It's SRC time again! This month I was assigned to Desi's blog, Steak N Potatoes Kinda Gurl, which I could tell from the title was going to be my kind of blog. Everything looks incredibly delicious, but with Christmas coming up and my intense love of all things salted caramel, I decided to give these salted caramel pecans a try. Levi and I ate these sprinkled over macadamia and honey ice cream and it was essentially the best thing I've ever eaten in the whole world.
Because Desi used pecans in a Christmas recipe (for the 12 Weeks of Christmas Cookies and Sweets), I assume its not just my family who associates pecans with Christmas. When we used to go camping mid-year, Mum would make really boss pecan pies (which I didn't appreciate at the time), and now she makes mini versions to give people for Christmas (which I do appreciate, and try to eat as many as possible). So there's how my mind worked. Good-o.
Salted caramel sounds fancy but this was ridiculously easy, there's just a lot of waiting and watching time. By a lot, I mean about 10 minutes, so not exceptionally long. Comparatively long to how much effort this recipe takes, you can throw the whole thing together in 15-20 minutes, which is just how I like recipes!
I left the cinnamon out of these because I didn't want it to potentially tarnish my salted caramel experience (and pecans are expensive, so I didn't want to risk being sad and having to make more un-cinnamon ones... although I have some leftovers so I might try them with cinnamon later). If you want to add it, though, the original recipe calls for 1/4 tsp ground cinnamon to be added with the salt. I also didn't measure out the salt, I just added it until it tasted good, but I've included the original measurement in the recipe as a guide.
As always, if you want to keep up to date or have a go yourself, the Secret Recipe Club website is here and it is delightful.
SALTED CARAMEL PECANS
Serves 2 - 4, it depends on how hungry you are!
Total time commitment: 15 - 20 minutes
Adapted from SteakNPotatoesKindaGurl
1 cup unsalted raw pecans
1/2 cup granulated sugar
3 tbsp water
1/2 tsp sea salt
Combine water, pecans and sugar in a saucepan over a medium-high heat. When the sugar begins to liquify, start stirring, and keep stirring until the sugar begins to crystallise.
Bring the heat down to medium-low and continue stirring. When the sugar is getting to the level of brownness that you would like, start coating the pecans with it (I used a wooden spoon). When the pecans are coated, sprinkle salt (and cinnamon, if you're using it) over them and leave to cool on a baking sheet.
Have a look at what everyone else has done here: