Candied Kahlua Pecans

These are phenomenal in salads, cookies, cakes, with ice cream, as a crust or crushed topping for fish, or just straight! Best of all, they couldn’t be easier to make!! 😉

INGREDIENTS

1 Cup Whole Pecan Pieces
1 Tbsp Butter
1.5 Tsp White Sugar
2 Tsp Brown Sugar
1 Shot (1.5 oz.) Kahlua

RECIPE

In a medium-large non-stick skillet melt the butter over a medium-high flame. If using a traditional pan add another tablespoon of butter.

Evenly sprinkle both sugars over pecans.

Stir and flip pecans until all are fully and evenly coated in butter and sugars. Saute for another 3-4 minutes taking care not to burn the nuts. (Yes, I’ve been dying to say that! :lol:)

Just before they are done, add the Kahlua, carefully flambe, and then quickly saute until caramelized. No more than 30-60 seconds.

Remove from heat and place on a plate to cool. Use, munch, or store in an airtight container until ready to use … it will last about a week in the fridge.
HINT: I know you are going to want to try one right away. But, unless you are from the Marquis de Sade school of cooking, let them cool sufficiently. Anything “candied” gets very hot!

I told you these were easy! 😉

Prep Time = 5 minutes
Cook Time = 5 minutes
Makes 1 Cup

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.