Dragée Pecans
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons granulated sugar
- ¼teaspoon fine sea salt
- Pinch ground cinnamon
- 1cup (4 ounces) pecan halves
Nutritional analysis per serving (4 servings)
232 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 3 grams protein; 88 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine sugar, salt and cinnamon in small bowl, and set aside. Place pecans in 10-inch nonstick skillet over low heat, and toss to heat through, about 2 minutes.
- Step 2
Sprinkle sugar over pecans 1 teaspoon at a time, tossing to coat nuts, and toast (do not let sugar caramelize), about 30 seconds to a teaspoon of sugar. Nuts should remain dry and develop a sugar crust on both sides. Cool. Place in airtight container or sealable plastic bag until ready to use.
Private Notes
Comments
This didn't make a crust at all. I followed directions to the letter but just ended up with toasted pecans and sugar. What happened?
I agree with the others here - this is a terrible recipe. I’ve followed the recipe three times to the letter - each time ending up with sugar and nuts after 20 minutes of patiently stirring and tossing. Then suddenly the sugar clumps and caramelizes. It’s a mess. Adding a few drops of water to loosen the sugar results in the nuts going soft.
I usually do this: 1 C nuts; 1/4 C cane or brown sugar; 1/4 TSP salt (Diamond Crystal) or to taste; 1 - 2 TBSP soft French unsalted butter and 1/4 TSP of either cinnamon, nutmeg, pumpkin pie spice, etc. Mix ingredients well in a bowl, and dump into a skillet over medium heat (I do not use non-stick). Stir constantly until nuts are evenly coated (3 to 6 mins), be careful not to burn. Turn onto a parchment paper-covered Silpat, and immediately separate nuts using forks, or fingers once cooled.
Didn’t work, no sugar crust. Ended up drizzling honey into the pan and then tossing with the sugar. Dried on parchment paper. Worked fine.
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