Candied pecans can cover a multitude of sins.
My husband loves to order chicken strip salads when we go out to eat. Seriously! A salad. As his whole meal. Clearly, something is wrong with him.
I like to order the steak. Medium-rare. And usually a baked potato. But mashed potatoes are good too. And I like a nice vegetable. Like creamed spinach. That counts as a vegetable right?
It never fails. When the food is delivered the steak is placed in front of my husband and the salad is placed in front of me.
Hello? Stereotype much?
I know salad is good for me but as a whole meal?
When I plan our weekly menu, I always try to involve Richie in the process. It never fails. He almost always suggests chicken strip salads. What is this boys obsession with putting a chopped up chicken strip on top of a pile of yard trimmings?
Usually, I just nod, pretend like I’m adding it and then write down something that is actually good like tacos or spaghetti. But, being the good wife that I am, I actually comply every once and a while. And when strawberries are in season I am a little more quick to say yes because strawberries are delicious and make a plate of rabbit food tolerable.
What makes it even better? Candied pecans!
So next time you feel like eating dinner like the deer, add some chicken, some fresh strawberries, and some candied pecans to that plate of lettuce to make it something tolerable!
Candied Pecans
1 cup pecan halves
1 1/2 tablespoons brown sugar
1 1/2 teaspoons water
1/8 teaspoon pure vanilla
1/4 teaspoon kosher salt (use less if you prefer)
In a small bowl combine brown sugar, water, vanilla, and salt. Stir and set aside. The sugar will not dissolve.
In a large skillet toast the pecan over medium heat until they just begin to smell nutty. Pecans burn very quickly so stir often and pay close attention. This process should only take 2-3 minutes at the most.
Pour the sugar mixture over the nuts. Stir to coat and turn off the heat.
Pour the nuts onto a sheet of waxed paper or parchment and allow them to cool. Use immediately or store in an airtight container.
Enjoy as a snack on their own or as a salad topping.
Candied Pecans
Ingredients
- 1 cup pecan halves
- 1 1/2 tablespoons brown sugar
- 1 1/2 teaspoons water
- 1/8 teaspoon pure vanilla
- 1/4 teaspoon kosher salt use less if you prefer
Instructions
- In a small bowl combine brown sugar, water, vanilla, and salt. Stir and set aside. The sugar will not dissolve.
- In a large skillet toast the pecan over medium heat until they just begin to smell nutty. Pecans burn very quickly so stir often and pay close attention. This process should only take 2-3 minutes at the most.
- Pour the sugar mixture over the nuts. Stir to coat and turn off the heat.
- Pour the nuts onto a sheet of waxed paper or parchment and allow them to cool. Use immediately or store in an airtight container.
- Enjoy as a snack on their own or as a salad topping.
