These Sweet & Salty Candied Pecans are addictive! The perfect combination of sweet, salty and crunch which we all love! Great for salad toppings or snacking.
Have you ever enjoyed one of those fabulous restaurant salads with those yummy pecans? You can make your own with this recipe with only 4 ingredients!
Sweet & Salty Candied Pecans are easy to make and perfect to dress up dishes when entertaining. Use as toppings for your favorite dishes. They are especially good on salads.
Make several days ahead for your guests.We have kept them in an airtight container for up to one week sitting on the kitchen counter. They don’t really last any longer because we eat them so quickly.
Sweet & Salty Candied Pecans
Author: Shirley Wood of Intelligentdomestications.com
Recipe type: Appetizer
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8
Sweet & Salty Candied Pecans are the perfect addition to your salads or an appetizer for your celebrations.
Ingredients
- 1 cup pecans halved
- ¾ cup water
- ¼ cup sugar
- 1 Tbsp. Sea Salt
Instructions
- Bring sugar and water to a boil in a heavy saucepan.
- Stir in pecans.
- Continue to boil and stir frequently with a wooden spoon until liquid boils out. This should take about 7 or 8 minutes. DON'T WALK AWAY.
- Line a baking pan with foil and spray with non-stick spray.
- Once the liquid boils out, pour the pecans onto the foil in a single layer.
- Sprinkle with salt.
- Bake in preheated oven at 300° for 10 to 20 minutes or until lightly toasted. (Oven temperatures vary so keep an eye on them)
- Cool completely before serving.
- May be stored in an airtight container for up to 5 days.
YOU MAY ALSO LIKE
Sweet & Salty Watermelon Salad
Glazed Bacon Pretzel Crackers
Shirley Wood
Hi, I'm Shirley; recipe creator, crafting enthusiast and penny pincher from way back. Join me on my journey of domestic living and isn't everything domestic!
Latest posts by Shirley Wood (see all)
- How To Make A Faux Hobnail Vase - June 19, 2018
- Fairy Garden Tablescape - June 19, 2018
- Nine Summer Fruit and Vegetable Recipes - June 17, 2018
Opps! Thanks for letting me know. The recipe has been updated.
The recipe doesn’t say when to add the salt.
Shirley, I’ve featured your pecans at Five Star Frugal this week. I hope you’ll join me with another gorgeous post. Love, Mimi xxx
http://atrayofbliss.blogspot.com.au/2015/08/five-star-frugal-16with-pearls-and-candy.html
I’m pretty sure I could eat a huge bowl of these right now!
Thanks for joining Cooking and Crafting with J & J!
This recipe looks awesome. Thanks so much for sharing, I can’t wait to try it! 🙂
Hi Shirley. Gosh these sound mouthwatering! I can see them packaged with plaid ribbon for Christmas gifts for guys for sure! I’d love it if you’d share this at my linkup at A Tray of Bliss. I don’t know how we haven’t met before. We share so many blogging friends! Following, and pinned. Love Mimi xxx
http://atrayofbliss.blogspot.com.au/2015/08/five-star-frugal-15the-pink-one.html
I love pecans, especially if they’re glazed or sugared. Double yum! Thanks for sharing with us at Funtastic Friday:-) Your recipe is pinned and stumbled!
I love pecans although I don’t have them very often. These sound delicious so next time I have a party I’ll be serving these. Thanks for linking up with us at #AnythingGoes
My, my, my! This sounds amazing. Thanks for linking up at the Weekend Blog Hop at My Flagstaff Home!
Jennifer
I’m sure I wouldn’t be able to stop at one! These look delicious and perfect for nibbles. Thanks for sharing the recipe with us at #WednesdaysWisdom.
These look wonderful and so easy! I just put a salad recipe up on my blog that uses candied pecans but I bought mine at Trader Joe’s. I really should have made them myself and I will next time! Thanks for the recipe.
This recipe looks great. My brother -in-law manages a pecan farm so he gives me tons of them. I know what I am going to do with some of them.
Thanks for the recipe,
Bev
LOL Melinda. They’re easy to make! We love them on our salads but have been known to snack on them also. 🙂
Groan, thanks a lot, Shirley, now I’m craving these! 😉