Tuesday, March 22, 2011

Candied Pecans

I know, I know, it is National Nutrition Month. No place for anything candied, you say? I beg to differ. These make a welcome addition, in moderation, to the Mixed Greens Salad I am posting this week. They add a much needed deep sugar flavor and intense crunch. They are also lovely to munch on (again, in moderation) if you need a small fix of something sweet. 
Candied Pecans
By Alexandra Rogers

1 1/2 cups chopped pecan pieces, toasted (at 350 degrees Fahrenheit for 5-7 minutes)
1/2 cup sugar
1/8 teaspoon kosher salt 
Prepare a baking sheet lined with parchment paper and have two forks nearby. Set aside, very near the stove.

Pour sugar into a small pot. Cook sugar on medium heat, stirring with a wooden spoon. The sugar will begin to melt, and within a few minutes will begin to turn an amber color. When the sugar has just turned amber (no white sugar should be left) pour toasted pecan pieces into the pot and stir very quickly to coat pecan pieces with sugar mixture. Once the nuts are coated (this should happen within 30 seconds), pour the pecans onto the parchment paper-lined baking sheet and work quickly with a fork to separate the clump into separate pieces. After about 1 minute, sprinkle with salt.

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