hey you're watching preppy kitchen where
i john canal teach you how to make
delicious homemade recipes to share with
your family and friends today we're
doing something that's so easy but very
versatile these candied pecans are
crunchy delicious full of spices and you
can add them into salads onto cakes or
have them for a cocktail hour like i
will be doing let's get started i love
having candied nuts around the house our
new neighbors are coming over and i
thought it'd be fun to have just a
little spread to go with drinks if
you're wondering like what is this
kitchen this doesn't look like my new
kitchen situation
the renovations are dragging on a bit so
we moved into a rental house
until the new one is done all right
first off we're gonna add in one cup of
lightly packed brown sugar into a pot a
generous half teaspoon of cinnamon you
can add some kick with cayenne pepper if
you want to half a teaspoon of salt and
i'm adding in like a big pinch or a
quarter teaspoon of allspice three
tablespoons of water so drizzle this in
here give it a very light mix just to
get it started
okay now it's ready to go onto the heat
and if you want you can click up here
for my roasted root vegetable salad with
candied pecans amazing and it's a
beautiful play of savory and sweet this
goes on to heat and i'm bringing a
generous cup of pecan halves because
we'll be dumping those in pretty soon
let's go okay my mixture comes to a boil
and you want to wait for it to be like
boiling boiling the bubbles are all over
not just on the edge try not to play
with it too much just let it do its
thing all right now time to dump those
pecans in carefully just give them a
little stir to make sure everything's
all coated
okay and once you're sure everything's
been coated just cover it up give it a
minute
all right so right now these are all
cooked we're gonna spread them out onto
our parchment paper but this is the
quick part you have to be ready with the
parchment paper
and they are gonna dry or they're gonna
set really quickly so just
go go go and i like to leave most of
them in the pot because there's enough
residual heat there to kind of just keep
it warmed up and liquidy i've made the
mistake of dumping them all out onto
parchment before and you end up with
this like solidified mask but if you
keep them in that pot
it really really really really helps
if you're feeling really ambitious you
can dump a bunch out but
that's some pro moves right there if
you're making these for solids or
something else or if you're going to
chop them up like for roasted brussels
sprouts these are amazing with that
little bacon
then you can not worry really at all but
if you're separating them out for a cake
and you want to have beautiful
individual pieces then you'll want to
like have
the beautiful individual pieces and that
means that before you add your pecans in
you want to like sort out all of the
actual halves so if you made italian
buttercream or anything it's heated to
like 240 degrees which is the softball
stage that means that the sugar never
hardens up it just stays kind of like
sappy this is the hard crack stage which
means that the sugar
will fully turn into that like
liquid glass so
it actually will harden up as soon as it
cools down
if you didn't heat it up enough you're
going to have kind of like tacky
tacky pecans but this look
already
perfect look at that this will be
wonderful on my spice cake you can click
up here for the spice cake i made that
cake with an insane fall buttercream
tree situation but you just put
beautiful pecan pieces all over it and
it would be amazing too or
chop the pecans up and make a pecan
skirt on the bottom just like you would
for like a confetti cake or something
look at how pretty these guys are they
are so shiny and sparkly they're going
to be perfect with cocktails i hope the
neighbors enjoy them if you like this
recipe check out my banana bread it is
so delicious
not so similar maybe but amazing
nonetheless all right time for a bite
oh my gosh crunchy
just right amount of spice love the salt
sweet what is not to like about these if
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next video