I recently went out to breakfast and had some pancakes that were topped with candied pecans, which inspired me to look into recipes to make them. Many of the recipes called for the pecans to be baked and took much longer than I had time for, Some recipes also ended up almost a little too crunchy for my taste. I finally experimented on my own and created this recipe, which is so fast and easy….and it’s just the right amount of salty and sweet!
Make a double batch…if you dare! 😉 I don’t dare. I know I won’t be able to stop eating them!!!
These would also be a great topping for salads, ice cream. And yes…they are super tasty just plain!
If you want these in smaller pieces than full pecan halves, it is easier to chop the pecans a little before adding the pecans to the frying pan. It makes it easier to break them apart and have them still be coated evenly.
saffles
| Prep Time | 5 min |
| Cook Time | 5 min |
| Passive Time | 5 min |
| Servings |
cups
|
- 1/2 c brown sugar
- 2 tbsp water
- 1/2 tsp cinnamon
- 1/2 tsp Vanilla
- 1/2 tsp salt
- 1-1/2 c pecan halves
Ingredients
|
|
- Chop pecans if desired.
- Combine all ingredients except pecans in a frying pan or skillet. Cook over medium heat until the sugar dissolves and the mixture is bubbling.
- Add the pecans and cook for another 3 minutes, stirring constantly.
- Pour the pecans onto parchment paper or a cookie sheet and cool completely.
- Break apart as neccessary.
If you want the pecans broken up but the coating to be even, chop or break the pecans beforehand.
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