SOUR CREAM CANDIED PECANS

SOUR CREAM CANDIED PECANS

Author: Susanne at dishwithme.com

Photography: Susanne at dishwithme.com

SOUR CREAM CANDIED PECANS

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.

GROCERY LIST

  • Pecans
  • Sour cream
  • Granulated sugar
  • Kosher salt
  • Pure vanilla extract

LINKS TO OTHER HOLIDAY RECIPES

MARINATED MUSHROOMS

MY FAVORITE PECAN PIE

BEST FREAKING HOLIDAY GRAVY, EVER!

MOM’S QUICK HOMEMADE CRANBERRY SAUCE

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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.

I cannot stand the parchment paper on a roll. Instead, I love this kind because it lays nice and flat.

    SOUR CREAM CANDIED PECANS

    SOUR CREAM CANDIED PECANS

    5 from 6 votes
    Print Pin Rate
    Course: Dessert, Holiday, Snacks
    Cuisine: American
    Keyword: CANDIED PECANS
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    2 hours
    Total Time: 2 hours 10 minutes
    Author: Susanne

    Equipment

    • Baking tray
    • Parchment paper
    • Sauce pan

    Ingredients

    • 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

    Instructions

    • 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.

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