Easy Stovetop Candied Pecans {5 minute Recipe} (2024)

FAQs

Why are my candied pecans soft on the stove? ›

Why are my candied pecans soft and sticky? If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.

If after they have cooled down, the pecans are still sticky, this means that the sugar mixture never reached a high enough temperature when on the stove. To fix them, place the nuts back into the skillet and cook a bit longer.

Stir them every 10 minutes or so to avoid them clumping together, or you can just break them apart with a spatula or your hands later. Store in an airtight container for up to a week.

Either you used raw nuts, or you added them before the sugar had a chance to fully caramelize. Why is the sugar all crystallized and grainy looking? It means that the sugar has crystallized before caramelizing.

Pecans should be stored in relative humidity of about 65-70%. Humidity higher than these values can cause the pecans to become soft and grow molds.

Soaked nuts and seeds are hydrated, so their flavor is a bit more buttery and creamy. As the nut absorbs more and more water, it becomes plumper and the texture softens (hint: it is always a good idea to soak your nuts and seeds in a larger container to give them plenty of space for expansion).

Nuts with higher fat content, like walnuts and pecans can also go rancid after a few months if stored at too warm a temperature. If you notice that your nuts have taken on a noticeably bitter, sour flavor, they may have entered this unfortunate phase.

If you don't plan on eating your candied pecans right away, you may want to consider storing them in the refrigerator or freezer. Refrigeration can keep the pecans fresh for up to three months, while freezing can extend their shelf life for up to six months.

Such "stick? tights" are caused by drought and heat stress in September and October. Pecans require water right up until the time of shuck split to reduce this problem. Nuts sprouting in the shuck before harvest (vivipary) are also reduced by late season water and/or stress reduction.

Don't wash pecans. Don't run water over them or even use a damp towel to clean them. Especially in-shell pecans.

How do you make old pecans taste fresh? ›

Heat a heavy-based pan over a medium heat. Toast the nuts for five minutes, or until they begin to colour. At this point, you can stop and serve them as they are, or you can flavour them with a variety of toppings.

Why are pecans bad for dogs? These nuts are toxic for dogs. Eating them can result in pets becoming sick and needing immediate veterinary care. “The reason pecans are considered toxic is that they contain a compound called juglone, also found in walnuts, that is harmful to dogs,” advises Dr.

You'll find out fast that boiling pecans lessens the likelihood of the shell shattering into a lot of smaller pieces.

Humidity above these values can cause kernel molding and pecan texture deterioration (pecans become soft and rubber-like), whereas lower humidities will cause excessive drying. In-shell pecan kernels will darken under high humidity as a result of the tannic acid being dissolved from the shell lining.

Throw all of your pecans in a sauce pan, and pan-fry for about 2 minutes. This will soften the pecans, and really accentuate the nutty flavor.

Let the candied nuts cool for at least 20 minutes or until completely cool. You don't want to package warm nuts or the moisture will cause condensation which will soften the candy coating.

Wait until the water boils. Then, bring the boil to a simmer by slightly turning down the heat. Add your pecans and keep them in the simmering water for up to 15 minutes. Drain them and place them on an unlined baking sheet to cool.