Maple Candied Pecans

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Candied pecans are the treat that makes my Aunt Tonda a bit of a legend around the holidays. She sends a batch to my dad every Christmas, and he is very territorial about that annual bag of sweetness. I always try to sneak a few out of the batch without him noticing, because these are seriously the most magical treat (not a healthy treat, I might add).

This year I decided to just ask Aunt Tonda for the recipe, not sure she’d be willing to give it up. As it turns out, this isn’t a top secret recipe. That tends to be the case with many family recipes, I’m learning in my adult years. But these 4-ingredient pecans are absolutely divine, and the real secret is that they use sour cream! Who knew?

If you’re looking for a last-minute, homemade treat for the neighbors, a teacher or co-workers, I highly recommend this no-fuss recipe. They present well, and you can buy pecans in bulk (hello, Costco!) to cut down on the overall cost.

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Maple Candied Pecans

Candied pecans are the treat that makes my Aunt Tonda a bit of a legend around the holidays. She sends a batch to my dad every Christmas, and he is very territorial about that annual bag of sweetness. I always try to sneak a few out of the batch without him noticing, because these are seriously the most magical treat (not a healthy treat, I might add).
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Ingredients 

  • 1 ½ cups sugar
  • ½ cup sour cream
  • 4 cups pecan halves
  • 1 teaspoon maple extract

Instructions 

  • Add sugar and sour cream (mind blown) to a medium saucepan. Stir over medium-high heat until combined.
  • Continue stirring until mixture reaches a soft ball stage (240 degrees F). Note: You’ll want to use a candy thermometer to get this right. Once soft ball stage has been reached, remove from heat and stir in 1 teaspoon maple extract.
  • Add 4 cups pecan halves to the mixture and stir to coat. Spread out on a parchment paper-lined baking sheet to cool.
  • Once cool, break into small pieces and store in an air-tight container.
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Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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