Should candied pecans be refrigerated?

You can refrigerate them, but they are also fine to sit out on the kitchen counter at room temperature.

How long will Candied Pecans Stay Fresh?

Candied Pecans will stay fresh at room temperature on your kitchen counter in a bowl with plastic wrap or tightly sealed container for up to two weeks. They will last longer in the refrigerator, but if you refrigerate them they will taste better if you allow them to come to room temperature before eating them.

Could Dark Brown sugar be used instead?

You could use dark brown sugar for this recipe, but I have found that they taste a little sweeter that way. If you use dark brown sugar but still want some heat, add an extra pinch of crushed red pepper.

Spicy Candied Pecans

Ingredients

Units Scale

1 1/2 cups Whole Pecans, unsalted and unroasted
1/4 cup Light Brown Sugar
1/2 tsp- 1 tsp Crushed Red Pepper Flakes
1 tsp Fresh Rosemary
1/2 tsp Salt
1 Tbsp Water

Cook Mode Prevent your screen from going dark

Instructions

Go through the pecans to remove any pieces of shell that may be there.
Heat a large non stick skillet on medium high heat.
Add the 1/4 cup of brown sugar, the 1/2- 1 tsp of crushed red pepper flakes, the 1 tsp of fresh rosemary, and 1/2 tsp of salt to the skillet.
Add 1 Tbsp of water and stir to melt the brown sugar.
Continue to stir until all the brown sugar is dissolved.
Once the sugar has completely melted, add 1 1/2 cups of pecans and stir to make sure they are coated by the sugar mixture. Try to spread them out over the whole surface of the skillet so they all get some heat.
Let them cook for about 2 minutes, then stir so that each side of the pecans get heat and toast up a bit.
Keep cooking the pecans and stirring every 2 minutes or so until all the water has cooked off and there is no sugar mixture in the bottom of the skillet, the pecans smell toasty, and the rosemary is fragrant.
Pour the pecans out onto a baking sheet lined with a silicone mat and allow to cool.

Notes

There are many ways to change up the seasonings for this recipe. Be sure to see the blog post for suggestions!

If you don't have a silicone baking mat, you can let the pecans cool on a lightly greased baking sheet. don't use parchment paper, as the pecans may stick to it as they cool, leaving bits of paper stuck to the pecans.

These will keep just fine in a bowl with plastic wrap for up to two weeks at room temperature.

Author: Amy at The Copper Table
Prep Time: 5 minutes
Additional Time: 0 hours
Cook Time: 5 minutes
Category: Appetizers and Drinks
Cuisine: American

Nutrition

Serving Size: 1
Calories: 210
Sugar: 8
Sodium: 196
Fat: 19
Saturated Fat: 2
Unsaturated Fat: 16
Trans Fat: 0
Carbohydrates: 11
Fiber: 3
Protein: 2
Cholesterol: 0