Candied Pecans

This is the easiest thing ever, guys.  I almost wish that I didn’t know how easy these were to make, because now I’m going to make them all the time and ruin my salads.  A friend of mine said that I am notorious for making normally healthy foods unhealthy, and at first I was all ready to deny the accusation.


But then I realized she was right, and this is the perfect example.  I love making harvest salads with greens, apples, walnuts and cranberries.  I could eat them for lunch every day and be a very happy girl.  I made these candied pecans for a harvest salad I brought to a holiday dinner, and now I know my homespun version just won’t taste the same without those candied pecans.  Why eat regular old walnuts when you can have pecans caramelized in butter and brown sugar?  That’s crazy town.

I’m not exaggerating when I say these are ridiculously easy.  All you do is melt some butter, add the pecans and sugar, and then let the caramelize-ing magic happen.  The only tricky part is making sure they don’t burn, but with minimal attention you end up with deliciously crunchy and sweet pecans.  You can swap in other nuts, too.  We’ve got an equal opportunity recipe here.


You’re welcome.

Candied Pecans



2 cups of pecans

4 tablespoons (half a stick) of butter, salted

4 tablespoons of brown sugar


Melt the butter in a sauté pan over medium heat.  Add the pecans and toss to coat.  Next, add in the brown sugar and toss to coat again.  Cook until the sugar has caramelized.

Spread the nuts on wax paper to cool.


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