There’s a lot to love with this snack hack. To start, it’s simple. This pickle-in-a-blanket requires just two ingredients: a pickle spear and a slice of provolone. As a person with little fridge space, less money, and no patience, two is my ideal number of ingredients. But moving beyond my own refrigerator and into Flavor Town, the pickle and fried provolone combo just makes sense. The crunch and acid of the pickle perfectly balance out the salty, crispy fried cheese.
Cheese Balls are the perfect appetizer for parties, especially during the holiday months. Everybody loves a good cheese ball. This homemade cheese ball recipe is our family’s favorite! It’s easy to make and always a crowd pleaser. It’…
Cheese Balls are the perfect appetizer for parties, especially during the holiday months. Everybody loves a good cheese ball. This homemade cheese ball recipe is our family’s favorite! It’s easy to make and always a crowd pleaser. It’s made with cream cheese, cheddar cheese, green onions, garlic powder, a dash of hot sauce, and coated…
You can’t go wrong with a good dip. Bean dip, caramelized onion dip, and queso dip are all good options, but this Spinach Artichoke Dip is the ULTIMATE dip. Everyone LOVES this easy appetizer and it’s perfect for any occasion. Serve it at T…
You can’t go wrong with a good dip. Bean dip, caramelized onion dip, and queso dip are all good options, but this Spinach Artichoke Dip is the ULTIMATE dip. Everyone LOVES this easy appetizer and it’s perfect for any occasion. Serve it at Thanksgiving, Christmas, Easter, game day, or ANY day. It’s a CLASSIC! I…
This candied pecans recipe is easy with classic flavor: sweet, spiced and a little salty! They store well and are extremely versatile.
They’re crunchy, irresistibly sweet and salty, and totally classic: try this homemade Candied Pecans recipe! This classic American recipe is ubiquitous for good reason: these little sweet morsels are just that good. This is our master recipe that makes perfectly crunchy, sweet candied pecans with little effort: no food thermometer needed. It’s got just the right amount of cinnamon and sweetness, and it takes a load of will power to stop eating them once you make up a batch. Throw them on salads, over ice cream, or just snack on them plain!
Ingredients for candied pecans
Candied pecans are pecans that are coated in a crunchy sugar coating. They’re typically coated in egg whites, sugar, and spices, then baked until crispy. Glazed pecans are similar, but they have a smoother, glossy exterior. Here’s what you’ll need for this recipe:
Light brown sugar: a mix of brown and white sugar yields the best, most developed flavor
Egg white: egg white helps the sugar and spices adhere to the nuts and it adds a glossy, firm exterior
How to make candied pecans
This candied pecans recipe is straightforward, classic, and no fail, in our opinion! After much research, we landed on the baked method as the easiest option. You can use a skillet method for candied pecans, but you’ll need a candy thermometer to measure the sugar temperature. We found a 325 degree Fahrenheit oven is the most reliable and easiest way to make candied pecans.
Even though it’s not as quick as glazed pecans, the baked method is more reliable because there’s no risk of sticky nuts like with the skillet method. So it’s worth the 30 minute bake time for a perfect result! Here are the basic steps (or jump to the recipe below):
Mix: Mix the dry and wet ingredients separately, then toss them with the pecans.
Spread onto a baking sheet: Spread the nuts in a single layer on a parchment lined sheet.
Bake 30 minutes at 325°F, stirring once. When you stir the first time, the nuts will look very foamy: that’s ok! Give them a thorough stir and then continue to cook until they are light brown and hardened.
These candied pecans store well and are crunchy over the entire storage time! Here are a few tips to keep in mind:
How long do homemade candied pecans last? Store at room temperature for up to 2 weeks and frozen for up to 2 months. Store in a sealed plastic bag or jar.
Make sure to fully cool them before storing. They cool in about 10 minutes, after which you can eat them! Before you store them, allow them to cool for 45 minutes so they don’t have an residual moisture.
For holiday gifts, store in lidded jars. These candied pecans make great DIY holiday gifts. Make sure to indicate on the jar to store for up to 2 weeks.
A quicker alternative
Want a really quick way to make candied pecans for a salad? You can make this Glazed Pecans recipe on the stovetop. They’re not as reliable stored (since they can turn out sticky), but they work if you’re trying to make a quick salad garnish.
