Candied Pecans With Aleppo Recipe – a delicious recipe with pecans, sugar, aleppo chile, cinnamon, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine pecans, sugar, spices, and salt in a medium saucepan with 1/2 cup water. Bring to a boil over high heat, stirring constantly to keep pecans from burning.
2
Boil while syrup turns thick and bubbles stack on top of each other. Sweep a wooden spoon around bottom of pan while syrup tightens; when spoon shows bottom of pan and syrup has reduced to a thin coating on nuts, quickly transfer to a sheet pan lined with aluminum foil and lubricated well with oil. Spread pecans out with wooden spoon to a thin, even layer.
3
Let pecans dry before removing from foil with a spatula. Break apart large chunks and store in an airtight container in a cool, dry place. Pecans will keep for at least three months.
579
kcal
Calories
39
g
Fat
61
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups whole pecans, 1 cup sugar, 2 1/2 tablespoons aleppo chile, 1 tablespoon cinnamon, and more.
Yes, Candied Pecans With Aleppo Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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