Candied pecans are by far my most favorite holiday treat to make and eat all year long. My sister-in-law shared this recipe with me years ago. [And I mean years ago. Back when you had to print the recipe instead of “pinning” it.] I whipped up a batch on Sunday to add to a cheese plate. It took me about 15 minutes.
These pecans are extremely versatile. Use them to top a salad, give them as a hostess gift, or simply have them on hand to snack on. I am telling you-they are irresistible!
Candied Pecans
- 1 pound chopped pecans [Find them in the baking aisle. It’s the cheapest way to buy pecans.]
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 4-5 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). [You will need an inexpensive candy thermometer.] Remove from heat, and stir in vanilla immediately.
Add pecans to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers. Mason jars work great!
[Adapted from this recipe.]
