Monday, November 14, 2011

Salted Caramel Pecans (Secret Recipe Club)

It's SRC time again! This month I was assigned to Desi's blog, Steak N Potatoes Kinda Gurl, which I could tell from the title was going to be my kind of blog. Everything looks incredibly delicious, but with Christmas coming up and my intense love of all things salted caramel, I decided to give these salted caramel pecans a try. Levi and I ate these sprinkled over macadamia and honey ice cream and it was essentially the best thing I've ever eaten in the whole world.

Because Desi used pecans in a Christmas recipe (for the 12 Weeks of Christmas Cookies and Sweets), I assume its not just my family who associates pecans with Christmas. When we used to go camping mid-year, Mum would make really boss pecan pies (which I didn't appreciate at the time), and now she makes mini versions to give people for Christmas (which I do appreciate, and try to eat as many as possible). So there's how my mind worked. Good-o.

Salted caramel sounds fancy but this was ridiculously easy, there's just a lot of waiting and watching time. By a lot, I mean about 10 minutes, so not exceptionally long. Comparatively long to how much effort this recipe takes, you can throw the whole thing together in 15-20 minutes, which is just how I like recipes!

I left the cinnamon out of these because I didn't want it to potentially tarnish my salted caramel experience (and pecans are expensive, so I didn't want to risk being sad and having to make more un-cinnamon ones... although I have some leftovers so I might try them with cinnamon later). If you want to add it, though, the original recipe calls for 1/4 tsp ground cinnamon to be added with the salt. I also didn't measure out the salt, I just added it until it tasted good, but I've included the original measurement in the recipe as a guide.

As always, if you want to keep up to date or have a go yourself, the Secret Recipe Club website is here and it is delightful.



SALTED CARAMEL PECANS
Serves 2 - 4, it depends on how hungry you are!
Total time commitment: 15 - 20 minutes
Adapted from SteakNPotatoesKindaGurl

1 cup unsalted raw pecans
1/2 cup granulated sugar
3 tbsp water
1/2 tsp sea salt

Combine water, pecans and sugar in a saucepan over a medium-high heat. When the sugar begins to liquify, start stirring, and keep stirring until the sugar begins to crystallise.

Bring the heat down to medium-low and continue stirring. When the sugar is getting to the level of brownness that you would like, start coating the pecans with it (I used a wooden spoon). When the pecans are coated, sprinkle salt (and cinnamon, if you're using it) over them and leave to cool on a baking sheet.

Have a look at what everyone else has done here:


16 comments:

Fallon said...

I candied nuts! Whenever I see them I always have to buy a small bundle of them. Such a treat!

Gretchen said...

That looks really good! I love how candied nuts take center stage this time of year.

Melanie said...

I'm with you 100% on the no cinnamon thing! And the pecans at Christmas thing. Pecans are divine and I can only imagine that salted caramel would make them that much better. Thanks for sharing!

Lynne said...

Great pick for the season! I have made spiced nuts before, but not candied. Will give this delicious treat a go. Thanks.

Jenny @ Savour the Senses said...

These would be a perfect gift for the holidays! Great SRC post, happy to be a part of the club with you!

Daniel Saraga said...

Looks good. I can think of a few things to put those pecans on, if I don't eat the entire bowl myself.

Miz Helen said...

What a great recipe for this time of the year when we have so many uses for pecans. This is a great pick for the SRC! Thanks for sharing and have a wonderful week.
Miz Helen
http://mizhelenscountrycottage.blogspot.com/2011/11/brussels-sprouts-salad-with-warm-bacon.html

Lisa~~ said...

Every time I see candied nut recipes I say I need to make them, delicious looking and great SRC choice.

If you haven't already, I'd love for you to check out my group 'A' SRC recipe this month: Pork Belly Soup with Collard Greens.

Lisa~~
Cook Lisa Cook

A Pretty Life in the Suburbs said...

Yummy! These sound perfect for the Christmas season!!
Jo-Anna

Trisha said...

Great choice for this months SRC Emily, considering the holidays are just around the corner.

Amy said...

Looks great -- so fun to be in SRC with you!

Amy said...

I love pecans, and I love a sweet/salty mix, so these sound perfect for me!

If you haven't already, I'd love it if you'd check out my SRC recipe for Crockpot Apple-Cinnamon Oatmeal.

Erin said...

Oh yum! These look fantastic!!!

Desi said...

Thanks so much for your kind words about this recipe! So glad you guys liked it! Your way sounds great... over macadamia and honey ice cream... yum!! I LOVE that this recipe is so easy, and can be used for so many things. Or just eaten by themselves, like I did. I'll have to make some more for the holidays :) Your photo looks great too, I had trouble shooting them! Great job :)

Aunty Mel said...

Get thee behind me, you salty-sweet temptress you! I first discovered the joy of the salty-sweetness when I ate a pringle half-dipped in dark chocolate. i thought it was a gimmick, until I tasted the divine combination of slightly sweet, slightly bitey, slightly salty flavours. I wanted a packet full. And these seem to promise a similar sensation, only with the creaminess of nuts instead of the chocolate thing. Maybe later...

Vivian - Let's Try These... said...

I love the combination of salty/sweet. I will have to try these.