5 Minute maple candied pecans stovetop Recipe - My Natural Family (2024)

FAQs

Why are my candied pecans soggy? ›

Why are my candied pecans soft and sticky? If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.

Stir them every 10 minutes or so to avoid them clumping together, or you can just break them apart with a spatula or your hands later. Store in an airtight container for up to a week.

Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325°F (162°C) and bake for 5 to 10 minutes to help harden the candy coating.

How long will candied pecans keep? They will keep for up to two weeks in an airtight container at room temperature, at least three weeks in the refrigerator, or up to two months in the freezer. No matter where you store them, keep in a tightly sealed, airtight container.

Some of the tannin and all of the corky material can be removed by washing the kernels before cooking. To "sweeten" the pecan meats (kernels), simply put the pecan kernels in a bowl and fill with lukewarm water. Stir and tumble the meats in the water for several minutes and you will see the discoloration in the water.

When nuts are kept for a long time and not stored properly (the refrigerator is best) they become rancid particularly because of their high fat content. Rancid pecans will taste awful. They become bitter and just don't taste good. Just like an oil you've kept for too long.

The first step is to place them in a pot and cover them with water. Boil for about 10 minutes, drain them in a colander, and let them cool enough to handle. Boiling them first will soften the shell, making them easier to crack. The moisture will also reduce the mess by preventing so many tiny shell fragments.

Wet pecans allow the salt to stick easily to the nuts. Plus, soaking nuts helps neutralize enzyme inhibitors, which can harm your digestion, and reduce phytates, which decrease nutrient absorption. Just submerge your nuts in water while the oven is heating up and you'll be good to go.

Don't wash pecans. Don't run water over them or even use a damp towel to clean them. Especially in-shell pecans.

Measurements and Substitutions

If you happen to have pecans in their shells, remember that 1 pound equals 3 cups shelled, about 4 cups pecan halves, and about 3 3/4 cups chopped nuts. Equivalents to know when using shelled pecans are that 1 pound equals 4 cups and 1 cup of pecan halves equals 3/4 cup chopped.

Why are my pecans sticky? ›

The real culprits behind the honeydew are aphids. Aphids are soft-bodied insects that suck sap from plant leaves. Many species of aphids exist and attack various plants, but two types of aphids attack pecan trees and secrete honeydew, the yellow pecan aphid and the black-margined aphid.

Humidity above these values can cause kernel molding and pecan texture deterioration (pecans become soft and rubber-like), whereas lower humidities will cause excessive drying.

For a pound of nutmeat, you will need 2½ pounds of in-shell pecans. In order to help you maintain the highest quality pecan meats, we have developed the following guide to help you understand the best way to handle and store your pecans.

These nuts are toxic for dogs. Eating them can result in pets becoming sick and needing immediate veterinary care. “The reason pecans are considered toxic is that they contain a compound called juglone, also found in walnuts, that is harmful to dogs,” advises Dr.

Fresh pecans have a distinct aroma, characterized by their sweet, nutty scent. They should have a firm, almost crunchy texture and a rich golden or amber color. On the flip side, bad pecans may show signs of spoilage, such as a rancid smell, a shriveled appearance, or a soft and rubbery texture.

Humidity above these values can cause kernel molding and pecan texture deterioration (pecans become soft and rubber-like), whereas lower humidities will cause excessive drying. In-shell pecan kernels will darken under high humidity as a result of the tannic acid being dissolved from the shell lining.

If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons of pecan praline mixture onto the parchment paper-lined baking sheet. I find that it works best to use a cookie dough scoop.

Spread the stale snacks out on a cookie sheet and place in a 350o F oven. Let them bake for about 10 minutes and then remove from the oven and let cool completely. Once cooled the snacks should be crispy and refreshed. You can use this method with fresh nuts like almonds, peanuts, walnuts, etc.

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.