These crisp, sweet pecans have the familiar brown-sugar flavor of pecan pie in a small, shareable bite. Use them as a snack, a dessert garnish, or a finishing touch for an ice cream sundae.

Prep: 10 minutes | Cook: 12–15 minutes | Total: About 45 minutes, including cooling | Yield: About 2 cups | Difficulty: Easy (1 of 5) | Cost: Moderate (3 of 5) | Region: American South

Ingredients

• 2 cups pecan halves
• 1/2 cup packed light brown sugar
• 6 tablespoons dark corn syrup
• A little neutral oil for greasing the baking pan

Instructions

1. Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil, then lightly grease the foil.
2. In a mixing bowl, stir the pecan halves, brown sugar, and dark corn syrup until the nuts are evenly coated.
3. Spread the coated nuts in an even layer on the prepared sheet. Bake for 12–15 minutes, carefully stirring about every 4 minutes, until the glaze bubbles and thickens.
4. Carefully transfer the hot nuts to a sheet of parchment paper. Spread into a single layer and separate with two forks while still warm, leaving a few clusters if desired.
5. Cool completely before serving or storing in an airtight container. The glaze will firm as it cools.

Cook’s notes

• The hot sugar coating can cause burns; do not touch the pecans until cooled.
• Watch closely near the end of baking because the syrup can darken quickly.
• Use as a crunchy topping for pies, puddings, ice cream, or salads.