This candied cinnamon pecans recipe is one of my favorite bake and give treats for the holidays. That is, what's left over after I pop more than a few of them into my mouth. They are quite addicting- fair warning!
The recipe requires NO candy thermometer. A wooden spoon, measuring cups, and a saucepan are all the tools you need to make some darned delicious nuts. I've tried making these with different types of nuts, but my favorite nut for this recipe is pecan halves.
Double the recipe so you actually have some to give to your neighbors. The rest you'll eat yourself.. trust me on this one.
Crunchy, sweet, and lots of cinnamon.. so good right out of the pan. They're also great for sprinkling on ice cream, and chopping up and putting on top of a pie.
I wrapped them for gift-giving two ways:
1. A small mason jar (Target), affixed a round to/from sticker (HomeGoods) to the top of the jar, and tied on a polka dot ribbon (Fabric Barn), and small bell (Target)
2. A food-safe cello bag adorned with little birds (Cost Plus WorldMarket), wrapped with baker's twine (Cost Plus WorldMarket) and added a cute gift tag (HomeGoods)
Treat #4- Candied Cinnamon Pecans
A double batch was enough nuts for two small mason jars, and two cello bags
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/3 cup evaporated milk
1 1/2 cups pecan halves
1/2 teaspoon vanilla extract
|Mixture gets thick and syrupy|
|.. then the sugar hardens, and the nuts are ready to be spread out and cooled|
- Put sugar, cinnamon, and evaporated milk into a medium sized saucepan, and heat over medium heat
- Constantly stir the mixture for 2-3 minutes until all of the sugar dissolves and it starts to simmer
- Add in the pecans and vanilla, and continue to stir constantly about 6-8 minutes. You'll see the mixture first turn into a thick syrup, then into a crumbly mixture
- Take the nuts out of the pan once all of the moisture (syrup) is gone, and the nuts are fully coated in a hardened sugar coating
- Transfer to a sheet of parchment paper on your counter, and cool completely before storing
I haven't tried to substitute the evaporated milk in this recipe to make it dairy-free