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Candied Pecans
I packed these crispy pecans in jars, tied with pretty ribbon, for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true!
8 Servings
Prep: 20 min. Bake: 40 min.
Ingredients
2-3/4 cups pecan halves
2 tablespoons butter, softened,
divided
1 cup sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
Place pecans in a shallow baking pan in a 250° oven for 10
minutes or until warmed. Grease a 15-in. x 10-in. x 1-in. baking pan
with 1 tablespoon butter; set aside.
Grease the sides of a large heavy saucepan with remaining butter; add
sugar, water, salt and cinnamon. Cook and stir over low heat until
sugar is dissolved. Cook and stir over medium heat until mixture
comes to a boil. Cover and cook for 2 minutes to dissolve sugar
crystals.
Cook, without stirring, until a candy thermometer reads 236°
(soft-ball stage). Remove from the heat; add vanilla. Stir in warm
pecans until evenly coated.
Spread onto prepared baking pan. Bake at 250° for 30 minutes,
stirring every 10 minutes. Spread on a waxed paper-lined baking
sheet to cool. Yield: about 1 pound.
© Taste of Home 2011
2 of 2
Candied Pecans
(continued)
Nutrition Facts:
1 serving (2 ounces) equals 380 calories, 30 g fat (4 g saturated fat), 8 mg cholesterol, 177 mg sodium, 30 g carbohydrate, 4 g fiber, 3 g protein.
© Taste of Home 2011