Crisp Pecans

Crispy. Sweet. Nutty. Lightly salted. I feel good about snacking on these pecans. Full of nutrients that may help lower cholesterol and may protect the body and mind. These pecans are not as sweet as sugary candied pecans, which makes them great for snacking, adding to salads, chopping into cookies, really anywhere you might want to add toasted pecans. And, they’re really easy to make, they just take a little bit of time.

crisp pecans

Crisp pecans, not as sugary as sugared nuts. These are really crisp and great for snacking.

They would be really fun to give as a gift for Christmas. Place some in a little jar, put some nice fabric on the lid, tie with a pretty ribbon, and voila! Homemade Christmas.

pecans as homemade gifts

Crisp pecans would make a nice homemade gift in a pretty jar with a pretty ribbon

Crisp Pecans
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3521 calories
163 g
0 g
326 g
42 g
28 g
1508 g
2397 g
118 g
0 g
283 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3521
Calories from Fat 2732
% Daily Value *
Total Fat 326g
Saturated Fat 28g
Trans Fat 0g
Polyunsaturated Fat 98g
Monounsaturated Fat 185g
Cholesterol 0mg
Sodium 2397mg
Total Carbohydrates 163g
Dietary Fiber 44g
Sugars 118g
Protein 42g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Bring to a boil in a large, heavy saucepan over high heat
  1. 1/2 cup sugar
  2. 1 teaspoon salt
  3. 4 cups water
  1. 1 pound pecans
  1. Return to a boil, reduce heat to medium, and simmer, uncovered for 15 minutes. Drain* the pecans well, and spread in a single layer on a Silpat lined baking sheet and let dry for about 1 hour, tossing occasionally.
Adapted from Slightly adapted from The Joy of Cooking
Adapted from Slightly adapted from The Joy of Cooking
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boiled pecans

These pecans have been boiled, and are drying. Soon they’ll go into the oven to complete their crisping.

Preheat the oven to 300 degrees F. Place the baking sheet in the oven, and roast stirring occasionally, until crisp and golden brown, about 45 minutes. Let cool completely. Transfer to a serving bowl, or store in a tightly covered container for up to 1 week.


A pile of crisp pecans ready for snacking!

*Every time I make these it occurs to me that I could use that pretty pecan liquid. Maybe as a replacement for vegetable broth in something? I haven’t tried it yet. Maybe instead of milk in baked goods so that the baked goods are vegan? I haven’t tried that either. But, this time I finally decided to try making pecan syrup. I took equal parts pecan liquid and sugar and boiled it until the sugar dissolved. Then, let cool. Oh My Gash, it tastes like pecan pie! Use it to make pecan pie coffee. Or, drizzle over vanilla ice cream to make pecan pie ice cream. Or, soften vanilla ice cream and mix it in; tell people it’s homemade pecan pie ice cream, oh and throw in some of these crisp pecans too. Mix it into cream, whip that cream and get pecan pie whipped cream. How about taking a little vodka and Tuaca and mixing it with this syrup for a pecan pie martini? wow. If only I had done this all along. yum.

pecan pie syrup

Homemade pecan pie syrup. So many uses!

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  1. Mia says

    wow, I like that this recipe for the pecans is not too sweet and I love all the suggestions for the pecan syrup, I am definately making this……..pecan pie coffee and pecan pie ice cream sounds awesome!!!!! YUM

  2. Debi says

    I bet they’d be delish. Maybe try sprinkling it on before they go into the oven (that way it would stick). Let me know how it goes if you try it. :) Thanks for the comment!

  3. MtnLass says

    I tripled the sugar, because I was looking for a sweeter crispy pecan for a salad. I strained and saved the syrup, which is delicious! Never waste it ;-D


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