Ways to use candied pecans
Candied pecans are extremely versatile and work on anything from salads to desserts. Here are some of the top ways to use them:
Whisk the granulated sugar, light brown sugar, cinnamon, ground ginger, and salt. In a separate bowl, whisk the egg white, water and vanilla extract until foamy. Toss the pecans with the egg white mixture with a spatula until well coated. Add half the sugar mixture and stir with a spatula until fully coated, then add the remaining sugar mixture and stir until coated.
Line a baking sheet with parchment paper and pour the nuts in an even layer on top. Bake for 15 minutes, then remove the tray from the oven and stir (the nuts will look foamy at this point). Bake for another 15 minutes until lightly browned. Cool about 10 minutes before eating and completely (about 45 minutes) before storing. Store in an airtight container up to 2 weeks and frozen for up to 2 months.
Keywords: Candied pecans, candied pecans recipe, how to make candied pecans, candied pecans recipe
Happy birthday, My New Roots! We’re celebrating 15 years strong with a Danish dreamcake, and I am so grateful to you, dear reader, for following along. Whether you’ve been here since the beginning, or this is your first post, thank you for being here and […]
Happy birthday, My New Roots! We’re celebrating 15 years strong with a Danish dreamcake, and I am so grateful to you, dear reader, for following along. Whether you’ve been here since the beginning, or this is your first post, thank you for being here and supporting my vision of a healthier, happier world.
This space has seen me through two overseas moves, four restaurant jobs, a marriage, a baby, home renovations, major health challenges and triumphs, and the personal evolution that comes along with all of it! I knew I needed to create a recipe that celebrated all of it and I’m so excited to share this Coconut Dreamcake with you.
Honouring a Classic
It was pretty fun deciding what I was going to bake for this anniversary and how I was going to photograph it. Those over-the-toplayercakes I made for previous birthdays felt fun and celebratory, but I also wanted something nostalgic and reverent for this one.
I have been wanting to try making a Sarah B-version of the classic Danish dessert, drømmekage (translation: “dreamcake”) for a very long time. When I lived in Copenhagen, this was one of my favourite treats because it is just so darn delicious and satisfying. The sponge is a moist and tender vanilla cake, with a topping of gooey, coconut caramel. Typically baked slab-style, and served in squares at bakeries all over the country, dreamcake is one of the most ubiquitous and well-loved desserts for a good reason – it truly is a dream!
Playing with an a time-honoured recipe is challenging, because why mess with a good thing?! But I’ve built a career on making healthy-ish, more nourishing swaps in traditional dishes, so why not attempt a drømmekage of my own?
If you’ve been here a while, you know that one of my favourite ingredients to work with is hemp! These light-tasting and creamy seeds are the perfect addition to so many meals, boosting the Omega-3 fat and protein content. They also contain good amounts of magnesium, iron, and zinc, and we could all use more minerals! Best of all? They’re grown locally here in Canada!
I love hemp seeds sprinkled onto my Revolutionary Pancakes and granola, blended into a rich and delicious milk, made into a mock-parmesan cheese, and of course blended into hemp butter. I knew I had to include hemp seeds in this celebratory dessert since I feel it’s my *signature move*. So I incorporated them in two ways: first as part of the flour mix for the vanilla sponge; this adds a beautiful tooth and moisture to the cake, keeping it fresh for days! And I made a hemp cream to replace the dairy cream in both the cake and the topping (just for fun – nothing against dairy cream!).
Other notable variations include toasting the coconut for the topping, which really brings the coconut flavour to the max! I used two kinds of coconut, since I love having just a few larger pieces for a textural change-up, but if you only have finely desiccated coconut, that’s *fine* too Using coconut sugar in the topping adds an incredible depth of flavour and complexity that I suggest you don’t miss out on – it brings so much more to the party than plain old brown sugar.
I used unbleached cane sugar instead of coconut sugar in the dreamcake because I wanted to maintain the light colour of the cake. If you want to use another granulated sweetener, go for it! Substituting with a whole food liquid sweetener is a different ball game and I haven’t experimented with that yet. If you do, make sure to share in the comments and let us know how it goes!
You can use whole or light spelt, or a combination of those flours for the sponge – the combo was my favourite, a mix of half and half. You can substitute these with any other gluten-containing flours, or with a gluten-free mix that mimics all-purpose flour for baking (or make your own!).
