Candied pecans
These candied pecans are those delicious sugary, crunchy treats that you always smell at the mall or at hockey games. They’re great for Christmas party recipe swaps or if you want to make large numbers of homemade gifts. Candied nuts are also a perfect addition to an appetizer board with charcuterie and other salty nibbles. We make candied pecans because pecans are Mac’s favorite nut, but you can use pretty much any nut you want. Almonds and walnuts are really delicious.
I would recommend using a large stock pot or Dutch oven. You’ll want plenty of space in the pot to stir and coat the nuts evenly. A rubber spatula will also help make sure the sugar coating covers each little nook and cranny on the pecans. Once the nuts are coated, you can serve them hot (they will be very sticky). You can reheat them once they’re cooled, as well.
Candied pecans
Ingredients
- 3 cups of nuts (I used pecans, you can use whatever you prefer)
- 1 cup of sugar
- 4 tbsp. of water
- 1 tsp. of vanilla
- 1 tsp. of cinnamon
- 1/4 tsp. of salt
Instructions
- Combine sugar, water, vanilla, cinnamon, and salt in large sauce pot.
- Bring to a boil and cook for 5 minutes.
- Fold in nuts and stir to coat evenly.
- Spread on a lined cookie sheet (I use non-stick tin foil) to cool. Break apart.
Enjoy!
