Oven Baked Candied Pecans Recipe (2024)

FAQs

Why are my candied pecans soggy? ›

If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.

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!

Wet pecans allow the salt to stick easily to the nuts. Plus, soaking nuts helps neutralize enzyme inhibitors, which can harm your digestion, and reduce phytates, which decrease nutrient absorption. Just submerge your nuts in water while the oven is heating up and you'll be good to go.

The pecans only take a few minutes to cook. If you walk away or don't stir constantly they could burn. The nuts will be sticky at first before they cool. If the glazed pecans remain sticky after cooling, transfer the baking sheet to a 325ºF oven for 5-15 minutes, or until they harden.

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 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.

Pecans often contain excessive moisture when they first fall. The nuts should be dried before they are put in storage. Drying can usually be accomplished by placing the pecans in a shallow layer in a warm, dry area for two weeks. Adding fans and heat can speed drying.

Drought, particularly in August and September when pecan nuts are filling out, is a common cause of poorly filled pecans. Pecan trees growing in deep sandy soils are more likely to produce small, shriveled nuts because water drains too quickly from these soils, allowing trees to dry out between rainfalls.

Your oven is also a great tool for toasting pecans. For this method, preheat an oven to 350 degrees F. Spread the nuts evenly onto a rimmed baking sheet and bake until they begin to brown and become aromatic, making sure to toss halfway through, 7 to 10 minutes.

You'll find out fast that boiling pecans lessens the likelihood of the shell shattering into a lot of smaller pieces.

How do you dry pecans in the oven? ›

Candied pecans are best when stored at room temperature for about a week. If you store them in the refrigerator they can last up to three weeks. Make sure to store them in an airtight container and include storage tips if you're giving these away as gifts!

How Long Do Candied Pecans Last? Store your candied pecans in an airtight container at room temperature for up to one week or in the refrigerator for up to three weeks. If you give them as a gift, be sure to include storage instructions.

Everything you need to know about this candied pecans

If your candied nuts are turning out all grainy, one reason might be that your sugar crystalized too soon.

Just toasting them in a dry pan or oven should be enough to revive them, but they'll also go in any recipe that requires nuts. We got through most of ours by toasting them with spices, to eat as nibbles or to add crunch to soups, stews and salads.

If the nuts or candy coating seem 'stringy' or too soft after cooling, just pop them onto your cookie sheet & place them in the oven at 325 degrees (f), stirring gently until they crisp up. To warm these nuts up before serving, you can simply follow the oven instructions above or toss in a warm pan for a few minutes.

Pecans often contain excessive moisture when they first fall. The nuts should be dried before they are put in storage. Drying can usually be accomplished by placing the pecans in a shallow layer in a warm, dry area for two weeks. Adding fans and heat can speed drying.

Cool completely before storing otherwise the residual heat will add steam to the airtight container and this excess moisture will cause your crispy candied walnuts to go soft.