Cranberry Orange Candied Pecans
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.
Servings: 8
Calories: 222kcal
Equipment
- Non-Stick Skillet
- Microplane or other zester
Ingredients
- 2 cups pecan halves
- 2 Tablespoons brown sugar
- 2 Tablespoons corn syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dried cranberries
- 1 teaspoon orange zest
Instructions
- Stir together 2 Tablespoons brown sugar, 2 Tablespoons corn syrup, 1 teaspoon kosher salt, and 1/2 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 1/2 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
Calories: 222kcal | Carbohydrates: 17g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 295mg | Potassium: 111mg | Fiber: 3g | Sugar: 14g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
