Candied pecans…great holiday gift, easy recipe for your Christmas cookie exchange, and a lovely addition to your holiday dessert table. Use them in salads and as a topping for desserts too. This is a MUST MAKE recipe this holiday season!
I always have grand plans for the holidays. I used to be so good about getting it all done…the Christmas decorations, the holiday baking, even my shopping was done ahead of time!
These days I’m more of a “last minute Lucy.”
I’m not proud of it. I’m working on changing that.
But in the meantime, I’m looking for easy recipes that don’t require a lot of time…something festive that I can make quickly.
I found this candied pecan recipe on my friend Debi’s blog, Life Currents.
Today I’m participating in Freaky Friday, a recipe swap among bloggers, organized by Michaela from An Affair from the Heart. This was the cookie exchange edition, but I opted to go with Debi’s sugared pecans. I can bring them to a cookie exchange, right? So they count!
Another recipe I wanted to try was her Tropical Pacific Cookies (aka Samoas), but it said in the directions that it took her 2 days. The recipe looks like it was well worth it — in my opinion, Samoas are always worth it — but given my “last minute Lucy” time frame, it just wasn’t happening this week. I’d also like to try her Zucchini Cookies with Cream Cheese frosting (great way to add more veggies to your diet!) and Lime Meltaway Cookies.
Debi is a healthy food blogger with great recipes…I have tried several of them, and they have all been very good. If you are not familiar with her blog, you definitely should check it out!
Making these candied pecans was very easy. I couldn’t follow Debi’s instructions exactly because I don’t own a candy thermometer, but honestly, I don’t think you need one. Mine came out great without it.
You start by combining the sugar, cinnamon, cream of tartar, and boiling water in a saucepan. Cook the mixture over medium heat until it comes to a boil. I kept my heat on medium and let it “slow boil,” continuously stirring, for about 8 minutes or so.
Next remove the saucepan from the heat, and stir in the pecans. Let them cool a few minutes and then add the vanilla, and stir until the pecans are evenly coated. Spoon the pecans out on to a sheet of parchment paper and separate them with a fork.
Let them cool. Then store them in an airtight container at room temperature. They will keep for about 2 weeks.
Candied pecans make great gifts too!
So easy…and so delicious! It’s hard to stop snacking on them.
Candied pecans are quite versatile too. Use them in salads or top desserts with them. Give them as gifts. You can bring them to your annual cookie exchange, or add them to your holiday dessert table. I’m sure there is something else I am not thinking of…how would you use them?
- 2 cups sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon cream of tartar
- ½ cup boiling water
- 3 cups pecan halves
- 1 teaspoon vanilla
- Stir together the sugar, cinnamon, cream of tartar, and boiling water in a small saucepan.
- Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Continue to cook at a slow boil over medium heat for about 8 minutes or so, stirring constantly.
- Remove saucepan from heat, and stir in pecans.
- Let cool for a few minutes, and then add vanilla, and continue to stir until pecans are evenly coated.
- Pour pecans onto a sheet of parchment paper.
- Separate nuts that have clumped together with a fork.
- Let cool.
- Store in an airtight container at room temperature for up to 2 weeks.