Chef Eric Rupert’s secret to his perfectly balanced candied nuts is “honoring the perfection that is the pecan.” Nature and his pecan growers do the majority of the hard work in his opinion. He only adds three simple ingredients: canola oil, sugar, and salt, all cooked in small batches. The process yields a buttery, toasty, sweet pecan.
Surprisingly, 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. They weren’t half bad, and it suddenly made him nuts for nuts, specifically those pecans. Over the next several years, he scoured the interwebs for as many samples of candied pecans as he could. Many were cloyingly sweet, the complex flavor of the pecan hidden under coats of sugar. Others were under-roasted and raw, coming across as slightly bitter. No one could get it right, but Eric was convinced he could crack the recipe, and the fact that he now runs a business that only offers one product is a testament to his obsession and success.
The caramelized pecans arrive in an unforgettable jar, the label emblazoned with an old-school surfer dude hanging 10 on… an oblong pecan. And these nuts earn a perfect 10 from us.
Tip of the tongue:
We know that these are perfection in the form of a pecan, but it doesn’t have to be eaten solo. Chop candied nuts in salad such as Waldorf or spinach, apple, and goat cheese. Add into sticky toffee pudding or bread pudding. Sprinkled on top of vanilla ice cream with salted caramel sauce is heaven at the end of a long day.
Pecans, sugar, canola oil, sea salt.
- Contains treenuts.