Candied Pecans

Hi Everyone.  It's time for this month's Secret Recipe Club, where each month, a group of bloggers are assigned a blog, and we get to choose a recipe from that blog to feature on our own blogs, then we all reveal our assigned blogs on the same day.

This month I was assigned the blog:  Smells Like Brownies by Melissa.  Melissa is a stay-at-home wife and mother of two, and her favorite thing to do is share delicious food with her family and friends.  

Melissa's blog is only 4 years old, but she has an impressive catalog of recipes to choose from.  I had a particularly busy week so I needed to find a simple and fast recipe to prepare for this month's reveal.  The Black Bean Hummus sounded really good, so did the Salmon Mousse (definitely going to make that one), and if I had had time, the Maple Coconut Granola has my name written all over it, and I would have tried the Homemade Mozzarella, but in the end, time was a huge factor so I chose Candied Pecans which I plan to share with family during the upcoming holidays.  These nuts are addictive - the only thing I'd do differently next time is make more!  

Thanks Melissa - these candied pecans are the bomb!

Start by lightly toasting the halved pecans in the oven.

Make a sugar praline-like syrup syrup.

Add pure vanilla extract (use the best!).

Add the toasted pecans to the caramelized sugar syrup.

Toss well to coat.

Pour coated pecans onto a silicone lined sheet pan; spreading them out into a single layer.

Bake in oven, tossing every 10 minutes until the sugar crystallizes. 

Totally addictive - sorry I didn't make a double batch!  

Items used to make this recipe:

(affiliate links)

• pecan halves https://amzn.to/3g7Kr71

• nonstick saucepan https://amzn.to/3HhiOUL

• silicone coated whisk https://amzn.to/3IQVyxy

• half sheet pan https://amzn.to/3KYKWyv

• silpat liner https://amzn.to/3s3oT0P

• candy thermometer https://amzn.to/34fnzzH

• pure vanilla extract https://amzn.to/3r9wNGK

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Candied Pecans

makes 1 1/2 cups

Printable Recipe

Ingredients

• 1 1/2 cups pecan halves

• 1/2 tablespoon butter

• 1/2 cup granulated sugar

• 1/4 cup water

• 1/4 teaspoon fine salt

• 1/4 teaspoon ground cinnamon

• 1/2 teaspoon pure vanilla extract

Directions

1. Line a half sheet pan with parchment paper or a Silpat liner and preheat the oven to 250F (yes, 250F).

2. Spread pecan halves on prepared sheet pan and toast in preheated oven for 10 minutes.

3. In a small saucepan (preferably nonstick) over medium-high heat, combine butter, sugar, water, salt, and cinnamon (use a silicone coated whisk if you have a hard time breaking up the clumps of cinnamon).

4. As soon as the sugar is completely dissolved, stop stirring and insert a candy thermometer.

5. Continue cooking, without stirring, until the temperature of the sugar syrup reaches 246F (soft ball stage).

6. Remove sugar syrup from heat and stir in vanilla, followed by the toasted pecans; toss until pecans are completely coated.

7. Pour coated pecans onto prepared sheet pan, spreading into a single layer.

8. Bake for 30-40 minutes, stirring every 10 minutes.

9. Remove from oven and cool completely before storing in an airtight container.

Note

• To check if your candy thermometer is properly calibrated, use this online calculator to see what the boiling point of water is based on the elevation of your zip code (US residents). Simply plug in your zip code to get your elevation. Once you have your elevation, use the same calculator to see what temperature water will boil at that elevation. For example, according to my zip code, my elevation is about 900 feet above sea level. That means my thermometer should indicate 210F at the point water boils. If my candy thermometer indicates a difference, I would have to add or subtract that difference from my target temperature.

Norwegian Toscakake

I was immediately drawn to this recipe while flipping through a copy of Scandinavian Classic Baking by Pat Sinclair.  It's a lightly flavored single layer cake flavored with almonds and topped with a glaze that's browned under the broiler.  Wonderful with a cup of tea or coffee in the afternoon.

Note:  If you like a richer, more strongly flavored cake, check out our family's favorite European Almond Butter Cake (photo below).

Norwegian Toscakake

makes 8 servings

Printable Recipe

Ingredients

Cake: 

• 1 1/4 cups all purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon fine salt

• 4 egg whites, room temperature

• 4 egg yolks, room temperature

• 1/2 cup sugar

• 1/2 cup unsalted butter, melted and cooled

• 1 teaspoon pure almond extract

Almond Topping:

• 1/2 cup sugar

• 2 tablespoons all purpose flour

• 1/2 cup butter

• 2 tablespoons 2% milk

• 3/4 toasted sliced almonds

• 1/2 teaspoon pure almond extract

Directions

1. Preheat oven to 350F and spray a 9-inch springform pan with non-stick baking spray; set aside.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a separate bow, beat the egg whites until foamy.

4. Gradually sprinkle in the granulated sugar while continuing to beat until stiff peaks form, about 5 minutes; set aside.

5. In yet another bowl, whip the egg yolks for about 4 minutes until they are a light lemon color.

6. Gently fold the beaten yolks into the beaten whites.

7. Next, fold in the flour mixture in 4 batches, followed by the melted butter and almond extract.

8. Pour batter into prepared spring form pan and bake in a preheated over for 20-25 minutes.

9. To make the topping, in a small saucepan over low heat, combine the sugar, flour, butter, and milk, stirring constantly until thickened, about 1-2 minutes.

10. Remove from heat and add the almonds and almond extract.

11. Pour the topping over the cake and place under the broiler for 1-2 minutes until the topping turns golden brown.

12. Cool on wire cooling rack for 5 minutes.

13. Run a metal spatula around the sides of the pan to loosen.

14. Remove the sides of the pan and cool completely before serving.