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.