Bourbon Old Fashioned Glazed Pecans Recipe (2024)

FAQs

How long can you soak pecans in bourbon? ›

How long to soak those pecans is a key factor. It's pretty much agreed that the minimum soaking time for bourbon in pecans is 30 minutes, especially when making glazed or candied bourbon pecans. For a more intense nutty flavor and crisp texture, lightly toast the pecans first; six to eight minutes should do the trick.

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.

Under-cooking the pecans is the likely cause of stickiness, but the risk is low when they're oven-baked. After the sugar-coated nuts have darkened and turned very fragrant, about 20 minutes in the oven, stir the pecans and separate any pieces that have stuck together. Continue to bake for an additional 20 minutes.

Candied pecans make a fabulous snack for holiday guests and parties. These glazed pecans are coated with a buttery brown sugar syrup and then baked to crunchy perfection. All you need is to boil butter, corn syrup, and brown sugar together, add the pecans, and then bake until brown.

"Essential nutrients like iron, protein, calcium, and zinc are better absorbed by the body when you soak the nuts. The water removes the phytic acid present in acids which causes indigestion. So, soaking nuts helps in digesting them properly and reaping the benefits of these nutrients.

Great! Now you need to know how to soak your nuts before using them. Soak your nuts and seeds anywhere from 20 minutes to 2 or 3 hours, or even overnight in the refrigerator. In general, harder nuts will take longer to soften.

Storage Instructions: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. Freezing Instructions: They freeze well in an air-tight container for up to two months. Nuts: use any kind of nuts with this recipe, like walnuts, almonds, peanuts, cashews, or pistachios.

Be careful not to cook for too long; overcooked nuts taste bitter. Once the toasted nuts are completely cool, store them in an airtight container in the pantry or freezer (freezing helps prevent fatty acid oxidation).

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.

Two teaspoons sea salt to 4 cups nuts is a good rule of thumb. I don't usually measure this, but just toss some in and it is always fine. Be sure that nuts stay submerged throughout the soaking process. Then simply drain, rinse and spread nuts on a baking sheet to dry in 150 degree oven over night.

Why do you boil pecans before cracking? ›

Boiling pecans before cracking them can actually help prevent the shell from shattering.

After soaking, drain your nuts in a colander. Spread your nuts on a parchment-lined baking sheet and place in an oven set to its lowest setting. Allow to dry between 8-12 hours. Alternatively, if using a dehydrator, spread nuts onto a lined dehydrator sheet and place the sheet into the dehydrator set to 110°F (43°C).

Candied pecans will keep tightly sealed in an airtight container for one to two weeks. They will keep for at least three weeks in an airtight container in the refrigerator and may be frozen for several months.

This crunchy snack of glazed pecans is great for topping ice cream, garnishing a salad, or nibbling all on their own. They'd even make a great gift or game day appetizer. Nuts are high on the list of healthy snacks with great levels of fiber, protein and unsaturated fats.

What is the difference between candied pecans and pralines? Candied pecans are pecans coated in egg whites, sugar, and spices, then baked until crispy. Pralines are a drop-candy with a caramel-like base and crunchy pecans mixed in.

Short-soak nuts (cashews, macadamias, and pine nuts) have the highest fat content and require only 2 to 4 hours soaking. Do not soak these nuts for longer than 4 hours. Soaking them for extended periods of time break down their health-promoting oils.

Add pecans to a bowl or container and add enough water to cover the top of the pecans. Cover and soak for 4 – 6 hours at room temperature, or soak in the fridge for up to 24 hours.

In-shell pecans can remain good for 4 months at 70°F, but can be stored successfully for 18 months at 32°F to 36°F. Storage life of in-shell nuts may extend to 5 years or more when stored at 0°F (table 1). Burlap bags are satisfactory for holding in-shell pecans if the bags are clean or have been sterilized.

To stratify pecans, they should be soaked in tap water for 24 hours to fully hydrate. Vermiculite, available at garden centers, should be wet and allowed to drain overnight. Mix the pecans and moist vermiculite in a labeled plastic bag and place in a cool area 36 F to 40 F.