This Easy Candied Pecans Recipe is a ridiculously crunchy treat! (2024)

FAQs

Why are my pecans not crunchy? ›

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. Soft pecans are not good and should be discarded.

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.

After 45 minutes, remove them from the oven and let them rest. You can remove the pecans to a baking sheet to cool faster if you like. 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.

Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325°F (162°C) and bake for 5 to 10 minutes to help harden the candy coating.

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.

Try Boiling Them

One last way to crack your pecans in the shell when all our other methods have failed you is to boil the pecans to soften the shell. This is a good method if you just purchased a bag of pecans in the shell and want to do them all at once.

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.

Differentiating Between Good and Bad Pecans

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.

Heat a heavy-based pan over a medium heat. Toast the nuts for five minutes, or until they begin to colour. At this point, you can stop and serve them as they are, or you can flavour them with a variety of toppings.

Storing candied pecans properly is essential for maximizing their freshness and flavor. By following these tips, you can ensure your pecans stay crunchy and delicious longer. Remember to use an airtight container, store in a cool, dry place, and refrigerate or freeze for long-term storage.

Why do you soak pecans in water? ›

Soaked nuts and seeds are hydrated, so their flavor is a bit more buttery and creamy. As the nut absorbs more and more water, it becomes plumper and the texture softens (hint: it is always a good idea to soak your nuts and seeds in a larger container to give them plenty of space for expansion).

Sealed plastic bags are best for storing pecans in the freezer. In-shell pecans can be stored in a cool, dry place for 6 to 12 months. They can be refrigerated up to 18 months and frozen for about three years. After removal from the freezer, pecans will last for an additional two months.

(recipe adapted from Nourishing Traditions)

Allow nuts to soak for 12-24 hours (the exception is cashews; make sure they soak for only 6-7 hours or they will get slimy). Drain and rinse the nuts, then spread them onto dehydrator trays or sheet pans. Dry the nuts in the dehydrator or oven until completely dry and crisp.

While candied pecans are not necessarily healthy (they have been candied), they are a great option since candied pecans are full of healthy fats and good protein. If eaten in moderation, they are a perfect sweet treat to satisfy any craving.

How it works: Arrange the nuts in a single layer on a rimmed baking sheet and place in a moderate oven (about 325 degrees with convection or 350 degrees without), stirring halfway through, until fragrant and toasted inside and out. Then immediately transfer the nuts to a plate or bowl.

Microwaving pecans can cause them to lose their freshness and flavor and may even give them a chewy texture, so it's best to let the pecans defrost on their own. Defrost the pecans right before you want to eat them or use them for cooking.

Drought, particularly in August and September when pecan nuts are filling out, is a common cause of poorly filled pecans. Pecan trees growing in deep sandy soils are more likely to produce small, shriveled nuts because water drains too quickly from these soils, allowing trees to dry out between rainfalls.

If your pecan pie is still a little soupy, it simply means you need to bake it more. The center or filling of a pecan pie needs time to thicken and set properly. Here are several reasons why your pecan pie is too soupy or runny. Was the oven at the correct temperature?