Author: Susanne at dishwithme.com
Photography: Susanne at dishwithme.com
Many, many years ago….okay, decades ago, a friend of mine brought these little candied gems into work and I fell in love with them. My friend’s dad made them and even gave me the recipe, but over the years and through the moves I misplaced it, but I think these are spot on. Go ahead and give these Sour Cream Candied Pecans a try. They are wonderful to make around the holidays.
They’re not super pretty, but this recipe is delicious and so super simple and takes only a few minutes to make and very few ingredients.
HELPFUL HINTS FOR SOUR CREAM CANDIED PECANS
These are addictive, so you may want to make a double batch to have around, or to share.
- Sour cream
- Granulated sugar
- Kosher salt
- Pure vanilla extract
LINKS TO OTHER HOLIDAY RECIPES
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LINKS TO PRODUCTS USED
You’ll use a parchment paper lined baking tray to lay out the candied pecans to cool and dry.
You’ll be using a saucepan to cook the candy coating.
- Baking tray
- Parchment paper
- Sauce pan
- 1/4 cup Sour cream
- 3/4 cup Granulated sugar
- 1/4 teaspoon Kosher salt
- 1 1/2 teaspoons Pure vanilla extract
- 2 cups Pecans
- Line a baking tray with parchment paper
- To a saucepan, on medium heat, add sour cream and sugar. Stir constantly until the mixture comes to a boil
- Reduce heat to low. Continue cooking, still stirring constantly, until the mixture starts to thicken and the temperature reaches 240℉ on a candy thermometer.
- Once a candy thermometer reaches 240℉, remove the mixture from the heat source.
- Add the pure vanilla extract and the Kosher salt. Mix well.
- Add the pecans to the mixture and stir until the pecans are all covered.
- Spread the coated pecans onto the parchment paper and and let cool completely, approximately 2 hours.
- After cooling, break any large pieces into smaller pieces.
- Store in an airtight container in the refrigerator.