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Candied Pecans

Candied Pecans






6 Tablespoons brown sugar

1 and 1/2 Teaspoons ground cinnamon

1/2 Teaspoon sea salt

1/2 Teaspoon vanilla extract

1 and 1/2 Tablespoons water

2 Cups Shiloh Farms Pecan Halves [item # SFM580]

or Shiloh Farms American Native Pecans [item # SFM581]



1/2 Teaspoon red pepper flakes

2 Teaspoons orange zest

A pinch of nutmeg




1. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium sauce pan add brown sugar, cinnamon, salt, vanilla, water, and any of your optional additions.

3. Cook over medium head, stirring often until the brown sugar melts into a bubbling sauce (about 1 minute).

4. Stir in the pecans, coating completely in the brown sugar sauce. Continue cooking and stirring until the pecans become shiny and have a nutty smell.

5. Transfer the candied pecans to the prepared baking sheet and spread into one layer. Allow to cool down completely before serving.

6. Store in an airtight container for one week at room temperature, or up to 3 weeks in refrigerator. Can also be stored in the freezer. Enjoy candied pecans as a snack, dessert topper, or in salads!



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