addicting as a snack by itself. Also a great topping for salads.
If you can’t clean the pan immediately, soak it in hot water to dissolve the sugar.
More water makes the mixture more even, but will take longer to cook (and could
burn). Generally be on the side of not enough water rather than too much.
Sugar ratio is entirely preference. A good ratio to start with is 1 cup sugar per 2 cups pecans.
If your pecans are sticky after cooling, you added too much water (or didn’t cook down enough).
If your pecans are burnt, add more water and use less heat.
If your pecans are unevenly caramelized, add more water and mix more evenly.
tools
pan
spatula
parchment paper
ingredients
pecans
cinnamon
salt
vanilla extract
brown sugar
water
steps
Add a splash of water and vanilla to pan.
Mix sugar, salt, and cinnamon into the water when it starts to bubble.
The pan should now contain a brown syrup. Mix in the pecans, and cook until the syrup starts to crystallize (should feel sticky, but not wet).
Remove from heat and put on some parchment paper.
Make sure to separate any pecans that get stuck together before they cool.
