These candied pecans can turn a dessert from ordinary to wow. They make a great topping for ice cream (even better with a little chocolate), my gluten-free sweet potato pumpkin pie or bananas foster, one of my favorites.
Elevate any savory dish with these candied nuts as well. Put them in an arugula and pear salad or add to a vegetable dish like green beans or roasted brussels sprouts.
You can substitute any nut in place of the pecans. Cashews and walnuts are particularly good with this recipe. If you are nut-free, raw pumpkin seeds can be a good substitute.
I highly recommend using coconut palm sugar – it has a much more complex flavor and it’s unrefined. If you are not a fan of the flavor of coconut, don’t worry, it does not taste like coconut. Coconut sugar is made from the nectar of the flower on coconut trees not the actual coconut. It can be a bit pricey so feel free to use brown sugar as a good substitute. The molasses flavor from brown sugar is wonderful in these candied pecans
Handling Hot Sugar
Please take great caution when cooking and handling the hot mixture. Hot melted sugar can burn skin very easily, so do not touch the the candied pecans until they are completely cooled. And be very careful when shaking the pan and transferring them out of the pan.