Stove Top Candied Pecans Recipe (2024)

FAQs

Why won't my candied nuts dry? ›

If your nuts don't harden fully, that means the sugar wasn't cooked long enough and didn't caramelize. Cook the nuts longer next time!

Under-cooking the pecans is the likely cause of stickiness, but the risk is low when they're oven-baked. After the sugar-coated nuts have darkened and turned very fragrant, about 20 minutes in the oven, stir the pecans and separate any pieces that have stuck together. Continue to bake for an additional 20 minutes.

Most candied pecans use a sugar melted to a specific temperature using a candy thermometer, but I find that any humidity turns the sugar grainy and turns the candied pecans into a grainy unpleasant mass.

Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325° F and bake for 5 to 10 minutes to help harden the candy coating.

It can take anywhere between 20 to 40 hours, depending on the candy. In general, the more water content a candy has, the longer it will take to freeze-dry. But some can be done in as little as 5-6 hours!

The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts. How do you fix candied nuts that are too soft and sticky? You can place them back into the oven for 5 to 15 minutes or until they dry out more. They will continue to firm and dry out as they cool.

Usually if the almonds are soft after candying it means that they weren't cooked for long enough. However, this recipe cooks all of the water out of the sugar syrup and then takes it a step further where the the sugar then re-caramelizes allowing the almonds to harden.

One possible reason is pecan scab. Scab was common this year because conditions were favorable. The scab interferes with photosynthesis which reduces the tree's ability to use the energy from photosynthesis to grow pecans. It could also be a lack of nutrients.

If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons of pecan praline mixture onto the parchment paper-lined baking sheet.

Sometimes if the weather isn't just right it takes a while. Next time dip out a couple and see if they look like they are going to harden. If not just be patient and let them cool in your pot a little longer. Don't leave them though just kinda keep stirring (to cool them down) and keep a close eye on them.

What's wrong with my pecans? ›

Powdery Mildew (caused by the fungus Microsphaera alni)

Early-infected nuts may remain small and have an early shuck split and shriveled kernels. In some other states, it sometimes causes defoliation. The disease is usually held in check when a scab control program is followed.

Praline pecans are just one variety of candied pecans. These pecans have a tasty coating or glaze and are also referred to as flavored pecans.

If your candied coating isn't hardening, the candying mixture did not reach a high enough temperature.

How long will candied pecans keep? They will keep for up to two weeks in an airtight container at room temperature, at least three weeks in the refrigerator, or up to two months in the freezer. No matter where you store them, keep in a tightly sealed, airtight container.

Making this recipe with egg whites will always result in crispy crunchy nuts and they won't become soggy and soft after a few days either. Why are my candied nuts wet and sticky? They were not baked long enough or they were not baked at the correct heat temperature.

You Can Dry Nuts/Seeds in the Oven

Set your oven to the lowest temperature possible. Dry nuts for 30 minutes to 1 hour on a parchment-lined cookie sheet. Remove a nut/seed, cool it and taste.