How to Roast Pecans
Combine, brown sugar, water, vanilla extract, cinnamon, and salt in a saucier or large saucepan or large skillet. Stir over medium heat until the sugar dissolves. Continue stirring over medium heat until the sugar mixture comes to a boil, about 4 minutes. Add toasted pecans; stir to combine.
Caramelized Pecans
In a medium saucepan, set over medium heat, add the sugar, water, vanilla and pecans. Stir with a wooden spoon or spatula, occasionally, as it heats. It will come to a simmer, continue to cook for about 6 to 8 minutes. The pecans will be entirely covered by the transparent liquid and there will be a strong simmer.
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When the pecans start to brown a little, tip them out into a bowl and put the honey and sugar in the saucepan. When it begins to bubble, stir with a wooden spoon. Let it bubble for a minute and then tip in the pecans and stir to coat in the caramel. Tip the pecans out onto a piece of non-stick baking paper and leave to cool and harden.
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, mix together the brown sugar, melted butter, vanilla extract, and salt until well combined. Add the pecan halves to the bowl and toss them in the mixture until they are evenly coated.
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Melt the butter in a nonstick skillet over medium heat. Line a baking sheet with parchment paper or a nonstick baking mat. This is where the candied pecans will cool, and it is essential to have something nonstick to prevent the pecans from sticking to the pan. Add the sugar to the skillet. Season with salt and cinnamon.
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Add nuts and stir to coat. Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted. OR, after nuts are coated in sugar mixture, transfer from skillet to a parchment lined baking sheet and place in a 400 degree oven. Stir occasionally (every 1-2 minutes) until golden brown and toasted.
StepbyStep Recipe on How to Make Caramelized Pecans
1. Roast Pecans in oven 10-15 min in oven. *Note: They are roasted properly when they don't taste bitter in the middle and have a snappy crunch to them. Set aside. 2. In a large nonstick skillet melt butter on medium heat then add brown sugar and mix into a paste. Hold the skillet under the faucet and give it a dash of water with the sink handle.
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With an electric mixer, beat the egg white and cream of tartar until light and frothy, about 4 minutes. Beat in the teaspoon of vanilla until just combined. Fold the pecans into the egg white mixture, coating completely. In a small separate bowl, combine the sugars and salt to make the sugary coating.
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Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage). Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares.
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Melt butter in medium saucepan over medium heat. Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes). Remove pecans from oven and pour into saucepan/caramel mixture. Stir to coat and pour back into 9x13" pan. Place back into oven for 45-60 minutes stirring every 15 minutes or so.
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In a nonstick skillet over medium high heat, melt together brown sugar and water until rapidly bubbling. Add pecans, stirring thoroughly to coat. Cook, stirring, for 3-4 minutes, until fragrant and most of the liquid has evaporated. (But not so long at the sugars burn.)
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Begin by preheating the oven to 250 degrees F. In a large bowl, mix together the white sugar, ground cinnamon, and kosher salt. Whisk the egg white and water together in a separate bowl until frothy. Toss the fresh pecans in the egg-white mixture.
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Step 3. Place the pan over medium high heat and bring the mixture to a boil, then add the pecans. Constantly stirring, cook the pecans until all the liquid has evaporated, sugar will crystallize and coat all the nuts. When the liquid evaporates, it will look like the pecans have a dry sugar coat, keep mixing the pecans until the sugar will melt.
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Step 2. Combine the cinnamon sugar mixture. In a mixing bowl, whisk egg whites and salt until frothy. Then add the vanilla, sugar, cinnamon, and nutmeg, and whisk again. Step 3. Add pecans. Pour the pecans in the mixing bowl, and stir to mix well, coating all the nuts. Step 4.
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INSTRUCTIONS. Melt butter in small skillet over medium-high heat and add sugar, cinnamon and nuts. Stir constantly until sugar loses grainy appearance, about 5 minutes. Pour nuts onto sheet of aluminum foil and let cool about 15 minutes. Store up to 2 days in airtight container. Yields 1/2 cup pecans.
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Preheat oven to 250 degrees and place oven rack in center position. Place an oven safe pan on cooktop on medium heat. Add butter. When butter is melted add sugar, stirring with spatula until sugar melts. Add nuts and stir until evenly coated, then place oven safe pan into oven and allow nuts to slowly roast for 1 hour, stirring every 15 minutes.
