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Feb 1, 2005 05:10 PM

candied or glazed pecans

  • k

I've searched my cookbooks for a good recipe to make the pretty, shiny pecans my mom is hoping to include in a salad. I found one that included a two step process involving candy syrup, then deep frying...what is your experience/advice?

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  1. I'll offer you our favorite and this is very easy, no frying involved. I had never had glazed pecans in a salad til we went to San Francisco in 2003; restaurant served a dark green salad with glazed pecans and crumbled gorgonzola...well, I was in heaven!!! These are great to serve as a munchie too.

    Sweet and Spicy Candied Pecans

    Nonstick vegetable spray
    3 Tablespoons light corn syrup
    1 1/2 Tablespoons sugar
    3/4 teaspoon salt
    1/4 teaspoon (generous) freshly ground black pepper
    1/8 teaspoon cayenne pepper
    1 1/2 cups pecan halves or pieces

    Preheat oven to 325. Spray a flat baking sheet lined with foil with vegetable spray. Combine corn syrup and next 4 ingredients in a large bowl. Stir to blend. Add pecans and gently stir to coat. Transfer to baking sheet, spreading to a single layer.

    Bake pecans 5 minutes, then stir pecans to coat with melted spice mixture. (I use a wooden spoon here so as not to tear the foil.) Continue baking til pecans are golden and coating bubbles, about 10 minutes. Remove from oven and lift the entire sheet of foil onto a cold counter. Working quickly, separate nuts with a fork. Allow to cool completely.

    This recipe is from; I changed a little of it, only in the method of baking the nuts on foil and then transferring the foil to countertop, much easier than the method they use (my opinion). All of the amounts & temps are the same.