Stove Top Candied Pecans Recipe (2024)

FAQs

Why are my candied pecans soft on the stove? ›

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.

Either you used raw nuts, or you added them before the sugar had a chance to fully caramelize. Why is the sugar all crystallized and grainy looking? It means that the sugar has crystallized before caramelizing.

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.

Under-cooking the pecans is the likely cause of stickiness, but the risk is low when they're oven-baked. After the sugar-coated nuts have darkened and turned very fragrant, about 20 minutes in the oven, stir the pecans and separate any pieces that have stuck together. Continue to bake for an additional 20 minutes.

COOL. Transfer to a piece of parchment or wax paper, separate, and let cool. What if my coating is still soft/sticky after baking? If you take your nuts out of the oven and the coating is still soft/sticky, pop the tray back in the oven until the nuts are more “crispy”.

Wait until the water boils. Then, bring the boil to a simmer by slightly turning down the heat. Add your pecans and keep them in the simmering water for up to 15 minutes. Drain them and place them on an unlined baking sheet to cool.

sometimes I have no idea why they won't harden. But if your pralines are still gooey after 30-40 minutes, you may have to scrape them back into the pan and heat them again. Add a tablespoon of milk, melt the sugar, and as before, stir constantly while you bring them to a boil.

Soften the butter

Starting the creaming process with softened butter is absolutely critical: butter that is too cold and hard won't mix thoroughly with the sugar, and butter that is too soft and melty won't hold the air pockets and will result in a dense and soggy dessert.

Pecans should be stored in relative humidity of about 65-70%. Humidity higher than these values can cause the pecans to become soft and grow molds.

Wet pecans allow the salt to stick easily to the nuts. Plus, soaking nuts helps neutralize enzyme inhibitors, which can harm your digestion, and reduce phytates, which decrease nutrient absorption. Just submerge your nuts in water while the oven is heating up and you'll be good to go.

Should you wash pecans before you crack them? ›

Don't wash pecans. Don't run water over them or even use a damp towel to clean them. Especially in-shell pecans.

Boiling pecans before cracking them can actually help prevent the shell from shattering.

If your candied pecans are sticky, it is likely because the sugar syrup coating has not completely hardened. The syrup may still be wet, or it may have started to crystalize. If the syrup is still wet, you can try putting the nuts in the oven for a few minutes to help the syrup harden.

What is the difference between candied pecans and pralines? Candied pecans are pecans coated in egg whites, sugar, and spices, then baked until crispy. Pralines are a drop-candy with a caramel-like base and crunchy pecans mixed in.

Pink mold will develop on nuts that are infected with the pecan scab fungus. A white to pink, moldy growth will develop in old scab lesions. If the fungus invades the kernel, it becomes oily and produces a rancid odor.

Fresh pecans have a distinct aroma, characterized by their sweet, nutty scent. 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.

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.

Throw all of your pecans in a sauce pan, and pan-fry for about 2 minutes. This will soften the pecans, and really accentuate the nutty flavor.

Usually if the almonds are soft after candying it means that they weren't cooked for long enough.