Crispy. Sweet. Nutty. Lightly salted. I feel good about snacking on these pecans. Full of nutrients that may help lower cholesterol and may protect the body and mind. These pecans are not as sweet as sugary candied pecans, which makes them great for snacking, adding to salads, chopping into cookies, really anywhere you might want to add toasted pecans. And, they’re really easy to make, they just take a little bit of time.
They would be really fun to give as a gift for Christmas. Place some in a little jar, put some nice fabric on the lid, tie with a pretty ribbon, and voila! Homemade Christmas.
*Every time I make these it occurs to me that I could use that pretty pecan liquid. Maybe as a replacement for vegetable broth in something? I haven’t tried it yet. Maybe instead of milk in baked goods so that the baked goods are vegan?
I haven’t tried that either. But, this time I finally decided to try making pecan syrup. I took equal parts pecan liquid and sugar and boiled it until the sugar dissolved. Then, let cool.
Oh My Gash, it tastes like pecan pie! Use it to make pecan pie coffee. Or, drizzle over vanilla ice cream to make pecan pie ice cream. Or, soften vanilla ice cream and mix it in; tell people it’s homemade pecan pie ice cream, oh and throw in some of these crisp pecans too. Mix it into cream, whip that cream and get pecan pie whipped cream.
How about taking a little vodka and Tuaca and mixing it with this syrup for a pecan pie martini? wow. If only I had done this all along. yum.
Related Posts: Honey Roasted Pecans
Crisp Pecans Recipe
- 1/2 cup sugar
- 1 teaspoon salt
- 4 cups water
- 1 pound pecans
Bring to a boil in a large, heavy saucepan over high heat the sugar, salt, and water.
Add in the pecans
- Return to a boil, reduce heat to medium, and simmer, uncovered for 15 minutes. Drain* the pecans well, and spread in a single layer on a Silpat lined baking sheet and let dry for about 1 hour, tossing occasionally.
Preheat the oven to 300 degrees F. Place the baking sheet in the oven, and roast stirring occasionally, until crisp and golden brown, about 45 minutes. Let cool completely. Transfer to a serving bowl, or store in a tightly covered container for up to 1 week.
Adapted from Slightly adapted from The Joy of Cooking