Sour Cream Coating
This recipe for candied pecans is a little different from other recipes because it uses sour cream as a primary ingredient. Together with sugar, the sour cream forms a candy coating that makes these pecans perfect for snacking! They are also delicious as a topping for desserts. The closest taste to these candied nuts is a pecan praline. The texture is very similar, yet the sour cream gives the nuts a slightly different but delicious taste. These nuts are also separated into individual pieces, unlike pralines which are a cluster of several pecans.
Use Other Nuts
You can also use other nuts in this recipe, such as walnuts, peanuts, hazelnuts, and cashews. Try mixing a medley of nuts and keep them on hand for snacking. This recipe also works with raw, salted, or toasted nuts. It is very versatile!
Stir together the sour cream, sugar, and pinch of salt. 
Cook the mixture until it reaches 234 degrees F. This temperature creates the soft-ball stage in candy making.
Candy Thermometer
A candy thermometer will provide the best results when cooking the sour cream mixture to the perfect temperature, often called the “soft-ball” stage. Be sure to stir very often to keep the sour cream mixture from scorching. A little bit of scorching on the sides of the pan is expected and will not affect the taste of the finished sour cream mixture. Once the mixture reaches 234-240 degrees, remove it from the heat and stir in the vanilla and nuts.
Cools Quickly
The candy coating sets up fast, so spread out the nuts quickly, separating them as much as you can. Later, when they cool, you can break them apart if necessary.
Freeze Extras
This recipe makes about 1 1/2 pounds of candied nuts. Seal them in an airtight container and freeze any extras until you are ready to use them.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1/2 cup whole sour cream
- 1 1 /2 cups sugar
- 1 pinch salt
- 2 cups pecan halves
- 1 teaspoon vanilla extract
- 1 candy thermometer
- parchment paper
Ingredients
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- 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 degrees 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 separate the pecans further.
Yield
This recipe makes about 1 1/2 pounds of candied nuts.
*Soft-Ball Stage
When cooking the sour cream mixture, heat to a temperature of 234 to 240 degrees F. For best results, remove the sour cream mixture from the heat when it reaches 234 degrees F.