Candied Pecans

CANDIED PECANS! One word, YUM!  Although you can eat them as a yummy snack, all laced with butter and a sweetened crunchy coating, I actually prepared these for a STUFFED ENDIVE appetizer that’s to die for……they’re easy to prepare and so quick, well somewhat quick, lol!

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2 cups Pecans, already toasted
4 Tbsp. REAL Butter
1 Tbsp. light Corn syrup
4 Tbsp. Brown sugar
1/4 tsp. Salt
1 Tbsp. Maple syrup OR 1 tsp. Maple extract

In a large deep skillet, start by melting the butter and corn syrup over MEDIUM HIGH heat.

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Add the toasted pecans and toss into the butter, coating all sides.

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Add the packed brown sugar and stir to combine and melt.  Reduce heat to MEDIUM.

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Add in the salt.  Now, this is where you can get creative with the flavor,  by adding some spices such as cinnamon; but in my case, since I was adding it to my STUFFED ENDIVE appetizer, I used Maple syrup.  Stir to combine all the ingredients well with the pecans.  Continue to stir.

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Continue to cook the pecans until the sugar has melted and it starts to thicken slightly.

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Remove from the heat and pour it onto a waxed paper line baking sheet, spread and allow to cool completely.  Once the pecans have completely cooled, store them in an airtight container until ready for use or snacking.

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3 thoughts on “Candied Pecans

  1. Hafa Adai, si yuus maase, Thank you for sharing this recipe I just loved the old antigo recipes not too much on Americanized recipes but my interest are Guam Originals. Thank you for sharing with us abroad your great recipes we look forward to it always.
    .

    • James, I appreciate your comment! The way I prepare the dishes I post on my blog is as I am making the meals for my family. This way, I can capture each step of the recipe and able to post those on my blog. The recent postings are of dishes that I prepared during the holidays. They are my family traditions.

      When you are saying “antigo” recipes, can you please clarify what you mean by that? I’ve posted several Chamorro dishes in my “Chamorro Style” category already and will add more as I cook for my family.

      Mind you, although I wasn’t raised on the islands, I was raised with the cultures and foods of our islands, especially since my mother is from Saipan and also my husband.

      Because my children are very “cha cha” as we say in the Chamorro language, I cook to suit them, they only care for certain Chamorro dishes, but I love them all. So please bare with me as I am sharing everything I know. Please visit often and I look forward to your comments.

      PS….please let me know which recipes you are looking for.

      Si Yu’us Ma’ase,
      ~ChamoritaMomma
      aka Rose Camacho

  2. Pingback: Stuffed Endive with Maple Glaze | Hafa Adai, And Welcome To My Kitchen!

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