Add all of the ingredients for the candied pecans to a small skillet and heat them over medium heat. Cook and stir for 3 to 5 minutes, until much of the liquid has evaporated and the pecans appear shiny and sticky.

Be sure to closely monitor the nuts, as they can burn very easily when left for too long. For this reason, I recommend hovering over the skillet for the full 3 to 5 minutes, stirring fairly regularly.

Once the pecans look lacquered, immediately remove them from the heat. Note: you can add 1 to 2 tablespoons of brown sugar at this point for sweeter pecans if you’d like. If you don’t want the nuts to stick together, transfer them to a plate or baking sheet in a single layer until they are completely dry. If you don’t mind the nuts sticking together, you can transfer the nuts to a bowl immediately. The nuts won’t stick to your hands after they have dried for a few minutes.

Enjoy candied pecans as a sweet snack, chop them up and add them to green salads, or sprinkle them over desserts.