top of page

Candied Pecans

Pecans coated in a brown sugar and butter syrup with a hint of vanilla, candied in the oven.





In my life and in running this blog, I like to make goals for my self. I know your thinking "Goals, that's a new years thing." But let me tell the rest of the story already. One of my goals is to make a youtube video every week. Some weeks I know just what to do and am excited all week for my Friday video time. Some weeks, like this one, I'm running on empty. This was one of those weeks. Then the inspiration hit, time to make a fall salad. I began to piece vegetable together, throw in some shaved beets, a shredded carrot here or there. I needed something sweet, something FALL!


(That Vegan Jew on Welfare may make money from advertised links. We have chosen affiliate programs that allow us to only promote what believe are good products.)


This recipe takes 0 min of prep time, 30 minutes cook time and yields about a 2oz bag of Pecans (I had alot of syrup left over, So i would estimate you could make 1 pound of Pecans with the same proportions.)


The supplies needed are: medium sauce pan, stirring spoon, slotted spoon, baking sheet, or pan, aluminum foil or parchment paper. Ingredients include: 1 cup water, 1 cup brown sugar (BTW i just found out brown sugar isn't exactly brown, because its not exactly brown. But I have sourced a Brown cane sugar alternative.), 1 tbs vegan butter, 1 tsp vanilla extract, 2oz-1lb pecans.

pecans brown sugar water butter vanilla extract in bottle on a tray in the kitchen
Total Cost $2.61. Serving size 0.5 oz . Cost per serving $0.65 (Food Costs vary by area. Estimate only.

STEP 1 Pour the water into a medium sized saucepan, add the butter. Bring to a boil. Add the vanilla extract and brown sugar. Reduce to a bubbling simmer. Preheat oven to 350 degrees F. Simmer the pot on the stove for 20 minutes.



the desiered consistnacy of the recipe is well combined and creamy with a few apple chunks
Syrupy Pecan Coating

Step 2 When the mixture in the pot gets thick-ish and syrupy, scrape the bottom and sides. Pour in the pecans, fully coat them and let them cook in the syrup 5 minutes.





Step 3 Place a sheet of aluminum foil or parchment paper on a baking sheet. Sprinkle a small amount of brown cane sugar on the bottom. Using a slotted spoon, remove the pecans from the syrup and transfer to the baking sheet. Cover with a sprinkling of brown cane sugar and bake 10 minutes.






Step 4 Remove from oven, let cool and enjoy.



















Share your favorite eating spot in the comments below


Are you a student? Get 50% off Prime. Watch movies, Order all your Dorm Essentials, even get Groceries delivered! I personally have been a fan from all the way back when I used to only order Textbooks (because that was pretty much all they have), and despite a few things I am not so happy about (and tailor my buying habits appropriately), I am a fan of the company. How can i not be, they have given my friends jobs when they were struggling.







Apple Spice Creamer

Prep Time 10 Minutes Bake Time 30 minutes Yields 8, 3 Tablespoon Servings

Ingredients

  • 1 cup water

  • 1 cup Brown cane sugar

  • 1 tablespoon butter

  • 1 teaspoon vanilla extract

  • 2oz-1lb Pecan Halves

Directions


  1. Pour the water into a medium sized saucepan, add the butter. Bring to a boil. Add the vanilla extract and brown sugar. Reduce to a bubbling simmer. Preheat oven to 350 degrees F. Simmer the pot on the stove for 20 minutes.

  2. When the mixture in the pot gets thick-ish and syrupy, scrape the bottom and sides. Pour in the pecans, fully coat them and let them cook in the syrup 5 minutes.

  3. Place a sheet of aluminum foil or parchment paper on a baking sheet. Sprinkle a small amount of brown cane sugar on the bottom. Using a slotted spoon, remove the pecans from the syrup and transfer to the baking sheet. Cover with a sprinkling of brown cane sugar and bake 10 minutes.

  4. Remove from oven, let cool and enjoy.




Share what you make in the comments below.







13 views

Comments


bottom of page