5 Minute maple candied pecans stovetop Recipe - My Natural Family (2024)

FAQs

Why are my candied pecans grainy? ›

If you do, the sugar will sezzle, and you end up with an unpleasant grainy texture instead of a smooth shiny caramel. If that happens you need to start the oven. Remove from stovetop on time. The way to know it is time to remove these candied pecans on stovetop from heat is when the sugar has turned a golden color.

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.

How long will candied pecans keep? They will keep for up to two weeks in an airtight container at room temperature, at least three weeks in the refrigerator, or up to two months in the freezer. No matter where you store them, keep in a tightly sealed, airtight container.

Yes, you can! Candied pecans actually freeze really well. Simply place the cooled nuts in a single layer on a baking sheet and then freeze for a few hours or overnight to ensure they won't stick together. Once they're frozen, transfer them to a freezer bag and wrap in foil.

If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons of pecan praline mixture onto the parchment paper-lined baking sheet.

Pecans have two sources of bitterness -- naturally occurring tannins in the kernel and pieces of corky material from the inside of the nut which can adhere to the kernel. Some of the tannin and all of the corky material can be removed by washing the kernels before cooking.

If your nuts don't harden fully, that means the sugar wasn't cooked long enough and didn't caramelize. Cook the nuts longer next time!

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

The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts. How do you fix candied nuts that are too soft and sticky? You can place them back into the oven for 5 to 15 minutes or until they dry out more. They will continue to firm and dry out as they cool.

If you don't plan on eating your candied pecans right away, you may want to consider storing them in the refrigerator or freezer. Refrigeration can keep the pecans fresh for up to three months, while freezing can extend their shelf life for up to six months.

Should candied pecans be refrigerated? ›

To Store: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. To Freeze: They freeze well in an airtight container for up to 2 months.

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.

Why are pecans bad for dogs? These nuts are toxic for dogs. Eating them can result in pets becoming sick and needing immediate veterinary care. “The reason pecans are considered toxic is that they contain a compound called juglone, also found in walnuts, that is harmful to dogs,” advises Dr.

If you happen to have pecans in their shells, remember that 1 pound equals 3 cups shelled, about 4 cups pecan halves, and about 3 3/4 cups chopped nuts. Equivalents to know when using shelled pecans are that 1 pound equals 4 cups and 1 cup of pecan halves equals 3/4 cup chopped.

What to do with that bag of nuts going stale in the cupboard? Turn them into cake toppings, blend them into a marzipan, or toast them with spices or honey…

The problem is that crystals of sugar were re-introduced into the liquid candy. This will cause your candy to crystallize and become grainy. To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling.

Usually if the almonds are soft after candying it means that they weren't cooked for long enough. However, this recipe cooks all of the water out of the sugar syrup and then takes it a step further where the the sugar then re-caramelizes allowing the almonds to harden.

Soft pecans are not good and should be discarded. Pecans with an air gap in their cross section will not storage as well or as long as a full meaty nut. One reason for pithy pecan nut meats could be likely due to a fungal infection called "pecan scab".