Cinnamon and Vanilla Candied Pecans
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 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
- 3Boil 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.
- 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.
- 6NOTE: 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.