Caramel-Glazed Pecans
Inspired by techniques from America's Test Kitchen.
Toasted pecans are boiled in a small amount of sugar syrup until the water cooks off and the sugar crystallizes dry and pale, then the heat is lowered so it melts again into a thin amber glaze. The nuts cool into crisp, shiny-coated pieces you can eat on their own or scatter over salads and desserts.
Always check the labels of the products you use.
Method
- 1
Line the sheet. Line a rimmed baking sheet with parchment paper.
- 2
Crystallize the sugar. Bring the nuts, sugar, water and salt to a boil in the saucepan over medium heat. Cook, stirring constantly, until the water has evaporated and the sugar looks dry, opaque and somewhat crystallized, evenly coating the nuts, about 5 minutes.
- 3
Caramelize. Reduce the heat to low and keep stirring until the sugar turns amber-colored, about 2 minutes longer.
- 4
Cool. Transfer the nuts to the lined sheet and spread into an even layer. Let cool completely, about 10 minutes, before breaking apart and serving.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Free sugars
12.5 g per serving
25 % of the 50 g daily maximum · 50 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking sheet
- parchment paper
- medium saucepan
- wooden spoon or heatproof spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 221 kcal |
| Protein | 2.3 g |
| Carbohydrate | 16 g |
| of which sugars | 13.5 g |
| of which free sugars | 12.5 g |
| Fat | 18 g |
| of which saturates | 1.5 g |
| Fibre | 2.4 g |
| Salt | 0.73 g |
Protein per 100 kcal
1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