Now I gotta tell you about the topping, because there is a moment when you’re making that caramel that I know will make you think you’ve failed and you haven’t! The butter and coconut sugar are stubborn to meld. The whole thing will split and look chunky and strange, and the excess butter will be oozing around, not wanting to play with anyone. THEN! it will magically come together if you just keep stirring. Make sure the heat is very low, and stick with it. If you’re going on 8 to 10 minutes even… just keep stirring – you got this (and it’s SO worth it)!
Start by preheating the oven to 400°F / 200°C. Prepare a 7” / 18cm round springform cake pan by greasing the interior with a little butter, and placing a parchment paper circle in the bottom (I find it easiest to trace the bottom of the cake form, then cut it out to fit perfectly). Stir in the flour mixture, then fold in the butter, hemp cream and vanilla. Pour batter into the prepared springform pan and place in the oven to bake for 20 minutes. Then reduce oven temp to 350, and bake for another 20 minutes until a toothpick inserted comes out clean.
Make the hemp cream by placing the hemp seeds and water in a blender and blend on high for 30 seconds, or until the cream is smooth. Set aside.
In a food processor, blend hemp seeds until they’re the texture of sand (but don’t blend too much or you’ll end up with hemp butter!). Add the flour, baking powder, and salt. Pulse to blend and set aside.
Melt the butter over low heat and let cool. Meanwhile, beat the eggs and sugar together until light and fluffy (either with an electric mixer or your arm muscles!).
While the sponge is baking, make the topping by toasting the coconut in a large skillet over medium heat (work in batches if necessary, and toast the two types of coconut separately). Once golden and fragrant, set aside. Melt the butter over low heat, then stir in the coconut sugar. Stir frequently until they combine into a thick caramel (this make take a few minutes, but keep stirring!). Add the hemp cream and vanilla, stir to incorporate. Remove from the heat, then add the flaky salt, toasted coconut, and fold to thoroughly combine.
Once the sponge is baked, remove from the oven and spread the topping over as every as possible. Place back int the oven for another 5 minutes, just until the topping is bubbling. Remove from oven and let cool completely, then place in the fridge to firm up, at least 2 hours. Remove cake from the fridge, then using a sharp knife, cut around the edge to release caramel that is stuck to the sides. Unlock the springform to reveal! Slice, say thank you, and enjoy. Leftovers can be stored covered, at room temperature for about a week.
Photographing this dreamcake was just as much fun as eating it. Since I was re-creating a Danish recipe, and those flavours got me all nostalgic for my Copenhagen home, I decided to try emulating that very special Nordic light that I truly miss. I feel like I succeeded! This was not an easy feat, but after 15 years of teaching myself how to take photos of food, I think I figured it out. This is all to say, that I’m still challenged by this ongoing project, and in love with everything I’ve learned along the way. What a trip!
And one final thanks to you, for being here, for the time and energy you’ve spent here on the blog, engaging on social, on Grow, in my cooking classes and retreats, zoom hangs, or even those passing moments on the street when you come up and say hello (don’t ever NOT do that by the way. I love meeting you!). The thing I value most from the last 15 years of creating this space, is the people that I’ve had the privilege of connecting with inside of it. Words could not describe how big and full my heart feels when I remember the meaningful conversations, hugs, high-fives, tears and smiles that we’ve shared, while navigating this wild ride of life, and trying our best to look after our miraculous, individual bodies, together as one.
My Breakfast Cookie recipe is VERY popular so I decided to make a fall version. If you like the classic breakfast cookies or my pumpkin energy balls, I know you will love these Pumpkin Breakfast Cookies. The cookies are hearty, wholesome, and healthy e…
My Breakfast Cookie recipe is VERY popular so I decided to make a fall version. If you like the classic breakfast cookies or my pumpkin energy balls, I know you will love these Pumpkin Breakfast Cookies. The cookies are hearty, wholesome, and healthy enough to eat for breakfast. They are made with oat flour and…
This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite.
Here’s an unexpected family favorite muffin: this Banana Nut Muffins recipe! They’re sweet and exceedingly moist, with an irresistibly nutty flavor from toasted walnuts in the batter and sprinkled on top. Add a little crunchy sugar to those muffin tops, and the sweet- salty-nutty flavor combination is out of this world. Our family went wild for these, and I dare say we love these even more than Banana Chocolate Chip Muffins…if that’s possible. Here are the tricks to this tasty muffin!
