I was looking for a simple gift for my kids' teachers that I could make at home. I love the taste of cinnamon sugar nuts, but I always thought they were really complicated to make. Turns out they are fairly simple. The only issue with making these to give away is that you end up eating a ton and having a lot less to give away than you thought. I adapted this recipe for Candied Pecans from Taste of Home. Also check out these Peanut Butter Recipes to Make with Kids.
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Candied Pecans
This recipe will make 2 pounds of candied pecans. You can easily halve this recipe if you don't need this many.
I bought the nuts in bulk at Costco. I think this recipe would work great with almonds. I plan to try those next!
Preheat oven to 250 degrees. Place the pecans on some ungreased shallow baking pans and when the oven is warm, heat for 10 minutes.
Take 1 tablespoon of butter and spread on the sides of a large saucepan. Add the sugar, salt, cinnamon and water.
Cook this mixture on low heat while stirring until the sugar is dissolved. When the sugar has dissolved, continue cooking and stirring, now on medium heat until the mixture comes to a boil. When it starts boiling, cover and cook for 2 more minutes. Uncover and continue cooking (now without stirring) on medium heat until the mixture reaches a temperature of 236 degrees. You will need a candy thermometer for this step.
When it reaches 236 degrees, remove the mixture from the heat and add the vanilla. Next add the warmed pecans and stir to coat them with the mixture.
Use the remaining 2 tablespoons of butter to grease the pans.
Add the coated pecans and place trays back in the 250 degree oven for 30 minutes. Stir the pecans every 10 minutes.
When you take the pecans out of the oven the sugar should have started to crystallize. If it is still in a syrupy stage, just put them back in the oven for a few more minutes.
When done, place pecans on wax paper to cool. When cooled, place in a sealed container. That is, if you don't eat them all up right then and there. I packed them in mason jars and added a sticker and ribbon for a yummy present that you can feel proud to give!
Ingredients
- 6 cups of pecan halves
- 3 tablespoons of softened butter
- 2 cups of sugar
- 1 cup of water
- 1 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 2 teaspoons of vanilla extract
- Candy thermometer
Instructions
- Preheat oven to 250 degrees. Place the pecans on ungreased shallow baking pans and wheat for 10 minutes.
- Take 1 tablespoon of butter and spread on the sides of a large saucepan. Add the sugar, salt, cinnamon and water.
- Cook this mixture on low heat while stirring until the sugar is dissolved.
- When the sugar has dissolved, continue cooking and stirring, now on medium heat until the mixture comes to a boil.
- When it starts boiling, cover and cook for 2 more minutes.
- Uncover and continue cooking (now without stirring) on medium heat until the mixture reaches a temperature of 236 degrees. You will need a candy thermometer for this step.
- When it reaches 236 degrees, remove the mixture from the heat and add the vanilla. Next add the warmed pecans and stir to coat them with the mixture.
- Use the remaining 2 tablespoons of butter to grease the pans.
- Add the coated pecans and place trays back in the 250 degree oven for 30 minutes. Stir the pecans every 10 minutes.
- When you take the pecans out of the oven the sugar should have started to crystallize. If it is still in a syrupy stage, just put them back in the oven for a few more minutes.
- When done, place pecans on wax paper to cool. When cooled, place in a sealed container.
If you are looking to feed a family and save money with make ahead meals, then one of the best resources I have found is MyFreezEasy. You will be able to create your own meal plans so you can make 10 to 12 meals for your freezer in less than one hour. You can choose from gluten free, slow cooker and clean eating options. You'll be able to get 10 meals into your freezer without spending all afternoon in the kitchen.
If you liked these Candied Pecans and love nuts, check out:
Vicky @ Mess For Less
Christina, We made ours a few days before we gave them, so I don't know how long they would keep. I did package them in mason jars though.