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Winter Spiced Candied Pecans

These Winter Spiced Candied Pecans take less than a half hour to make and a lot less time to consume. They make for an amazing last minute hostess or holiday gift. A great introduction to “candy making” with ease. You’ll want to make several batches for all the living angels in your life.

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Winter Spiced Candied Pecans

A warm, welcoming, well-sugared, spiced candied pecan delight.

Equipment

• candy thermometer
• medium-sized saucepan
• heat-proof spatula or wooden spoon
• Silpat, waxed paper, or parchment
• large slotted spoon [helpful, but not required]

Ingredients

• 1 cup sugar
• ⅓ cup evaporated milk
• ½ tsp cinnamon
• ½ tsp cardamom
• ¼ tsp nutmeg
• ⅛ tsp cloves
• 1 tsp pure vanilla extract
• 2 cups pecan halves

Instructions

• Place a Silpat, piece of waxed paper, or parchment, on a large baking sheet.
• In a medium saucepan fitted with a candy thermometer, combine the sugar, evaporated milk, and spices.
• Bring the mixture to a boil over medium high heat and stir consistently, making sure to keep the sugar on the bottom of the pan from burning.
• Once boiling, reduce the heat to medium/medium low as the mixture continues to boil.
• When the mixture reaches 234℉ on the thermometer (the soft ball stage is approx 234-238℉), turn the heat to low and stir in your vanilla. The mixture will foam up a bit and sizzle.
• Immediately add the pecans and stir until combined and coated.
• Using a spoon [a slotted spoon is ideal] or spatula, transfer the pecans to the prepared lined sheet, spreading out the individual nuts-in-candy as much as possible.
• Allow to cool completely.
• Store in an airtight container for 7-10 days.

Notes

This recipe is a gentle adaptation of “Georgia Spiced Pecans,”  The Lady and Sons, Too! @ 2001 by Paula Deen, Random House.

Enjoy! Enjoy! Enjoy!