Pecan Pie Candy for Full GAPS

Pecan pie candy has the buttery pecan flavor of a holiday pie in a chewy, bite-sized piece. Smooth pecan butter, raw honey, and mineral salt cook together for three minutes, then firm up in a lined pan or candy molds. There is no crust, cocoa, or extra sweetener in this formula.

The kids reach for the sweets I make, and I like having a small treat that is already portioned when it is time to sit down. This one chills while I move on to the next thing, then cuts into small squares or comes cleanly out of candy molds.

Full GAPS Ingredients

This pecan candy is for Full GAPS, not the Introduction Diet. Use raw honey and pecans prepared with a GAPS method before grinding. The Nuts and Seeds on GAPS guide explains the preparation sequence, including the full drying step before pecans go into a processor.

The candy uses exactly two-thirds cup of smooth pecan butter. The processor load for making that butter is about two to three cups of properly prepared pecans, but the candy uses the measured butter amount. Some pecans may remain after the processor has produced enough butter; set any extra aside rather than tipping the whole batch into the saucepan.

Equipment

Use the Ninja BN801 processor bowl with its chopping blade, a small stainless-steel saucepan, a wooden or heat-safe spoon, and either a parchment-lined loaf pan or silicone candy molds. The processor needs room for the pecans to move before they turn into butter.

Prepare the Pecan Butter

1. Soak the pecans ahead. Put two to three cups of pecans in a large bowl and cover them with warm water by at least two inches. Stir in good-quality sea salt, cover the bowl, and soak for about 18 hours. The GAPS technique allows 7 to 24 hours for most nuts; use the full pecan preparation directions linked above.
2. Drain and dry completely. Drain the pecans and rinse off the salt if you prefer. Spread them in a single layer on parchment and dry them in a dehydrator on its lowest setting, below 118°F, until they are crisp all the way through. Drying time varies with the load and appliance; do not grind pecans that still feel damp or bend instead of snapping.
3. Process until smooth. Cool the dried pecans completely, then add two to three cups to the Ninja BN801 processor bowl. Process on high for about five minutes, or until the nuts change from crumbs to a smooth, glossy butter. Scrape down the bowl if needed. Measure exactly two-thirds cup for one candy batch and reserve any extra pecan butter for another use.

How to Make Pecan Pie Candy

1. Prepare the pan or molds. Line a small loaf pan with parchment, leaving enough paper to lift the candy out later. Or lightly grease silicone candy molds with butter or coconut oil. Keep the prepared pan near the stove; the candy thickens as it cools.
2. Combine the measured ingredients. Add two-thirds cup pecan butter, one-third cup raw honey, and one-half teaspoon mineral sea salt to a small saucepan. Stir over medium heat until the mixture is smooth and the honey is fully blended in.
3. Simmer and stir for three minutes. Bring the mixture to a gentle simmer, then start a three-minute timer. Stir about once each minute, scraping the bottom and corners of the pan. The mixture is ready when it looks glossy, thickens, and begins pulling away from the sides. Keep the heat moderate; honey can scorch if the saucepan gets too hot.
4. Pour and add the optional pecan finish. Scrape the hot candy mixture into the prepared pan or molds. Smooth the top with a spatula. For a decorative finish, press a few properly prepared pecan halves gently into the top while the candy is still warm.
5. Chill until firm. Refrigerate the candy overnight, or place it in the freezer for at least two hours. It should feel set rather than sticky when pressed lightly. Lift the slab out by the parchment and cut it into ten to twelve small pieces, or release the individual candies from the molds.

The three-minute simmer is the main texture cue. At first the mixture looks loose and glossy. As it cooks, it thickens and begins to pull away from the pan sides each time you stir. Keep the heat moderate and watch the timer so the honey does not scorch.

Serving and Storage

Cut the chilled slab into ten to twelve small squares and serve them cold or just cool from the refrigerator. The final number depends on how large you cut them. Keep the remaining pieces covered in the refrigerator so they stay firm.

Frequently Asked Questions

Does this candy have a pie crust?

No. This is a chewy pecan candy with no crust. For a true pie with fruit and a crust, see the separate Honey-Sweetened Pear Pecan Pie for Full GAPS.

How is this different from pecan fudge?

This candy is made with pecan butter, honey, and salt, then boiled briefly before setting. The separate Coconut Pecan Cocoa Fudge for Later Full GAPS includes cocoa and coconut and has a different flavor and GAPS placement.

Can I use pecans straight from the bag?

Prepare the pecans before grinding them into butter. Use the soak-or-sprout and full-drying instructions in the Nuts and Seeds on GAPS guide; the pecans should be completely dry and crisp before they go into the processor.

Why measure the pecan butter separately?

The two-to-three-cup amount is the processor load for making butter. The candy uses exactly two-thirds cup of finished butter. Measure that amount for the saucepan; do not pour in the entire processor batch.

Make More Room for Family Meals

If planning meals and homemade treats around family life would help, the upcoming Family Kitchen Bundle will bring meal planning, stocks, ferments, and family cooking lessons together. It will be listed in the Courses section of the WFLI Shop.