Sour Cream Coated Pecans

2.5 cups servings Prep: 5 m Cook: 15 m Total: 20 m Intermediate
5.0/5 (1)
Sour Cream Coated Pecans
While MawMaw was going through her friend’s recipe box, she found this recipe and made them. She invited that friend to dinner and served them. She was nice enough to say that I made them as good as she. We both laughed and everyone enjoyed them. Make these sour cream coated pecans as part of your family’s Christmas and holiday candies.

Ingredients

2.5 cups servings
  • 1 1/2 cup sugar
  • 1/2 cup sour cream
  • pinch of salt
  • 1 tsp vanilla
  • 2 1/2 cups pecans

Step-by-Step Instructions

  1. In a medium saucepan, combine the sugar, sour cream and salt. Bring to a boil over medium heat, stirring constantly.
  2. Continue cooking, stirring constantly, until the mixture reaches soft ball stage (235-240°F on a candy thermometer), about 10-12 minutes.
  3. Remove from heat and add 1 tsp vanilla. Stir vigorously until the mixture thickens and begins to look creamy, about 2-3 minutes.
  4. Add 2 1/2 cups pecans and stir quickly to coat all the nuts evenly.
  5. Pour onto a greased baking sheet or tray, spreading in a single layer.
  6. As the pecans cool, gently pull them apart to prevent large clumps. Store in a sealed container.

Common Problems and Solutions

Q: Why did my coating turn grainy?

A: You likely overcooked the mixture past soft ball stage or stirred too long after adding the pecans. Work quickly once you remove it from heat, and make sure to use a candy thermometer for accuracy.

Q: How do I know when it reaches soft ball stage?

A: The mixture should reach 235-240°F on a candy thermometer. You can also test by dropping a small amount into cold water - it should form a soft, pliable ball that flattens when removed from the water.

Q: Why are my pecans sticking together in one big clump?

A: You need to work quickly to separate them as they cool. Spread them thinly on the greased tray and use two forks to gently pull apart any clusters while the coating is still slightly warm and pliable.

Tips and Techniques

Use a candy thermometer for best results - candy making is all about hitting the right temperature. Work quickly once you remove the pan from heat, as the mixture will start to set up fast. Having your greased tray ready before you start cooking will help you move efficiently.

Ingredient Substitutions

  • sour cream: plain Greek yogurt
  • pecans: walnuts or almonds

Equipment Needed

  • medium saucepan (heavy-bottomed preferred)
  • candy thermometer
  • wooden spoon or heat-resistant spatula
  • greased baking sheet or tray

Historical Context

Candied and sugared pecans have been a Louisiana holiday tradition since pecans became a major crop in the region. This sour cream version is a unique twist on the classic that creates an especially creamy coating.