Smoky Grilled Candied Pecans for Halloween

How to Make Smoky Grilled Candied Pecans for Halloween

1. 1

   Step 1: Coat the pecans

   Active 6 min

   In a medium mixing bowl, combine the pecan halves, granulated sugar, light corn syrup and the unsalted butter (melt the butter first in a microwave-safe bowl or small saucepan and let it cool slightly). Toss until every pecan is evenly coated in the sugar-corn-syrup mixture and looks glossy.

   For this step

   • 3 cupspecan halves
   • 1/2 cupgranulated sugar
   • 2 tbsplight corn syrup
   • 2 tbspunsalted butter
   
2. 2

   Step 2: Prepare the grill and pan

   Active 4 min · Passive 10 min

   Oil a heavy-duty rimmed sheet of foil or a disposable foil tray with the vegetable oil, spreading it into a thin film so the pecans won't stick. Set up your grill for indirect medium heat (aim for about 300–325°F / 150–160°C) by heating only one side or one burner, leaving the other side cool for the pecan tray.

   For this step

   • 1 tbspvegetable oil (for pan)
   
3. 3

   Step 3: Grill and caramelize over indirect heat

   Active 6 min · Passive 20 min

   Transfer the coated pecans to the oiled foil tray and place the tray on the cool side of the grill (indirect heat). Close the lid and cook for about 20 minutes, opening the grill every 5 minutes to gently stir or toss the pecans with a heatproof spatula so the sugar melts and coats the nuts evenly; watch closely near the end to avoid scorching.
   
4. 4

   Step 4: Toss with cinnamon-cocoa spice

   Active 4 min

   Remove the glossy, caramelized pecans from the grill and, while still warm, sprinkle the unsweetened cocoa powder, ground cinnamon and the fine sea salt over them. Toss thoroughly so the cinnamon-cocoa spice adheres to the warm sugar glaze and coats the pecans evenly.

   For this step

   • 1 tbspunsweetened cocoa powder
   • 1 tspground cinnamon
   • 1/2 tspfine sea salt
   
5. 5

   Step 5: Cool until crisp and serve

   Active 2 min · Passive 15 min

   Spread the spiced pecans in a single layer on clean foil or parchment to cool and crisp. Let them cool at room temperature for about 15 minutes, then break apart any clusters and serve warm or at room temperature. Makes about 8 servings.

1. In a medium mixing bowl, combine the pecan halves, granulated sugar, light corn syrup and the unsalted butter (melt the butter first in a microwave-safe bowl or small saucepan and let it cool slightly). Toss until every pecan is evenly coated in the sugar-corn-syrup mixture and looks glossy.
2. Oil a heavy-duty rimmed sheet of foil or a disposable foil tray with the vegetable oil, spreading it into a thin film so the pecans won't stick. Set up your grill for indirect medium heat (aim for about 300–325°F / 150–160°C) by heating only one side or one burner, leaving the other side cool for the pecan tray.
3. Transfer the coated pecans to the oiled foil tray and place the tray on the cool side of the grill (indirect heat). Close the lid and cook for about 20 minutes, opening the grill every 5 minutes to gently stir or toss the pecans with a heatproof spatula so the sugar melts and coats the nuts evenly; watch closely near the end to avoid scorching.
4. Remove the glossy, caramelized pecans from the grill and, while still warm, sprinkle the unsweetened cocoa powder, ground cinnamon and the fine sea salt over them. Toss thoroughly so the cinnamon-cocoa spice adheres to the warm sugar glaze and coats the pecans evenly.

5. Spread the spiced pecans in a single layer on clean foil or parchment to cool and crisp. Let them cool at room temperature for about 15 minutes, then break apart any clusters and serve warm or at room temperature. Makes about 8 servings.