Circle B Kitchen
These are truly some of the best candied pecans around. And they're super cinchy to make. You can play with the flavors by adding more or less salt and/or pepper and even add a little cayenne if you want them to be spicy. Cinnamon and nutmeg are also nice add-ins.
Nonstick vegetable oil spray
3 tablespoons light corn syrup (I use Lyle’s Golden Syrup)
2 tablespoons sugar
3/4 teaspoon salt (or less if you want them to just be sweet)
1/4 teaspoon freshly ground black pepper (optional)
1 1/2 cups pecan halves
Preheat oven to 300°F.
Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Alternately, you can use parchment paper.
Combine corn syrup and next 3 ingredients in large bowl. Stir to blend. (I microwave this for 20 seconds to loosen it up.) Add pecans; stir gently to coat. Transfer to prepared baking sheet.
Bake pecans for about 30 minutes or until they're a rich brown color. Keep an eye on them after 20 minutes to prevent burning or getting too dark (they'll just taste burnt).
Remove the baking sheet from the oven and working quickly, separate the nuts with fork. Cool. Alternatively, you can wait until the nuts have cooled and then break them apart. Store in a tightly sealed container at room temperature.