Pecan Candy Recipe
Make Pecan Candy Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pecan Candy
Method
Pecan Candy
- 1
Prepare pan and toast pecans
Line a rimmed baking sheet with parchment paper or a silicone mat. Spread 2 cups of pecan halves in a single layer. Toast the pecans in a 350°F (175°C) oven for 6–8 minutes until aromatic and lightly browned, or toast them in a dry skillet over medium heat for 4–6 minutes, stirring frequently. Remove and set the pan nearby.
- 2
Combine sugar mixture
In a medium heavy-bottomed saucepan (2–3 quart), combine 1 cup granulated sugar, 1 tablespoon light corn syrup, and 2 tablespoons water. Stir gently just to moisten the sugar; do not splash sugar up the sides. Place the pan over medium heat.
- 3
Cook to caramel
Bring the sugar mixture to a simmer without stirring. If crystals form on the sides, brush them down with a wet pastry brush. Continue cooking until the mixture turns a deep amber color, about 6–9 minutes. Watch closely — caramel can go from amber to burnt quickly.
- 4
Finish caramel and combine with pecans
Remove the pan from the heat. Immediately stir in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon fine sea salt until melted and smooth. Quickly add the toasted pecans and stir to coat evenly with the caramel.
- 5
Add baking soda for texture
While stirring vigorously, sprinkle in 1 teaspoon baking soda. The mixture will foam and lighten in color — this aerates the candy and gives a slightly crisp, brittle texture. Continue stirring until the foaming subsides and pecans are evenly covered, about 20–30 seconds.
- 6
Spread and cool
Immediately use a heatproof spoon or offset spatula to spread the coated pecans onto the prepared baking sheet in an even layer or drop tablespoon-sized clusters for bite-sized candies. Work quickly before the caramel sets.
- 7
Set and store
Let the candy cool completely at room temperature, about 30–45 minutes, until firm. Once set, break into clusters if you spread it into a single sheet. Store in an airtight container at room temperature for up to 2 weeks. If humidity is high, store between layers of parchment to prevent sticking.