Pecans are my favorite and especially when they are caramelized. This recipe is so easy and fast and you can store them in the freezer until you are ready to use them already caramelized.
Please follow the recipe and the pictures and you will have beautiful, delicious, caramelized pecans.
1Roast Pecans in oven 10-15 min in oven. *Note: They are roasted properly when they don't taste bitter in the middle and have a snappy crunch to them. Set aside
2In a large nonstick skillet melt butter on medium heat then add brown sugar and mix into a paste. Hold the skillet under the faucet and give it a dash of water with the sink handle. Return to the burner and stir mixing the paste and water while it is bubbling and dissolving the brown sugar. When the water evaporates give it another dash of water to incorporate it into a syrup and let it bubble and boil for a few until it starts to thicken (carmelize). *Note: Make sure the brown sugar is no longer grainy and has melted into a syrup, and the syrup has started to thicken and hold together and is not runny.
3Quickly add the roasted pecans and fold them into the caramelized mixture then quickly empty them onto a tray separated from one another. Let them cool without moving them. *Note This stage has to be done quickly and you must not stir them to much or disturb the carmel coating or it will lose it's shiny sheen and become dull and brittle.
4When they are cool remove from the tray and serve over vanilla ice cream or just as a treat.