Ingredients in banana nut muffins
These banana nut muffins are moist and fluffy, with the best nutty flavor that’s infused into the entire muffin. But there’s no tricks here: they’ve got basic ingredients and follow the traditional muffin method. The only added bonus: toasted nuts. Here are the ingredients you’ll need:
Cinnamon and ginger: these spices make for just the right cozy, nuanced flavor
Baking powder, baking soda and salt
Vegetable oil: using oil instead of butter makes extremely moist muffins
Walnuts: you’ll toast the nuts to bring out the flavor: see below! You can also use pecans if you like.
Turbinado sugar: this chunky sugar makes a lovely glittery topping
Toasting the nuts brings out the flavor
The key to this banana nut muffins recipe? Toasting the walnuts. Don’t be tempted to skip this step! Toasting nuts is like adding salt to savory food: it intensifies the nutty flavor. It takes just 5 minutes to toast walnuts on the stovetop. Here are the basic steps:
Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes.
Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
More tips for banana nut muffins
Aside from toasting the nuts, there are a few basic tips for banana nut muffins that are important to keep in mind. Here’s what to know:
Very ripe bananas are key. The riper and browner the better! Very ripe bananas make an intensely moist texture and sweet flavor: and there’s no faking it with a plain old ripe banana.
Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
Baking at 400 degrees makes a taller muffin. Our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350F, which you see more often). It makes a taller and fluffier muffin.
Variations and mix-ins
Of course, you can add even more mix-ins to this banana nut muffins recipe to customize it. It would be great with one of the following:
Use pecans or macadamia nuts instead of walnuts
Chocolate chips: add ½ cup bittersweet or semisweet chips
White chocolate chips
Butterscotch chips: butterscotch would go well with the nutty flavor
What’s the best way to store these banana nut muffins? Here are the best practices for muffin storage:
Room temperature up to 4 days: Store at room temperature in a sealed container. You can place a paper towel inside to absorb extra moisture and keep the tops crunchier.
Refrigerated 1 week or more: These muffins store well in the refrigerator. (We kept ours almost 2 weeks and they still tasted great.)
3 months: Freeze in a sealable container and store up to 3 months.
More banana muffin recipes
There are lots of ways to make a banana muffin! Here are some of our top muffin recipes:
1 ½ cups mashed banana (about 3 large or 4 medium)
2/3 cup granulated sugar
⅓ cup vegetable oil
1 teaspoon vanilla extract
Turbinado sugar, for topping
Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
Toast the walnuts: Chop the nuts. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Gently fold in ½ cup of the walnuts. Divide the batter evenly into the muffin cups. Sprinkle the tops with the reserved ¼ cup walnuts (split between all) and sprinkle with turbinado sugar.
Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
Baked Oatmeal is a comforting, satisfying, and delicious breakfast. I love making a pan so I have breakfast ready to go for the week. This is a great meal prep recipe. Just reheat and breakfast is done! This Apple Cinnamon Baked Oatmeal recipe is seaso…
Baked Oatmeal is a comforting, satisfying, and delicious breakfast. I love making a pan so I have breakfast ready to go for the week. This is a great meal prep recipe. Just reheat and breakfast is done! This Apple Cinnamon Baked Oatmeal recipe is seasoned with cinnamon and filled with lots of fresh apple chunks.…
Puppy chow is one of my all-time favorite party snacks. And I promise I’m not talking about dog food! The puppy chow we’re making today is a delicious and decadent homemade candy loaded with sugary chocolate and peanut butter goodness. …
Puppy chow is one of my all-time favorite party snacks. And I promise I’m not talking about dog food! The puppy chow we’re making today is a delicious and decadent homemade candy loaded with sugary chocolate and peanut butter goodness. We’re taking Chex cereal, coating it in chocolate and peanut butter, and tossing it in…
I love making Overnight Oats because they are SO easy and SO delicious. All you have to do is stir the ingredients together in a jar, let sit overnight, and enjoy the next morning! There is no cooking involved, talk about SIMPLE! They are the perfect g…
I love making Overnight Oats because they are SO easy and SO delicious. All you have to do is stir the ingredients together in a jar, let sit overnight, and enjoy the next morning! There is no cooking involved, talk about SIMPLE! They are the perfect grab-and-go breakfast! During the fall months, I love making…