Earthy and buttery pecans are coated in a sweet, salty and umami glaze for a quick and delicious treat that your friends and family will love this holiday season. My Candied Pecans with Miso are addictively good and couldn’t be easier to make…they only take 20 minutes from start to finish! These pecans pair perfectly with tangy, sharp cheeses on a charcuterie board and make great gifts too. Gluten-free, egg-free and vegan. Move over cookies, there’s a new sweet treat in town!
To make, add ⅓ cup of brown sugar, 1 tablespoon of red miso and 2 tablespoons of water to a medium-sized saucepan. Heat over medium to medium-high heat and stir the mixture until the sugar dissolves and bubbles, about two minutes. Stir in 2 cups of raw pecans and continue stirring until the pecans are completely coated, another 2-3 minutes.
Pour the nuts out onto a baking sheet that has been lined with parchment. Bake the nuts at 325 deg F for 12 minutes or until the nuts are fragrant and a deep brown color. Remove the pecans from the oven and allow them to cool completely. Break the pecans up with your hands, eat immediately or store in an airtight container for up to a week. Enjoy!
Candied Pecans with Miso
Ingredients
- ⅓ cup brown sugar
- 1 tbsp red miso
- 2 tbsp water
- 2 cups raw pecans
Instructions
- Preheat the oven to 325° F.
- Line a baking sheet with parchment paper and set aside.
- In a medium-sized saucepan, add the brown sugar, miso and water. Bring to a simmer and cook, stirring often, until the sugar has dissolved, about 2 minutes.
- Add the pecans to the sugar mixture and continue stirring over the heat for another 2-3 minutes and until the pecans are fully coated.
- Pour the nuts out onto the lined baking sheet and bake the nuts for 12 minutes or until fragrant and toasted.
- Remove the pecans from the oven and let them cool completely. Break the nuts up with your hands, eat immediately or store in an airtight container for up to one week. Enjoy!
