Cinnamon Glazed Nuts - Easy Candied Pecans Recipe - These Old Cookbooks (2024)

FAQs

How to make candied nuts not sticky? ›

Salt: 1/2 teaspoon of fine sea salt makes these taste salty-sweet. If you'd prefer to not taste the salt, reduce to 1/4 teaspoon of salt. 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.

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.

Pecans also contain significant amounts of vitamins and minerals, including vitamin E, vitamin A, zinc and magnesium. Not to mention that these maple cinnamon pecans are free from refined sugar and naturally sweetened with real maple syrup, making this the perfect healthy snack.

Why are my candied pecans soft and sticky? 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.

What is the difference between candied pecans and pralines? Candied pecans are pecans coated in egg whites, sugar, and spices, then baked until crispy. Pralines are a drop-candy with a caramel-like base and crunchy pecans mixed in.

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.

Storage Instructions: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. Freezing Instructions: They freeze well in an air-tight container for up to two months. Nuts: use any kind of nuts with this recipe, like walnuts, almonds, peanuts, cashews, or pistachios.

The real culprits behind the honeydew are aphids. Aphids are soft-bodied insects that suck sap from plant leaves. Many species of aphids exist and attack various plants, but two types of aphids attack pecan trees and secrete honeydew, the yellow pecan aphid and the black-margined aphid.

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.

Contribute to heart health: Here's another reason to love America's native nut: It loves you back. Pecans are healthy for you and your heart. Eating a few pecans per day as part of a nutritious diet can lower cholesterol levels and boost levels of “good” fats.

Can you eat too many pecans in a day? ›

Like many other nuts, pecans contain a high percentage of fat and can lead to diarrhea if too many are eaten in a short amount of time. Over-consumption may also lead to digestive issues like gas and bloating. Recommendation: One ounce (15-19) pecan halves per day.

Yes, pecans are a delicious and nutritious food choice that offer multiple health benefits. They're high in nutrients, heart-healthy, may improve digestion, lower blood sugar levels, aid in weight loss, promote brain function, and may even help prevent cancer.

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.

Store pecans in cool, dry places away from heat: Because pecans contain such a high amount of healthy, plant-based oils, they are prone to going rancid if they spend too long in warm temperatures.

Tips for Reviving Stale Candied Pecans

One option is to bake them in the oven for a few minutes. Preheat your oven to 350°F and spread the pecans in a single layer on a baking sheet. Bake for 5-10 minutes, checking frequently, until they're crisp and fragrant. Another option is to microwave them for a few seconds.

Again, you likely didn't bake the almonds for long enough. The almonds will also be slightly soft when they're still warm, so if you've sampled them before they've cooled completely to room temperature wait a little longer before eating them.

Spread the stale snacks out on a cookie sheet and place in a 350o F oven. Let them bake for about 10 minutes and then remove from the oven and let cool completely. Once cooled the snacks should be crispy and refreshed. You can use this method with fresh nuts like almonds, peanuts, walnuts, etc.

You Can Dry Nuts/Seeds in the Oven

Set your oven to the lowest temperature possible. Dry nuts for 30 minutes to 1 hour on a parchment-lined cookie sheet. Remove a nut/seed, cool it and taste.