Candied Pecans with Rosemary | Recipe (2024)

FAQs

Why are my candied pecans sticky? ›

If after they have cooled down, the pecans are still sticky, this means that the sugar mixture never reached a high enough temperature when on the stove. To fix them, place the nuts back into the skillet and cook a bit longer.

Either you used raw nuts, or you added them before the sugar had a chance to fully caramelize. Why is the sugar all crystallized and grainy looking? It means that the sugar has crystallized before caramelizing.

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.

Transfer to a piece of parchment or wax paper, separate, and let cool. What if my coating is still soft/sticky after baking? If you take your nuts out of the oven and the coating is still soft/sticky, pop the tray back in the oven until the nuts are more “crispy”.

Beat egg white and water together in a large bowl; add pecans and stir to coat. Mix sugar, cinnamon, salt, cloves, and nutmeg in a small bowl; sprinkle over moistened nuts. Spread nuts on the prepared pan.

Powdery Mildew (caused by the fungus Microsphaera alni)

Early-infected nuts may remain small and have an early shuck split and shriveled kernels. In some other states, it sometimes causes defoliation. The disease is usually held in check when a scab control program is followed.

Nuts with higher fat content, like walnuts and pecans can also go rancid after a few months if stored at too warm a temperature. If you notice that your nuts have taken on a noticeably bitter, sour flavor, they may have entered this unfortunate phase.

Pecans have two sources of bitterness -- naturally occurring tannins in the kernel and pieces of corky material from the inside of the nut which can adhere to the kernel. Some of the tannin and all of the corky material can be removed by washing the kernels before cooking.

You'll find out fast that boiling pecans lessens the likelihood of the shell shattering into a lot of smaller pieces.

How to activate pecans? ›

Soaked nuts and seeds are hydrated, so their flavor is a bit more buttery and creamy. As the nut absorbs more and more water, it becomes plumper and the texture softens (hint: it is always a good idea to soak your nuts and seeds in a larger container to give them plenty of space for expansion).

Diabetes management

Pecans have a very low glycemic index, which means that eating them does not cause a spike in blood sugar, even in people with diabetes. Eating pecans can even offset the effects of higher glycemic index foods when eaten as part of the same meal.

Since nuts are low on the glycemic index, pecans can slow the body's absorption of carbohydrates down, which ultimately leads to lower blood glucose (sugar) levels; just ensure you're using unsalted, dry-roasted pecans and not candied pecans that can be high in sugar and added fat.

A one-ounce serving of pecans (about 19 pecan halves) contains about 3g of fiber, which can help slow sugar absorption into your bloodstream. This can help prevent blood sugar spikes and crashes, which are common in people with diabetes.

Why are my caramelized nuts sticky? Candied nuts made with sugar remain sticky if you haven't cooked them long enough. If you are using a sugar-free sweetener, you may need to leave the nuts out to dry for a few hours until they fully harden.

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.

Microwaving pecans can cause them to lose their freshness and flavor and may even give them a chewy texture, so it's best to let the pecans defrost on their own. Defrost the pecans right before you want to eat them or use them for cooking.

Scab infections of the shucks may also produce “stick tights,” a condition in which the shuck does not separate from the nut during harvest. Symptoms of powdery mildew are most obvious when the nuts become covered with a white, fuzzy growth on the surface (Figure 3).