Pumpkin Spice Sugar candied pecans

Recipe

Stovetop candied pecans in one skillet and fifteen minutes. Pumpkin Spice Sugar goes from syrup to sandy and clings to every nut. Makes two cups.

Pumpkin Spice Sugar candied pecans, made with The Salted Roots Pumpkin Spice Sugar

Cooking ingredients

  • 2 cups pecan halves
  • ½ cup TSR Pumpkin Spice Sugar, plus 1 Tbsp to finish
  • 2 Tbsp butter
  • 2 Tbsp water
  • A pinch of flaky salt
Pumpkin Spice Sugar candied pecans, made with The Salted Roots Pumpkin Spice Sugar

Do it

  1. Line a sheet pan with parchment before you start. This moves fast at the end.
  2. Melt the butter in a wide skillet over medium. Add the pecans and toast 2 minutes, stirring, until they smell like pie crust.
  3. Add the Pumpkin Spice Sugar and the water. Stir constantly 4 to 5 minutes: the syrup bubbles, thickens, then goes sandy and clings to the nuts. Pull the pan as soon as it goes sandy.
  4. Spread on the parchment in one layer, hit them with the extra tablespoon of sugar and the flaky salt while they're hot, and leave them alone until cool.
  5. Break apart. They keep in a sealed jar for two weeks, if they last that long.

Tip for cooking

Walnuts and almonds take this the same way. For the salad version, skip the finishing sugar and add a crack of black pepper. Put a jar with a ribbon on a neighbor's porch and you'll get asked for the recipe.