Candied Pecans for Petits Fours
Use this recipe when making our Red Velvet Cake Petits Fours.
- Yield: Makes 1 cup
Photography: Krause, Johansen
Source: Martha Stewart Weddings, Winter 2008
- 1 cup pecan halves (about 4 ounces)
- 1/4 cup granulated sugar
- 1/4 cup water
- Fine sanding sugar, for coating nuts
Preheat oven to 350 degrees. Place pecans in a bowl. Heat granulated sugar and the water in a saucepan, stirring until sugar has dissolved. Pour syrup over pecans, and toss. Sprinkle sanding sugar over pecans, and toss. Using a slotted spoon, spread nuts on a parchment-lined baking sheet.
Bake, stirring occasionally, until pecans are toasted and dry, 10 to 12 minutes. Let cool completely. Candied pecans can be stored in an airtight container at room temperature for up to 2 weeks.