The great thing about candied pecans is their versatility. Delicious on their own, they are also excellent as toppings for sweet and savory dishes. Take your ice cream, cookies, cupcakes, breads, cakes and other desserts to the next level of toasty goodness with these candied carob pecans. Or add a bite of sweetness to your favorite relish, salad and meat staples at home.
You just need a few pantry staples and a large non-stick pan to transform plain pecans into something extra special. The process is incredibly easy as detailed in the recipe below.
For best results, here are a few tips:
- Use a non-stick pan. While using a stainless kind would be fine, the non-stick pan ensures that the caramelized syrup coats the nut effectively and evenly.
- Carob Syrup is magical. When paired with maple syrup, the result is heavenly.
- Choose pure vanilla. Nothing beats the real thing.
- Allow the pecans to cool completely. Letting the candied pecans to rest will harden the exterior. This way, the surface is not sticky to touch.
Candied Carob Pecans Key Ingredients
Make these sweet and crunchy treats at home and your house will smell amazing.
- Raw Pecan Halves
- Carob Syrup
- Maple Syrup
- Pure Vanilla Extract
Whether you eat these candied pecans on their own or add them to a variety of dishes, they are such an easy way to add flavor and texture to so many recipes. Around the holiday season, these candied nuts also make a thoughtful edible gift that everyone will surely enjoy!
RECIPE: Candied Carob Pecans
- 1 1/2 cups raw pecan halves
- 2 tbsps The Australian Carob Co. Carob Syrup
- 2 tbsps butter
- 2 tbsps light brown sugar
- 2 tbsps organic pure maple syrup
- 1 tsp organic pure vanilla extract
- 1/8 tsp salt
- Put all the ingredients into a heavy bottom non-stick sauce pan and set the heat on medium.
- Stir constantly with a heatproof rubber or silicon spatula.
- While stirring, let it heat up and come to a boil, and boil for 2 to 3 minutes.
- Turn the heat down and let it simmer for another 2 to 3 minutes or until it is caramelizing.
- When the mixture is coated and caramelized, pour it onto a sheet of parchment paper to cool.
- When it is cool enough to touch, separate the pieces from each other and let them cool completely.
- Depending on your stove and heat settings, times can be different.
- If the mix is too sticky after cooling completely, it can be baked at 375F to continue the caramelizing.
- Or, even if sticky, the pecans make a great topping for yogurt, ice cream or mixed into popcorn.
- You can adjust the time for obtaining the hardened glaze that you like with the next batch, because, being so tasty, this batch will likely be promptly enjoyed.
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.