Sheet Pan Candied Pecans

Ingredients

6 cups of pecans

1 cup of granulated sugar

1/4 cup of honey

1 teaspoon of Fleur de Sel from our friends at World Spice

2 teaspoons of warm water

2 teaspoons of Gingerbread Spice from our friends at World Spice

Preparation

1. Preheat your oven to 300°F (150°C) and place the rack in the center position. Line a large sheet pan with a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.

2. In a large mixing bowl, combine the 1 cup of granulated sugar, 1/4 cup of honey, 1 teaspoon of Fleur de Sel, 2 teaspoons of warm water, and 2 teaspoons of Gingerbread Spice. Stir the mixture until all the ingredients are well blended and the sugar begins to dissolve, creating a sweet and fragrant syrup.

3. Add the 6 cups of pecans to the sugar mixture in the large bowl. Toss and stir the pecans until they are evenly coated with the sweet and spiced mixture. Make sure every pecan is well-dressed in the candying mixture.

4. Carefully spread the candied pecans out in an even layer on the prepared sheet pan. Try to keep them in a single layer for even cooking and candying.

5. Place the sheet pan in the preheated oven and bake at 300°F (150°C) for 40 minutes. About halfway through the baking time, carefully remove the sheet pan and gently stir the pecans to ensure that they are evenly coated with the candying mixture. This step helps prevent clumping and ensures a uniform coating.

6. After 40 minutes of baking, remove the sheet pan from the oven. Let the candied pecans cool completely on the pan. As they cool, the sugar mixture will harden, creating a delightful candied coating on the pecans. Once they are fully cooled, break apart any clusters and transfer them to an airtight container.

7. These sheet pan candied pecans make for a delicious snack, topping for salads, or a wonderful homemade gift. Store them in an airtight container to keep them fresh.