This was first published 14-Dec-2013!
Updated for confinement morale boost…
Ingredients:
- Dried Pecans (enough to cover a cooking tray)
- 3 Tablespoons or 45 grams of Brown Sugar
- Black Pepper – to your taste but definitely worth being a bit spicy.
- 30g of butter (Salted if possible or add salt to the recipe)
How to Make:
- Put the Pecans on a non-stick tray in the oven at 180 degrees C, for about 10 minutes.
- Melt in a pan the salted butter, sugar and pepper.
- Take the half-cooked pecans and coat them with the melted sugar by mixing them in the saucepan.
- Put the coated Pecans on the non-stick tray (using a SILICONE sheet is best)
- Back in the oven for another 7 to 10 minutes. Watch out as it is easy to burn the sugar too much and it will give a bad taste to the whole batch. 8 minutes is perfect on my 180 fan-assisted oven.
- Once brown and cooked, take out of the oven and let cool on the silicone sheet.
- The sugar will go solid and make nice caramel candies.
- if you mess about with the hot pecans out of the oven you will definitely burn your fingers…
You can make them look even more professional by sprinkling a few sesame seeds on top of the hot sugar as it is cooling down.
You can eat the candies like any other caramels with a nice strong coffee or crush them and use as topping for yoghurt or a cake…
