These Cranberry Orange Candied Pecans are sweet, salty, and a little spicy thanks to black pepper. They're a great homemade gift for the holidays.
'Tis the season for gifting. I am the first to admit that I'm not much of a gift person. I don't like to buy gifts for people unless I really know what they like, want, or need, and I certainly don't expect people to buy gifts for me. Mr. Dreamboat is the same, and we rarely buy gifts for one another.
However, I do like giving away things that I've made, and we often encourage our kids to hand-make at least part of the gifts they give. Mr. Dreamboat is also very much a "maker", and we often give out custom-designed Christmas ornaments paired with gift cards as thank-you gifts for teachers.
I'm not much of a crafter myself, so if I'm giving a gift, it's usually of the edible variety. I've been known to bring loaves of homemade sourdough as hostess gifts. But a nice jar of these Cranberry Orange Candied Pecans is a delicious option too - just make sure you know if the recipient has any dietary restrictions before you gift.
How to make Cranberry Orange Candied Pecans
Obviously, these flavor-filled sweet, salty, spicy nuts can be used for more than just gifting. They're also the perfect addition to your holiday snack tables or charcuterie boards. Luckily, they're fairly quick and easy to make, and can be made entirely on the stovetop - no oven time required.
Start by stirring together the brown sugar, corn syrup, salt, and pepper in a large skillet over medium heat. Once the brown sugar has melted into the syrup and the mixture has just begun to bubble, stir in the pecans. Continue cooking and stirring until the mixture coats the pecans, and the pecans become fragrant.
Remove the skillet from the heat and immediately stir in the cranberries and orange zest. Spread over a parchment-lined baking sheet to cool. The coating should harden as it cools. Once cool, break any large clumps apart. Serve at room temperature.
Cranberry Orange Candied Pecans Storage
Store the candied pecans in an airtight container at room temperature. If you want to keep them for an extended time, you could also keep them in the freezer. Remove them and bring to room temperature before you plan on serving/eating them.
Cranberry Orange Candied Pecans Ingredients
- Pecan halves - or you could use pecan pieces if that's what you have, but using halves is much preferred.
- Brown sugar - either light or dark brown sugar will work here.
- Corn syrup - or you could substitute golden syrup if that's what you have on hand.
- Kosher salt - if you need to substitute table salt, use only ½ teaspoon.
- Freshly ground black pepper
- Dried cranberries
- Orange zest - I used a couple of clementines for the orange zest. If you use a bigger orange like a navel, you will only need one. Make sure you wash the outside of the orange well before zesting it.
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Cranberry Orange Candied Pecans Nutrition Notes
The nutrition information in the recipe below is for approximately ¼ cup of candied pecans.
This recipe is gluten-free, dairy-free, and vegan as written.
Cranberry Orange Candied Pecans
Equipment
Ingredients
Instructions
- Stir together 2 Tablespoons brown sugar, 2 Tablespoons corn syrup, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper in a large non-stick skillet over medium heat. When the brown sugar has melted into the corn syrup, the mixture appears uniform and just starts bubbling, add 2 cups pecan halves and stir so that the sugar mixture evenly coats the pecans.
- Continue cooking, and stirring until the sugar mixture is bubbling, and the pecans smell fragrant (if you smell any burning or see any smoke, immediately remove the skillet from the heat).
- Remove the pan from the heat and immediately stir in ½ cup dried cranberries and 1 teaspoon orange zest until both are evenly distributed. Spread the nuts onto a parchment-lined baking sheet and allow to cool to room temperature. Break apart any large clumps, and serve. Store any leftovers in an airtight container or bag at room temperature.
Nutrition
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