sweet pecans

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.]

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