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Sour Cream Candied Pecans

An easy candied nut with a creamy bite.

Homemade confections don’t always have to be complicated and these Sour Cream Candied Pecans prove that point rather well. With just a saucepan and a few ingredients, this recipe transforms the humble pecan into a sweet and creamy treat that’s both easy to make and easy to enjoy. They’re perfect for the holiday season but I personally enjoy them year-round – it’s always nice to have a sweet goodie in your repertoire that’s not a cookie or dessert bar and these certainly aren’t your usual candied nut!

Regular ol’ candied nuts are already a delight, but these bring something extra to the party. Thanks to the sour cream in the mixture, they have a creamy bite along with the usual crunchy candy coating, not to mention there’s a bit of tang to balance out all the sweetness. And they’re very easy to make! All there is to do is combine some sour cream and sugar in a saucepan and once it bubbles, stir in about two cups of pecans before removing it from the heat and adding some vanilla and salt.

There’s no baking or futzing to do – you just pour the mixture onto some parchment paper, let it set, and get to snacking. It’s such an easy method to get a sweet treat in your life and it happens to be one that’s not quite like any other.

Serves 6

10m prep time

4.5
Rated 4.5 out of 5
Rated by 101 reviewers
Ingredients
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 2 cups pecan halves
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
Preparation
  1. Line a baking sheet with parchment paper and set aside.
  2. In a medium saucepan over medium heat, combine sugar and sour cream and stir constantly until mixture starts to boil.
  3. Reduce heat to low and continue cooking, stirring constantly, until mixture is thick and bubbly, 5-6 minutes. (Cook until mixture reaches 240°F on a candy thermometer.)
  4. Remove from heat and stir in salt and vanilla extract. Add pecans and stir until coated.
  5. Spread mixture out evenly on baking sheet and let cool completely. Break into pieces to serve. Enjoy!

Recipe adapted from Imperial Sugar.

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