Candied Pecan Recipe {4 Ingredients!} - The Big Man's World ® (2024)

FAQs

Why are my candied pecans soggy? ›

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.

Since nuts are low on the glycemic index, pecans can slow the body's absorption of carbohydrates down, which ultimately leads to lower blood glucose (sugar) levels; just ensure you're using unsalted, dry-roasted pecans and not candied pecans that can be high in sugar and added fat.

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.

Wet pecans allow the salt to stick easily to the nuts. Plus, soaking nuts helps neutralize enzyme inhibitors, which can harm your digestion, and reduce phytates, which decrease nutrient absorption. Just submerge your nuts in water while the oven is heating up and you'll be good to go.

If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons (I use a small cookie dough scoop) of pecan praline mixture onto the parchment paper-lined baking sheet.

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.

Pecans have a very low glycemic index, which means that eating them does not cause a spike in blood sugar, even in people with diabetes. Eating pecans can even offset the effects of higher glycemic index foods when eaten as part of the same meal.

A strong supply of calcium, magnesium, and potassium in pecans may aid in the reduction of high blood pressure levels. The majority of the fat contained in pecans is a form of fat known as monounsaturated fat, which is considered to be beneficial.

Those with a tree nut allergy should not consume pecans or other tree nuts. Pecans are also high in calories and could contribute to weight gain if consumed in high amounts.

Candied pecans are best when stored at room temperature for about a week. If you store them in the refrigerator they can last up to three weeks. Make sure to store them in an airtight container and include storage tips if you're giving these away as gifts!

How long do candied pecans stay fresh? ›

How long will candied pecans keep? They will keep for up to two weeks in an airtight container at room temperature, at least three weeks in the refrigerator, or up to two months in the freezer. No matter where you store them, keep in a tightly sealed, airtight container.

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. Avoid stirring it before it changes its color.

Some of the tannin and all of the corky material can be removed by washing the kernels before cooking. To "sweeten" the pecan meats (kernels), simply put the pecan kernels in a bowl and fill with lukewarm water. Stir and tumble the meats in the water for several minutes and you will see the discoloration in the water.

Nuts with higher fat content, like walnuts and pecans can also go rancid after a few months if stored at too warm a temperature. If you notice that your nuts have taken on a noticeably bitter, sour flavor, they may have entered this unfortunate phase.

I started doing some research, and I found a little-known trick to making pecans taste sweeter: Soaking and rinsing the shelled nuts in lukewarm water before roasting removes the tannins and pieces of corky material that can cause pecans to taste bitter.

Just toasting them in a dry pan or oven should be enough to revive them, but they'll also go in any recipe that requires nuts. We got through most of ours by toasting them with spices, to eat as nibbles or to add crunch to soups, stews and salads.

If the nuts or candy coating seem 'stringy' or too soft after cooling, just pop them onto your cookie sheet & place them in the oven at 325 degrees (f), stirring gently until they crisp up. To warm these nuts up before serving, you can simply follow the oven instructions above or toss in a warm pan for a few minutes.

Pecans often contain excessive moisture when they first fall. The nuts should be dried before they are put in storage. Drying can usually be accomplished by placing the pecans in a shallow layer in a warm, dry area for two weeks. Adding fans and heat can speed drying.

Cool completely before storing otherwise the residual heat will add steam to the airtight container and this excess moisture will cause your crispy candied walnuts to go soft.