Comments on: Candied Pecans

By: Suzie the Foodie

Suzie the Foodie — Thu, 30 Aug 2018 22:08:23 +0000

No, I am sorry Brinda, I don’t think so. Cooking the Stevia would make it bitter and I don’t think it would crystallize.

By: Brinda

Brinda — Thu, 30 Aug 2018 13:19:46 +0000

can you use stevia? I am diabetic

By: Suzie Ridler

Suzie Ridler — Thu, 18 Jul 2013 14:04:39 +0000

Vicki, it may be the summer humidity effecting the process. Not your fault at all. I have to say it has never happened to me before but maybe next time use higher heat and keep them on for less time. I hope that helps!

By: Vicki Gentry

Vicki Gentry — Wed, 17 Jul 2013 17:52:59 +0000

I have a question. I made these and it seemed to take longer for liquid to evap. and when it did the pecans got fuzzy is the best way I can describe it. They had a hard sugar coating on them not like your pic. What did I do wrong?

By: julzz

julzz — Fri, 07 Dec 2012 07:42:25 +0000

Ive used orange juice and brown sugar then zested in some orange peel on them as the juice thickened in the pan…Fabulous!

By: Nana

Nana — Sun, 07 Oct 2012 22:35:47 +0000

I melt butter in my small omelet pan, throw in some brown sugar, and several dashes of Tabasco sauce then stir in a handful of pecan halves coating completely. Keep stirring until all moisture has been absorbed/evaporated and there’s a nice crispy coating. Great in salads with feta or crumbled blue cheese, dried cranberries, sliced strawberries, and some good mixed greens. Not too sweet or spicy.

By: Samantha Nottingham

Samantha Nottingham — Mon, 13 Aug 2012 16:17:37 +0000

This was a great, easy recipe. I did a larger batch, and ended up needing to cook it a lot longer, and was wondering when they might stop being sticky, but eventually they turned out to remind me of prailene pecans. They were fantastic.

By: Suzie Ridler

Suzie Ridler — Tue, 17 Jul 2012 10:29:25 +0000

Humidity can have a lot to do with how long it takes to finish them off so putting them in the oven is a good idea. The most time they have to harden, the crunchier they will be. When I am desperate, I sometimes finish them off in the freezer so they will be cool enough to have with dinner.

By: Vana

Vana — Mon, 16 Jul 2012 23:49:27 +0000

just made these after a disastrous attempt sans recipe.. I also found they took longer to reduce and I finished them off in the oven. Plan to use them tonight – if I can stop eating them!

By: SuzyB

SuzyB — Tue, 03 Jul 2012 18:53:33 +0000

I just made these for a spinach salad. Yummy! I think the secret to getting them coated and crunchy is to stand over the pan until that happens, stirring them and they turn out perfect. Thanks for the recipe!

Suzy