Sharing a seriously fun love for food

Dave’s Sugared Pecans

Dave’s Sugared Pecans

Crisp pecans with a delicate glaze of sweet coating – looking like they’ve been frosted by the spirit of the holidays!

I have numerous recipes for sugared and candied pecans, as any good Southern kitchen should. But without question this recipe is my favorite for two reasons. One, they are absolutely delectable; and two, the recipe comes from dear, dear friends and one of my favorite couples. For years ever Christmas I’ve celebrated the holidays with two special women in my life, Pat and Diane.

We exchange small homemade gifts of food and Pat always brings bags of these sugared pecans. Pat’s husband Dave whips these tasty bites up every holiday season and has done so for as long as I can recall. Pat delivers them in a clear cello bag to showcase the decadent nuts, cheerfully tied with a holiday ribbon all the while providing easy access to the goodness inside.

The list of ingredients is surprisingly short. Start with beautifully toasted pecan halves. Then sugar, pure vanilla extract and one interesting addition, sour cream is added to create the glorious coating.

I almost always toast nuts before tossing them into anything I’m making. (Pecan pie would be the exception!) Toasting nuts brings out a crispness and depth of flavor unique to each variety.

Toasting pecans deepens the color and the flavor profile plus adds a crispness to the nut.

And you’re using a hefty dose of pure vanilla extract in the coating so you want the best. My favorite extracts and flavorings are produced by Nielsen-Massey and available at fine food and kitchen stores.

These sugared pecans are divine so if you’re looking for a special holiday treat then look no further! Thank you Dave for sharing!

Dave’s Sugared Pecans

2 pounds pecan halves

½ cup sour cream

2 teaspoons pure vanilla extract

1-1/2 cups sugar

Spread the pecan halves into single layers on two large rimmed baking sheets. Toast the pecans in a 350-degree oven for about 10 to 12 minutes or until the nuts are lightly golden and fragrant. Transfer the pecans to a large mixing bowl and set the baking sheets aside.

In a small saucepan combine the sour cream with the vanilla extract.

Stir in the sugar, mixing well.

Cook over medium-low heat until the sugar has dissolved, about 15 minutes, stirring frequently. Raise the heat to medium and bring the mixture to a boil. Boil for 1 minute.

Turn off the heat and let the coating rest for 3 minutes. Pour the sugar coating over the toasted pecans and stir to cover all the pecans completely.

Pour the pecans onto the two rimmed baking sheets, spreading into a single layer. Do not spray or coat the pans with a cooking spray!

Allow the nuts to dry completely, preferably overnight. Store in a sealed container.

Makes 2 pounds of sugared pecans.

Dave's Sugared Pecans, courtesy of Preserving Good Stock

December 7, 2018
: Makes 2 pounds of sugared pecans.

Crisp pecans with a delicate glaze of sweet coating – looking like they’ve been frosted by the spirit of the holidays!

By:

Ingredients
  • 2 pounds pecan halves
  • ½ cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1-1/2 cups sugar
Directions
  • Step 1 Spread the pecan halves into single layers on two large rimmed baking sheets. Toast the pecans in a 350-degree oven for about 10 to 12 minutes or until the nuts are lightly golden and fragrant. Transfer the pecans to a large mixing bowl and set the baking sheets aside.
  • Step 2 In a small saucepan combine the sour cream with the vanilla extract. Stir in the sugar, mixing well.
  • Step 3 Cook over medium-low heat until the sugar has dissolved, about 15 minutes, stirring frequently.
  • Step 4 Raise the heat to medium and bring the mixture to a boil. Boil for 1 minute, then turn off the heat and let the coating rest for 3 minutes.
  • Step 5 Pour the sugar coating over the toasted pecans and stir to cover all the pecans completely.
  • Step 6 Pour the pecans onto the two rimmed baking sheets, spreading into a single layer. Do not spray or coat the pans with a cooking spray!
  • Step 7 Allow the nuts to dry completely, preferably overnight. Store in a sealed container.


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!