Crock-Pot Sugared Pecans Recipe (2024)

FAQs

Why are my candied pecans grainy? ›

If you do, the sugar will sezzle, and you end up with an unpleasant grainy texture instead of a smooth shiny caramel. If that happens you need to start the oven. Remove from stovetop on time. The way to know it is time to remove these candied pecans on stovetop from heat is when the sugar has turned a golden color.

If your nuts don't harden fully, that means the sugar wasn't cooked long enough and didn't caramelize. Cook the nuts longer next time!

Praline pecans are just one variety of candied pecans. These pecans have a tasty coating or glaze and are also referred to as flavored pecans.

The pecans only take a few minutes to cook. If you walk away or don't stir constantly they could burn. The nuts will be sticky at first before they cool. If the glazed pecans remain sticky after cooling, transfer the baking sheet to a 325ºF oven for 5-15 minutes, or until they harden.

If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons of pecan praline mixture onto the parchment paper-lined baking sheet.

Pecans have two sources of bitterness -- naturally occurring tannins in the kernel and pieces of corky material from the inside of the nut which can adhere to the kernel. Some of the tannin and all of the corky material can be removed by washing the kernels before cooking.

Making this recipe with egg whites will always result in crispy crunchy nuts and they won't become soggy and soft after a few days either. Why are my candied nuts wet and sticky? They were not baked long enough or they were not baked at the correct heat temperature.

Usually if the almonds are soft after candying it means that they weren't cooked for long enough. However, this recipe cooks all of the water out of the sugar syrup and then takes it a step further where the the sugar then re-caramelizes allowing the almonds to harden.

Drought, particularly in August and September when pecan nuts are filling out, is a common cause of poorly filled pecans. Pecan trees growing in deep sandy soils are more likely to produce small, shriveled nuts because water drains too quickly from these soils, allowing trees to dry out between rainfalls.

Paper-Shell Pecans

As their name suggests, paper-shell pecans have thin shells you can crack without a nutcracker. This accessible species is often sweeter than other pecans.

Why won't my pralines get hard? ›

But if your pralines are still gooey after 30-40 minutes, you may have to scrape them back into the pan and heat them again. Add a tablespoon of milk, melt the sugar, and as before, stir constantly while you bring them to a boil. When the mixture begins to thicken, begin dipping them out again and cross your fingers!

Pecans by themselves, or when made into the tastiest pecan candy treats feeds our healthy skin, acts as a stress reducer, and is an anti-aging tool with all of its vitamins and minerals.

"Essential nutrients like iron, protein, calcium, and zinc are better absorbed by the body when you soak the nuts. The water removes the phytic acid present in acids which causes indigestion. So, soaking nuts helps in digesting them properly and reaping the benefits of these nutrients.

Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325° F and bake for 5 to 10 minutes to help harden the candy coating.

Storing. Candied pecans will keep tightly sealed in an airtight container for one to two weeks. They will keep for at least three weeks in an airtight container in the refrigerator and may be frozen for several months.

The problem is that crystals of sugar were re-introduced into the liquid candy. This will cause your candy to crystallize and become grainy. To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling.

Soft pecans are not good and should be discarded. Pecans with an air gap in their cross section will not storage as well or as long as a full meaty nut. One reason for pithy pecan nut meats could be likely due to a fungal infection called "pecan scab".

Fresh pecans have a distinct aroma, characterized by their sweet, nutty scent. They should have a firm, almost crunchy texture and a rich golden or amber color. On the flip side, bad pecans may show signs of spoilage, such as a rancid smell, a shriveled appearance, or a soft and rubbery texture.