- Cooking Time:
- Preparation Time:
- 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.
- 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.
- 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.
NotesThis 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!