Real Recipes From Real Home Cooks ®

cinnamon and vanilla candied pecans

★★★★★ 2
a recipe by
Pat Morris
Augusta, GA

I have made these so many times, I could almost make them in my sleep. Not only are they delicious to snack on, but they make a delightful gift. Notice the decorated coffee can in the background -makes a great container for gifting the nuts. I mailed a batch today; tomorrow I will make and send more. I sometimes use almonds instead of pecans -and at times I use part pecans and part almonds. When I am making my Savory Pecans (which were my brother's favorite), I will candy the almonds. Then I have two gifts; or a gift with half sweet/candied almonds and half savory pecans.

★★★★★ 2
serves Makes 2 1/2 cups; can double recipe.
prep time 5 Min
cook time 25 Min

Ingredients For cinnamon and vanilla candied pecans

  • 2 1/2 c
    pecan halves
  • 2 tsp
    vegetable oil
  • 1 c
    granulated sugar
  • 1 1/2 tsp
  • 3/4 tsp
  • 1/4 c
  • 1 tsp
    vanilla extract

How To Make cinnamon and vanilla candied pecans

  • 1
    Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300 degree oven for 20 to 25 minutes, stirring frequently. Cool. Do not roast at a higher temperature or overcook -they will become bitter. (SEE NOTE BELOW.)
  • 2
    Combine sugar, cinnamon, salt and water in a saucepan; cook, stirring over medium heat until sugar is dissolved.
  • 3
    Boil to 236 degrees of a candy thermometer, or to soft ball stage*. FYI: Tonight I decided that I'd time the candied mixture (both times I made it) and from the time it started boiling until it reached the soft ball stage was only 4 minutes (and it only took about 4 minutes on medium to start boiling). So -in about 8 minutes from mixing it in the saucepan until you remove it from the heat and stir in the Vanilla and Pecans -you have a wonderful confection! Just thought I'd let you know that it isn't time nor labor intensive -just good.
  • 4
    Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy (and loses its sheen). Turn out onto waxed paper and use a fork to separate pecans.
  • 5
    * TO TEST FOR SOFT BALL STAGE: If you do not have a candy thermometer, drop a small amount of syrup into chilled water. When it forms a ball, but is soft enough to flatten when picked up with fingers (234 to 240 degrees), it will be to the soft ball stage.
  • 6
    NOTE: You can skip the roasting step if you are in a hurry. However, if you taste the candied pecans that have been roasted and ones that have not been roasted, you will prefer roasting them before cooking on the stove -the flavor is so much richer.
  • 7

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