Candied Pecans

We grow pecans, so this recipe calls for pecans; however, walnuts, hazelnuts, almonds, etc., are all good alternatives, too. Candied Nuts are very quick and easy to make, and very yummy, indeed!

Ingredients (makes 2 cups)
2 cups, pecan (or walnut) halves, shelled
2/3 cup, sugar
4 Tbsp, butter (unsalted)
1 tsp, cinnamon powder
1 tsp, almond essence

(1) Warm butter (low heat) in a pot, and add sugar to it.
Keep stirring while sugar melts.
(2) Add cinnamon, almond essence and nuts to the mixture and stir well to enable each piece coat evenly. Cook, stirring for 3-4 minutes. Remove from the heat and let it cool a little.
(3) Cover cookie sheet with aluminum foil, spray oil over it. Put sugar and cinnamon coated nuts on prepared cookie sheet. Let it cool well and they are ready to go!

For extra flavor, briefly roast your ready to eat nuts for 3-4 minutes in the oven (low heat, but be careful, nuts burn easily!) 

Other Notes
If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup=8oz.)

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Special Thanks
Special Thanks to Town & Country Gardens Contributors:
bulabean, dive-angel (Karin), Jasmine&Roses, Rita Crane Photography, Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W. D. Williams

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