Dragée Pecans
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 cup
- 3tablespoons granulated sugar
- ¼teaspoon fine sea salt
- Pinch ground cinnamon
- 1cup (4 ounces) pecan halves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
232 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 3 grams protein; 88 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine sugar, salt and cinnamon in small bowl, and set aside. Place pecans in 10-inch nonstick skillet over low heat, and toss to heat through, about 2 minutes.
- Step 2
Sprinkle sugar over pecans 1 teaspoon at a time, tossing to coat nuts, and toast (do not let sugar caramelize), about 30 seconds to a teaspoon of sugar. Nuts should remain dry and develop a sugar crust on both sides. Cool. Place in airtight container or sealable plastic bag until ready to use.
Private Notes
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Cooking Notes
Jody
This didn't make a crust at all. I followed directions to the letter but just ended up with toasted pecans and sugar. What happened?
Diana
I usually do this: 1 C nuts; 1/4 C cane or brown sugar; 1/4 TSP salt (Diamond Crystal) or to taste; 1 - 2 TBSP soft French unsalted butter and 1/4 TSP of either cinnamon, nutmeg, pumpkin pie spice, etc. Mix ingredients well in a bowl, and dump into a skillet over medium heat (I do not use non-stick). Stir constantly until nuts are evenly coated (3 to 6 mins), be careful not to burn. Turn onto a parchment paper-covered Silpat, and immediately separate nuts using forks, or fingers once cooled.
Christina
Didn’t work, no sugar crust. Ended up drizzling honey into the pan and then tossing with the sugar. Dried on parchment paper. Worked fine.
Cookie
I had the same experience- this was also shaping up to be a pan of granulated sugar and nuts for me. An internet search turned up another recipe that called for boiling water and sugar to make a syrup. I was doubling the recipe and tossed 1/4 cup water and the remaining sugar in the pan and stirred until the water evaporated and the sugar crystallized- it worked! I’d suggest using 2 Tbs. water for the quantities given. I also recommend using a non-stick skillet.
Jody
This didn't make a crust at all. I followed directions to the letter but just ended up with toasted pecans and sugar. What happened?
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