Ingredients:

  • 2 cups (225g) raw pecan halves
  • ½ tsp (3g) fine sea salt
  • 1 cup (200g) granulated white sugar
  • ¼ cup (60ml) light corn syrup
  • 2 tbsp (28g) unsalted butter
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Spread pecan halves on a baking sheet and toast for 5-7 minutes until they smell nutty and look slightly golden.
  3. Toss the warm pecans with sea salt and set them aside.
  4. Combine sugar, corn syrup, and butter in a heavy-bottomed saucepan over medium heat.
  5. Stir constantly until the butter is melted and the sugar dissolves.
  6. Increase heat slightly and stop stirring. Use a candy thermometer to monitor the syrup until it reaches exactly 300°F (149°C).
  7. Immediately remove the pan from the heat and stir in the vanilla extract.
  8. Quickly pour the toasted pecans into the syrup, folding with a spatula until every nut is coated.
  9. Immediately pour the mixture onto parchment paper and use a spatula to separate the nuts quickly before the sugar sets.
  10. Allow to cool completely for 15 minutes until the shell is hard.