Description
These Salted Caramel Pecans are a perfect blend of sweet and salty, glazed in a rich, buttery caramel coating with a hint of vanilla and sea salt. Ideal as a snack, salad topping, or thoughtful holiday gift, this simple stovetop recipe delivers crunchy, flavorful pecans with a glossy caramel finish.
Ingredients
Scale
Ingredients
- 2 cups pecan halves
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt (plus more for sprinkling)
- parchment paper for cooling
Instructions
- Prepare baking sheet. Line a baking sheet with parchment paper and set aside to cool the pecans once they’re coated.
- Combine sugar and liquids. In a large nonstick skillet or saucepan over medium heat, combine the sugar, unsalted butter, water, and vanilla extract. Stir continuously until the sugar dissolves and the mixture begins to bubble, creating the caramel base.
- Add pecans. Add the pecan halves to the bubbling caramel mixture. Stir constantly to evenly coat the pecans with the caramel.
- Cook the caramel coating. Continue cooking and stirring for 5 to 7 minutes until the caramel thickens to a glossy consistency that clings to the pecans.
- Season with sea salt. Sprinkle in the 1/2 teaspoon sea salt and stir to ensure the salt is evenly distributed throughout the caramel-coated pecans.
- Cool the pecans. Immediately transfer the caramel-coated pecans onto the prepared parchment-lined baking sheet. Spread them out so they don’t clump together. If desired, sprinkle extra sea salt on top while still warm.
- Set before serving or storing. Allow the pecans to cool completely before serving or storing them. This helps the caramel set properly around the nuts.
Notes
- Store in an airtight container for up to one week to maintain freshness and crunch.
- These pecans make excellent holiday gifts, are great as salad toppings, or perfect for snacking on their own.
- For a deeper flavor, lightly toast the pecans before coating them with the caramel.
