Simple and Delicious Honey Candied Pecans
Wonderfully crisp honey sweetened pecans. Perfect for a salad or snack!
Honey candied pecans sounds so fancy, but it really is so simple to make! This recipe takes less than 10 minutes excluding the cooling time. And the end result is soooo good.
These are perfect for a snack just by themselves. But they also are a great topping for so many other meals and snacks. They are especially good on salads, particularly a salad with fruit such as strawberries or blueberries. They can also be used as a topping for dairy free ice cream, or on top of fresh cut fruit. Additionally, they are a great topping for mashed sweet potatoes. Once you make these and have them around, you'll find numerous ways to combine them in your meals and snacks.
How to Make Honey Candied Pecans
To start, gather coconut oil, honey, and pecans. Heat a skillet on medium heat and add the coconut oil and honey. Melt to a liquid state. Add the pecans, along with a pinch of salt, and stir occasionally for the first few minutes. The last couple minutes require more frequent stirring to keep from burning.
Once the honey mixture starts to darken in color, you know it is almost finished caramelizing. This typically takes about 5 minutes. You want it caramelized so that the end result is crunchy, however don't wait too long to remove the pecans from the heat as they can start to burn.
When ready, remove the skillet from the stove and scrape the pecans onto a parchment lined baking sheet. Spread them out so they are not sticking to each other. Let cool 1-2 hours. Once completely cooled, they should be crisp and crunchy.
Once cooled, store in an air tight container such as a ball jar. It's best to use within the week. Enjoy!
Honey Candied Pecans
Ingredients
- 1 tsp coconut oil
- 2 tbsp honey
- 1 cup pecans
- 1 pinch salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- Put coconut oil and honey in a skillet on medium heat and completely melt to a runny liquid. Add the pecans and pinch of salt and set a timer for 5 minutes. Stir occasionally for the first few minutes, then start to stir more frequently. When the timer runs out, check that pecans have turned darker and have become sticky and caramelized. Don’t leave on heat too long as they can burn quickly.
- Spread out pecans on a parchment lined baking sheet. Let cool for 1-2 hours or until cooled completely.
- Store in an air-tight container at room temperature. Best used within 1 week. Can also be stored in the refrigerator for up to 3 weeks.