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Candied Pecans with Cinnamon

candiedpecansThese candied pecans combine toasty nuts with butter, sugar, cinnamon and vanilla for a salty-sweet snack that you can eat by the handful or as an accompaniment to salad, cheese, desserts and so much more. Pack these candied pecans in a pretty container as a gift, or stash them away for yourself, because besides finding yourself nibbling on them as a snack, this pecan candy is handy to have around. You can pile the sugared nuts on a cutting board to accompany your favourite cheese, add some to roasted sweet potatoes or use them to top an indulgent chocolate dessert. Fresh pecans are light and crisp and they can be used in both decadent desserts and savoury dishes.

2¾ cups pecan halves
2 Tbsp. butter, softened, divided
1 cup sugar
½ cup water
½ tsp. sea salt
½ tsp. ground cinnamon
1 tsp. pure vanilla extract

Preheat an oven to 250°F (120°C/100°C fan, Gas Mark 0.5). Grease a 10x15x1" shallow baking pan with 1 Tbsp. butter; set aside.

Warm the Pecans:
Place pecans in a preheated oven using the prepared for 10 minutes or until warmed.

Make the Candy Syrup:
Grease the sides of a large heavy saucepan with remaining 1 Tbsp. butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan.

Assembly:
Cook, without stirring, until a candy thermometer reads 236°F (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated.

Spread onto prepared baking pan. Bake or 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.

Makes 1 pound.

Cook's Notes:

  • Pecans: Pecans are obviously the main ingredient here. The crunchy pecan halves will be extra tasty when they’re baked up with a spiced sugar coating.
  • Butter: Creamy butter helps grease both cooking pans, so you’ll want to start with softened butter.
  • Sugar: Granulated sugar is melted down into a caramel syrup to coat the pecans.
  • Cinnamon: Cozy cinnamon adds a little warmth to balance the sweetness of the sugar.
  • Vanilla extract: Just a tsp. of vanilla adds another dimension of flavour.
  • How to Store Candied Pecans: It’s best to store candied pecans in an airtight container at room temperature, where they’ll keep for up to a week. If you’re adding them to a cookie tray or platter, wrap them in an airtight bag so they stay as crisp as possible.
  • Can you freeze candied pecans? These sweet pecans freeze well. Store them in an airtight container or zip-top bag in the freezer for up to six months.

Variations:

  • Go Nuts: While pecans can be used in lots of different ways - including these sweet and savoury pecan recipes - they’re not everyone’s favourite nut. If you fall into that category, try swapping an equal amount of walnuts, almonds, hazelnuts, cashews, macadamia nuts or even pistachios for the pecans.
  • Flip the Flavour Profile: Cinnamon is a classic flavour with nuts, but you can use a blend of baking spices, like a pumpkin pie spice, or try dried rosemary for a unique twist.
  • Get Spicy: Add ¼ tsp. of cayenne powder in addition to the cinnamon. A little heat will complement the sweetness.

Frequently Asked Questions:

  • Why are my candied pecans sticky? If your candied nuts are exposed to humidity, they may become sticky. Make sure they’re completely cooled before you put them in an airtight container. If they’re still sticky after they’ve been baked, pop them back into the oven for an extra 15-20 minutes.
  • What can I do with candied pecans? Candied pecans are extremely versatile, beyond being a delicious snack. Put them in a clear bag with a pretty ribbon for a homemade food gift. To enjoy them yourself, toss them over a salad, especially a salad with oranges. We also love them with homemade vanilla ice cream, atop roasted sweet potatoes and as a crunchy accompaniment on a cheese board, but honestly, we think the best way to enjoy them is by the handful.
  • What are some tips for using a candy thermometer? Making candy can be intimidating. We have lots of candy-making tips, but the most important factor is whether your thermometer is accurate. Before using it, test it in boiling water. At full boil, it should read 212°F. If your thermometer isn’t precise, then adjust the recipe temperature up or down accordingly.

Nutritional Information:
2 ounces: 380 calories, 30g fat (4g saturated fat), 8mg cholesterol, 177mg sodium, 30g carbohydrate (26g sugars, 4g fiber), 3g protein.