Candied Pecans Recipe (2024)

FAQs

Why are my candied pecans so sticky? ›

If after they have cooled down, the pecans are still sticky, this means that the sugar mixture never reached a high enough temperature when on the stove. To fix them, place the nuts back into the skillet and cook a bit longer.

Stir them every 10 minutes or so to avoid them clumping together, or you can just break them apart with a spatula or your hands later. Store in an airtight container for up to a week.

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.

If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.

Humidity above these values can cause kernel molding and pecan texture deterioration (pecans become soft and rubber-like), whereas lower humidities will cause excessive drying. In-shell pecan kernels will darken under high humidity as a result of the tannic acid being dissolved from the shell lining.

Nuts with higher fat content, like walnuts and pecans can also go rancid after a few months if stored at too warm a temperature. If you notice that your nuts have taken on a noticeably bitter, sour flavor, they may have entered this unfortunate phase.

They should have a firm, almost crunchy texture and a rich golden or amber color. On the flip side, bad pecans may show signs of spoilage, such as a rancid smell, a shriveled appearance, or a soft and rubbery texture. And if you're daring enough to taste some, it's likely a bit bitter and honestly, gross.

Ba-dum-dum. Okay, all bad dad jokes aside, these candied walnuts will last quite a while. All nuts do go rancid eventually, but as long as you cool them completely and then store them in an air-tight container, they should be good for about a month. You might also like our Candied Pecans recipe or Candied Almonds!

Because pecans often contain lots of moisture when they first fall, they'll need to dry. Pecans are laid in a shallow sheet layer and dried in a warm space for around two weeks. You can use fans or heat to help speed the process up.

Measurements and Substitutions

If you happen to have pecans in their shells, remember that 1 pound equals 3 cups shelled, about 4 cups pecan halves, and about 3 3/4 cups chopped nuts. Equivalents to know when using shelled pecans are that 1 pound equals 4 cups and 1 cup of pecan halves equals 3/4 cup chopped.

Why are my pecans dry inside? ›

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.

Some of the tannin and all of the corky material can be removed by washing the kernels before cooking. To "sweeten" the pecan meats (kernels), simply put the pecan kernels in a bowl and fill with lukewarm water. Stir and tumble the meats in the water for several minutes and you will see the discoloration in the water.

Why are my caramelized nuts sticky? Candied nuts made with sugar remain sticky if you haven't cooked them long enough. If you are using a sugar-free sweetener, you may need to leave the nuts out to dry for a few hours until they fully harden.

You might get a fresh coating of honeydew! In fact, just about anything that walks under a pecan tree or sits near a pecan tree might be covered in this sticky coating. The real culprits behind the honeydew are aphids. Aphids are soft-bodied insects that suck sap from plant leaves.

Because it was not baked at a high enough temperature, the butter in the crust begins to melt into the dough. To avoid this, always start your pecan pie at a high enough temperature, such as 425 to 450 degrees Fahrenheit.

It may be the type of pie you are baking. If you pre-bake the pie crust, poke holes in it, bake, then add the filling. However, if you are baking a pie with filling (pecan, pumpkin or blue- or blackberry), do not poke the shell with a fork. Doing so will let sticky liquid seep through and will cause the crust to stick.