Food recipes
Candied Pecans
Candied Pecans Ingredients: nuts, pecans butter, without salt sugars, granulated water, bottled, generic salt, table spices, cinnamon, ground vanilla extract Directions: Line a half sheet pan with parchment paper or a...
Candied Pecans
Ingredients:
nuts, pecans
butter, without salt
sugars, granulated
water, bottled, generic
salt, table
spices, cinnamon, ground
vanilla extract
Directions:
Line a half sheet pan with parchment paper or a Silpat liner and preheat the oven to 250 degrees F (yes, 250 degrees F).
Spread pecan halves on prepared sheet pan and toast in preheated oven for 10 minutes.
In a small saucepan (preferably nonstick, like this caramel pot) over medium-high heat, combine butter, sugar, water, salt, and cinnamon (use a silicone coated whisk if you have a hard time breaking up the clumps of cinnamon).
As soon as the sugar is completely dissolved, stop stirring and insert a candy thermometer.
Continue cooking, without stirring, until the temperature of the sugar syrup reaches 246 degrees F (soft ball stage).
Remove sugar syrup from heat and stir in vanilla, followed by the toasted pecans; toss until pecans are completely coated.
Pour coated pecans onto prepared sheet pan, spreading into a single layer.
Bake for 3040 minutes, stirring every 10 minutes.
Remove from oven and cool completely before storing in an airtight container.
Ingredients:
nuts, pecans
butter, without salt
sugars, granulated
water, bottled, generic
salt, table
spices, cinnamon, ground
vanilla extract
Directions:
Line a half sheet pan with parchment paper or a Silpat liner and preheat the oven to 250 degrees F (yes, 250 degrees F).
Spread pecan halves on prepared sheet pan and toast in preheated oven for 10 minutes.
In a small saucepan (preferably nonstick, like this caramel pot) over medium-high heat, combine butter, sugar, water, salt, and cinnamon (use a silicone coated whisk if you have a hard time breaking up the clumps of cinnamon).
As soon as the sugar is completely dissolved, stop stirring and insert a candy thermometer.
Continue cooking, without stirring, until the temperature of the sugar syrup reaches 246 degrees F (soft ball stage).
Remove sugar syrup from heat and stir in vanilla, followed by the toasted pecans; toss until pecans are completely coated.
Pour coated pecans onto prepared sheet pan, spreading into a single layer.
Bake for 3040 minutes, stirring every 10 minutes.
Remove from oven and cool completely before storing in an airtight container.