Description
Deliciously rich and buttery salted caramel pecans featuring crunchy pecan halves coated in a luscious salted caramel glaze. Perfect as a snack, dessert topping, or holiday gift treat.
Ingredients
Scale
Pecans
- 2 cups pecan halves
Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt (plus more for sprinkling)
Instructions
- Prepare the pecans: Place 2 cups of pecan halves in a large mixing bowl and set aside, ensuring they are evenly measured for consistent coating.
- Make the caramel sauce: In a medium saucepan over medium heat, melt 1/2 cup of unsalted butter. Once melted, stir in 1 cup of packed brown sugar and cook, stirring frequently, until the mixture begins to bubble and darken slightly, about 3-5 minutes.
- Add cream and flavoring: Carefully stir in 1/4 cup heavy cream and 1 teaspoon vanilla extract, continuing to stir until the sauce is smooth and slightly thickened, about 2 more minutes. Remove from heat.
- Coat pecans: Pour the warm caramel sauce over the pecans and gently stir with a spatula or wooden spoon to ensure every pecan is evenly coated in the caramel mixture.
- Bake the pecans: Spread the caramel-coated pecans in a single layer on a parchment-lined baking sheet. Bake in a preheated oven at 300°F (150°C) for 10-15 minutes, stirring halfway through to prevent burning and promote even caramelization.
- Cool and season: Remove the pecans from the oven and immediately sprinkle with additional sea salt to taste. Allow the pecans to cool completely on the baking sheet; the caramel will harden and create a crisp coating.
- Store or serve: Once cooled, break apart any clusters if necessary. Store in an airtight container at room temperature for up to two weeks or serve immediately as a sweet, crunchy treat.
Notes
- Use fresh, high-quality pecans for the best flavor and crunch.
- Be sure to stir the caramel constantly to prevent burning during cooking.
- Adjust the amount of sea salt depending on your preference for sweetness versus saltiness.
- Cooling fully is important to allow the caramel coating to set properly.
- This recipe can be doubled easily for larger batches.
