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    Candied Pecans!!

    By The Chef | November 16, 2007

    It’s time again for some fall favorites! This time it is Candied Pecans. I LOVE these things-and what is so nice, you can add them to anything. I even love them in green salads, although you mostly see them in Waldorf Salad. Just like the Pomegranates a few posts down–I love sprinkling candied pecans over vanilla bean ice cream! Now that is HEAVEN!

    We make a yummy caramel sauce for ice cream, and these pecan’s on top of the caramel is fabulously good too!

    CANDIED PECANS  

    1/4 tsp. salt
    1 c. sugar
    1/2 tsp. cinnamon
    6 tbsp. milk
    1/2 to 3/4 c. pecans
    1 tbsp. vanilla

    Mix first 4 ingredients and bring to a boil over medium heat, stirring occasionally. A heavy pan does better as thinner pans sometimes cause it to burn. Cook to soft boil stage. Remove from heat; add vanilla and pecans. Stir until all are coated well and until coating crystallizes. Quickly pour onto waxed paper and separate with 2 forks.

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