Caramelized Pecans
Author: Nicole
Ingredients
  • ½ cup light brown sugar
  • 2 tablespoons water
  • 2 cups halved pecans
Instructions
  1. Cover a cookie sheet with parchment paper and set aside.
  2. In a nonstick skillet over medium-high heat, melt together brown sugar and water until rapidly bubbling.
  3. Add pecans, stirring thoroughly to coat.
  4. Cook, stirring, for 3 to 4 minutes, until fragrant and most of the liquid has evaporated. (But not so long that the sugar burns.)
  5. Spread pecans in a single layer on the parchment-lined baking sheet. Use a fork to separate the pecans. Let stand at room temperature for 30 minutes or until fully cooled, set, and dry. (Pecans will be only very slightly tacky to the touch.)
  6. Break apart any pecan clusters and store in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Notes
* Want a bit of spice? Add some cayenne pepper (to taste - start with ⅛ teaspoon) to the brown sugar and water mixture.
* Serve with an aged gouda, your favorite cheese or on their own.
* Recipe can be doubled or tripled. I recommend preparing them in batches so as not to crowd the skillet.
Recipe by Riegl Palate at https://www.rieglpalate.com/caramelized-pecans/