Description
This Salted Caramel Pecans recipe offers a deliciously sweet and salty snack perfect for enjoying on its own or adding a crunchy topping to desserts. Toasted pecans are coated in a rich caramel sauce made from butter, brown sugar, heavy cream, and vanilla, then finished with a sprinkle of sea salt for the perfect balance of flavors.
Ingredients
Scale
Salted Caramel Pecans
- 2 cups pecan halves
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt (plus more for sprinkling)
Instructions
- Toast the Pecans: In a dry skillet over medium heat, toast the pecan halves for about 3-5 minutes, stirring frequently until they’re fragrant and lightly browned. Remove from heat and set aside.
- Make the Caramel Sauce: In the same skillet, melt the unsalted butter over medium heat. Stir in the brown sugar and cook for 2-3 minutes until the mixture is smooth and bubbling. Slowly add the heavy cream while stirring continuously to combine into a creamy caramel sauce.
- Add Flavorings: Remove the skillet from heat and stir in the vanilla extract and 1/2 teaspoon of sea salt. Mix well to incorporate all flavors.
- Coat the Pecans: Return the toasted pecans to the skillet and stir thoroughly, coating each piece evenly with the salted caramel sauce.
- Cool and Set: Spread the caramel-coated pecans on a parchment-lined baking sheet in a single layer. Allow them to cool completely at room temperature, then sprinkle with a little extra sea salt for an enhanced salty flavor. Once fully set, break apart any clusters and serve.
Notes
- For a crunchier texture, you can bake the coated pecans at 300°F (150°C) for 10-15 minutes, stirring once halfway through.
- Store leftover pecans in an airtight container at room temperature for up to one week.
- Heavy cream can be substituted with half-and-half for a lighter version but the caramel may be less rich.
- If you prefer less saltiness, reduce the sea salt used to 1/4 teaspoon or omit the final sprinkling.
