Sugared Pecans

Preparation info

  • Difficulty


  • Yield: About

    2 Cups


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Do not attempt this recipe on a rainy or damp day; the sugar will not harden.


  • ½ cup sugar
  • ½ cup heavy cream
  • 1 tablespoon light corn syrup
  • Grated rind of 1 orange
  • teaspoon salt, if desired
  • 1 tablespoon butter
  • 2 cups whole pecans


  • In a small heavy skillet, combine the sugar, cream, corn syrup, grated orange rind, salt, and butter. Bring to the boil and cook, stirring constantly, until the mixture reaches a temperature of 240 degrees on a candy thermometer, or when dropped into very cold water forms a soft ball that flattens on removal.
  • Remove from the heat, beating with a whisk. Pour and scrape the mixture into a mixing bowl. Beat with the whisk until cool.
  • Add the pecans and continue beating until they are coated. Separate the pecans and put them on a rack. Let them stand in a cool, dry place until the sugar coating firms up. This may take several hours, depending on the humidity. Store in an airtight container.