized and grainy looking? It means that the sugar has crystallized before caramelizing.

Humidity above these values can cause kernel molding and pecan texture deterioration (pecans become soft and rubber-like), whereas lower humidities will cause excessive drying.

Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325° F and bake for 5 to 10 minutes to help harden the candy coating.

Candied pecans will keep tightly sealed in an airtight container for one to two weeks. They will keep for at least three weeks in an airtight container in the refrigerator and may be frozen for several months.

Stir them every 10 minutes or so to avoid them clumping together, or you can just break them apart with a spatula or your hands later.

For toasting pecans on the stovetop, place the pecans in a dry stainless-steel skillet over medium heat. Continue to cook, stirring frequently, until they are a deep golden brown and fragrant, about 5 minutes. Stirring frequently will prevent uneven toasting or burning.

Soaked nuts and seeds are hydrated, so their flavor is a bit more buttery and creamy. As the nut absorbs more and more water, it becomes plumper and the texture softens (hint: it is always a good idea to soak your nuts and seeds in a larger container to give them plenty of space for expansion).

Why do you boil pecans? ›

You'll find out fast that boiling pecans lessens the likelihood of the shell shattering into a lot of smaller pieces.

But with a food processor and ten minutes of time, you can make your own flour substitute for much cheaper and have the option to make it as fine or as course as you would like it to be. This recipe is for a one to one ration, meaning if you processes one cup of pecan meal, you will be left with one cup of pecan flour.

The Conversion Rate

Typically, one pound of pecans is equivalent to approximately 3.5 to 4 cups of pecan halves. However, this measurement can vary slightly depending on the size of the pecan pieces and how tightly they are packed into a measuring cup.

Raw pecans pack a 1-2-3 punch of protein, healthy fats, and fiber that can help keep you energized and satisfied. Pecans are a good source of calcium, magnesium, and potassium, which help lower blood pressure. Most of the fat found in pecans is a healthy type called monounsaturated fat.

Pecans should be stored in relative humidity of about 65-70%. Humidity higher than these values can cause the pecans to become soft and grow molds.

Throw all of your pecans in a sauce pan, and pan-fry for about 2 minutes. This will soften the pecans, and really accentuate the nutty flavor.

Let the candied nuts cool for at least 20 minutes or until completely cool. You don't want to package warm nuts or the moisture will cause condensation which will soften the candy coating. STORE the nuts in an airtight container or ziploc bag for up to 2 weeks.

They should have a firm, almost crunchy texture and a rich golden or amber color. On the flip side, bad pecans may show signs of spoilage, such as a rancid smell, a shriveled appearance, or a soft and rubbery texture.