Candied pecans are the perfect treat that combines irresistible sweetness with a unique twist on a classic snack. With a unique sour cream twist, this recipe offers a delicious flavor and texture that will keep you coming back for more.
A Unique Twist on a Classic Snack
This recipe for candied pecans sets itself apart by using sour cream as a primary ingredient. When combined with sugar, the sour cream creates a candy coating that is ideal for snacking. These pecans can also serve as a delightful topping for desserts, offering a flavor reminiscent of pecan pralines. The texture is similar, but the sour cream imparts a unique and delicious taste. Unlike pralines, which cluster multiple nuts together, this recipe results in separate, individual pieces.
Versatility with Different Nuts
While this recipe is specifically for pecans, it can easily be adapted to include other nuts such as walnuts, peanuts, hazelnuts, and cashews. Consider creating a medley of nuts for a diverse snacking option. This recipe works well with raw, salted, or toasted nuts, making it incredibly versatile.
Importance of the Candy Thermometer for Making Candied Pecans
For the best results, using a candy thermometer is crucial when cooking the sour cream mixture. You’ll need to bring it to the “soft-ball” stage, which occurs around 234°F. Frequent stirring is necessary to prevent the mixture from scorching, though minor scorching on the pan’s sides is normal and will not negatively impact the final flavor.
Quick Cooling Process
The candy coating sets rapidly, so it’s essential to spread the nuts out quickly on parchment paper, ensuring they are spread as far apart as possible. If needed, you can break them apart after they cool.
Storing Extra Candied Pecans
This recipe yields about 1 1/2 pounds of candied nuts. Any leftovers can be sealed in an airtight container and frozen for later use, ensuring you always have a delicious snack on hand.
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Candied Pecans
Equipment
- candy thermometer
- parchment paper or silicone baking mat
Ingredients
- ½ cup full-fat sour cream
- 1 1 /2 cups sugar
- 1 pinch salt
- 2 cups pecan halves
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine the sour cream, sugar, and salt. Attach a candy thermometer to the side of the pan. Heat the mixture on medium-low heat until it reaches 234°F (soft-ball stage). Stir frequently to prevent scorching.
- Remove from the heat and remove the thermometer.
- Add the vanilla and stir to mix.
- Add the nuts. Stir to coat them.
- Pour out the nuts onto a sheet of parchment paper, separating them as much as possible. Work quickly, because they harden fast. When they are cool, break them apart to further separate the pecans.