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This was a favorite Christmas gift for several friends/co-workers. 1 qt. = 1 lb. Comparable commercial products cost about $25+, a whole lot more than the raw materials and less than 1/2 hr. of labor.

Hope you enjoy 'em!



  • 1-1/2 c. sugar
  • 1/2 c. water
  • pinch of salt
  • 1 Tbsp white corn syrup
  • 3-4 Tbsp cinnamon
  • pinch of nutmeg, ginger, allspice or whatever suits your fancy
  • 2 c. pecans
  • 1 tsp. vanilla extract


  • Cook sugar, water, salt, spice and syrup to 236 on candy thermometer.
  • Remove from heat. Add vanilla extract and pecans, stirring until creamy (or cloudy or clotted).
  • Pour onto double sheet of foil (or foil on top of a segment of newspaper). Separate nuts into singles or bite-size pieces. Cool completely (1-2 hrs.) and store in air-tight containers (canning jars are great -- simple, inexpensive, and re-cycle-abe).
  • Makes great holiday gifts.
  • Variatins:
  • 1. Walnuts work as well as pecans
  • 2. Use spices that suit your taste. If it smells good, odds are it'll taste good.
  • 3. Substitute 4-6 Tbsp. cocoa plus cinnamon for Cocoa-Nuts
  • 4. Try cinnamon, chocolate or maple extract instead of vanilla. If you're adventurous, you might like lemon or orange extract with a bit of lemon or orange peel, cresh or dried. Vary the spices to better suit whatever extract you use.
  • Jars are easy to dress up or slip into an inexpensive Christmas stocking.
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  • The basic recipe for sugared pecans came from New Orleans. After getting a little bored with making "the same ol' thing" I started playing around with spices and flavors. It works equally well with walnuts.

Categories: Candy  Nuts 
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