Recipe: Sweet and Salty Pecans

Sweet and Salty Pecans

Sweet and Salty Pecans

I am usually a big cookie baker around the holidays. Each year I go through at least 10 lbs of sugar and even more butter. I decided months ago to not do any baking because I knew I would have my hands full with a newborn. Making that decision before the holidays were approaching was easier than getting sucked into it once Thanksgiving hit.

Just because friends, family and neighbors aren’t getting cookies this year doesn’t mean they aren’t getting something homemade! I decided to go the easy route and package up my popular Sweet and Salty Pecans. You can do two pounds with little effort and store them in the freezer for months.

 

 

 

Sweet and Salty Pecans

  • 2 lbs Pecans
  • 1/4 C Sugar
  • 1/4 C Water
  • 2 tbs Honey
  • Sea Salt

Preheat oven to 425F. Put pecans in a large bowl and line three cookie sheets with parchment paper. I use large pieces of parchment that hang over the edges to help turn the pecans while roasting.

Combine sugar, honey and water over high heat and stir constantly until the sugar is completely dissolved. Pour over the pecans and mix well.

Divide the pecans evenly between two of the cookie sheets and spread them into an even layer. Bake at 425, stirring every 5 minutes, until the sugar syrup on the parchment turns a deep brown.

When pecans are done roasting, sprinkle liberally with sea salt and stir again. Pour both sheets of pecans onto the third sheet and let cool completely.

As they are cooling, use your fingers to break up any clumps. Once cool, store in a sealed container.

These are especially delicious chopped and added to a salad. Yum!

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