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Chef Eric Rupert’s secret to these perfectly balanced candied nuts is “honoring the perfection that is the pecan.” Indeed, nature does the majority of the hard work – he just adds three simple ingredients: canola oil, sugar, and salt. The buttery, toasty sweet pecans arrive in an unforgettable jar, with an old-school surfer dude hanging 10 on a pecan.
This recipe was initially a mistake. His first batch came about when he dunked a whole pound of pecans in the wrong pot during a busy restaurant night. Over the next several years, he scoured the interwebs for as many samples of candied pecans as he could. Many were cloyingly sweet. Others were under-roasted, raw and bitter. Eric was convinced he could crack (krack?) the code to a better nut.
These nuts earn a perfect 10 from us.
Tip of the tongue:Chop and toss into salad such as spinach, apple, and goat cheese. Add into sticky toffee pudding or bread pudding. Sprinkle on top of vanilla ice cream with salted caramel sauce. Krazy.
Pecans, sugar, canola oil, sea salt.
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