Candied Pecans PRINT
- YIELD: 2 servings
I have a nut roaster that is a nonstick pot with a handle and a scraper that evenly stirs nuts and a glaze mixture.
I have no doubt that anyone can make this recipe with any kind of nonstick pot (for easier cleaning) and by stirring with a paddle type wooden spoon.
These are so addicting, and I use these as a garnish to a salad with pears, blue cheese and a balsamic-vinaigrette.
|½||tablespoon ground cinnamon (adjust to your taste)|
|2||cups nuts (I use pecans)|
|Optional: cayenne pepper, to taste, instead of cinnamon and definitely gives a great POP of flavor|
Mix sugar and cinnamon together. Put nuts and sugar mixture in a Nut Roaster Pan (or any kind of nonstick pan and a wide paddle spoon can be used).
Stir to mix.
Combine vanilla and water in a measuring cup. Add the liquid to glaze/nut mixture in the pan.
Place the pan on the burner, on medium high heat.
The glaze will begin to turn into a thick liquid; boil gently during the process.
Stir contents slowly and continuously, to keep the glaze coating nuts at all times, until the liquid evaporates and nuts are glazed (5 – 10 minutes). When the liquid is evaporated and the handle (or paddle) becomes harder to turn (or stir), the nuts are done. Do not overcook!
Remove the pan from burner. Quickly sprinkle a little water over the nuts (about 1 Tablespoon per 2 cups of nuts).
The mixture will steam, so keep the hands away until the steam dissipates, to prevent burns. Stir nuts to coat even with the glaze.
Using a wooden spoon or spatula, immediately spread the hot nuts on a non-stick paper (parchment paper is best) cookie sheet to cool. Gently separate the nuts with a wooden spoon. Nuts will be very hot — do not eat until cooled (even though they smell delicious and you will find it very difficult to resist!)
To store, be sure nuts are thoroughly cooled and then put in airtight containers. Refrigerate to retain freshness or freeze for future use.
You can reheat in a microwave by spreading on a flat plate and heating for 2-4 minutes. Or, on a non-stick cookie sheet, heat for about 7 minutes at 250F in a conventional oven.