Candied pecans
Be the first to rate it
Pecan halves coated in a cinnamon sugar syrup and baked until crisp. They keep well, so they work for snacking, topping salads or gifting in a tin.
Ingredients
- About 2¾ cups pecan halves
- 2 tablespoons softened butter divided
- 1 cup sugar
- ½ cup water
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Equipment
- saucepan
- baking sheet
- candy thermometer
Directions
- Warm the pecans in a 250°F oven for about 10 minutes. Grease a 15x10x1-inch baking pan with 1 tablespoon butter.
- Grease a large saucepan with the rest of the butter, then stir in the sugar, water, salt, and cinnamon. Bring to a boil, stirring until the sugar dissolves, then cover and cook for 2 minutes.
- Without stirring, cook to 236°F (soft-ball stage). Take off the heat, stir in the vanilla, then add the warm pecans and stir until coated.
- Spread on the pan and bake at 250°F for 30 minutes, stirring every 10 minutes. Spread on a sheet lined with waxed paper to cool.
Notes
Store airtight at room temperature up to a week, or freeze up to six months; cool completely before sealing. If sticky, bake 15 to 20 minutes more. Candy thermometer: 236°F. Contains pecans.