Salted Caramel Pecans

by Rachel | Studio Cuisine on January 10, 2013

I’m officially back in the nation’s capital after a very relaxing month-long vacation back in sunny rainy California. All those notions you had about fabulous California weather? They’re oh-so-wrong, especially in the San Francisco Bay Area. What does this have to do with pecans? Well, not much, except that photos are exponentially more difficult to take when 6 out of 7 days of the week are rainy and gloomy.

Salted Caramel Pecans | Studio Cuisine

When our kitchen was finally back in working condition, my sister (and sous chef extraordinaire) and I made these pecans. For my second go around with one of my favorite nuts, we decided on another sweet and salty combination. These were somewhat inspired by the cinnamon glazed nuts we snacked on during the Fiesta Bowl. The mix we had was made up of almonds and pecans, but the pecans were by far our favorite so we decided to forgo the almonds for this recipe. You should definitely include them (or any other blend of nuts)  to suit your tastes.

Salted Caramel Pecans | Studio Cuisine

All you’ve got to do is make a quick and easy caramel-esque sauce, drizzle it over your pecans, sprinkle with kosher salt, wait for these babies to firm up, and devour every single one.

Salted Caramel Pecans

Ingredients

  • 2 1/2 cups raw pecan halves
  • 3 tbsp butter
  • 3/4 cup granulated sugar
  • 1/3 cup water
  • 1/2 tsp vanilla extract
  • 2 tbsp water
  • kosher salt, for sprinkling

Instructions

  1. Spread pecans in a single layer on a large, parchment-lined baking sheet.
  2. Heat a large saucepan (preferably nonstick) over medium heat. Melt butter in saucepan.
  3. Add sugar, and stir to combine. Then, stir in 1/3 cup water and 1/2 teaspoon vanilla extract. Stir mixture constantly for about five minutes, until it begins to thicken and bubble. At this point, its color should be similar to that of sweetened condensed milk.
  4. Add two additional tablespoons of water, stir to combine, and remove from heat.
  5. Act quickly to pour caramel over pecans, and stir on baking sheet. Some clumps of pecans may form. Before caramel sets, sprinkle pecans with a generous pinch of salt. At this point, the caramel should be cooled enough to separate some of the clumps by hand. Be sure to use caution and separate clumps using a small spoon if temperate is still hot.
  6. Let pecans cool and harden at least 20 minutes, then serve. Pecans should last in an airtight container for up to two weeks.
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Salted Caramel Pecans | Studio Cuisine

Salted Caramel Pecans | Studio Cuisine

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{ 7 comments… read them below or add one }

1 Jessica@AKitchenAddiction January 11, 2013 at 10:54 am

What a great idea to coat pecans in salted caramel! I can see myself becoming addicted to these!
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2 Rachel | Studio Cuisine January 11, 2013 at 1:37 pm

They’re definitely addictive! Thanks so much, Jessica!

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3 joan January 11, 2013 at 5:14 pm

These sound so good!
I had to laugh about your comment on the weather in CA. I moved here when I was 16, from MN. All my friends thought I would be in t-shirts and shorts all the time. HA
I have a brother who has walnut trees and a brother-in-law who has almonds. So great to have these fresh. I might try this recipe with one of them. Thanks!
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4 alex January 13, 2013 at 12:36 pm

these wouldn’t last a second in my house!! great recipe!
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5 Rachel | Studio Cuisine January 13, 2013 at 2:17 pm

Thank you, Alex!

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6 Allison Day January 15, 2013 at 1:01 am

You were just in the wrong part of California! Here in LA, we’ve got many more sunny days than SF… ;)

These sound so addictive! I really want to make them… but at the same time really don’t because I know they’ll be gone way quicker than they should be. :D
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7 Rachel | Studio Cuisine January 15, 2013 at 9:31 am

They’re definitely addictive, but totally worth the risk of eating them too quickly ;)

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