Description
These perfectly sweet and crunchy candied pecans are coated in a cinnamon-sugar glaze and baked to golden perfection. Ideal for holiday snacks, salad toppings, or thoughtful homemade gifts, this easy recipe delivers rich flavor with a delightful crisp texture.
Ingredients
Scale
Ingredients
- 1 pound (about 4 cups) pecan halves
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and facilitate cleanup.
- Prepare Sugar Mixture: In a medium saucepan over medium heat, combine the granulated sugar, ground cinnamon, salt, and water. Stir constantly until the sugar dissolves and the mixture begins to simmer, creating a syrup base for the pecans.
- Add Vanilla and Pecans: Remove the saucepan from heat and stir in the vanilla extract. Immediately add the pecan halves to the syrup and stir well to coat every pecan evenly with the cinnamon sugar glaze.
- Arrange on Baking Sheet: Spread the coated pecans in a single, even layer on the prepared baking sheet. Ensuring they are spread out helps them bake evenly and crisp up properly.
- Bake and Stir: Bake the pecans for 35 to 40 minutes, stirring every 10 to 15 minutes to prevent burning and to ensure the glaze caramelizes evenly on all sides.
- Cool Completely: When done, remove the pecans from the oven and let them cool completely on the baking sheet. As they cool, they will harden and become delightfully crisp.
- Store: Once cooled, store the candied pecans in an airtight container to maintain freshness and crunch.
Notes
- For a richer, more complex flavor, substitute half the water in the sugar mixture with pure maple syrup.
- These candied pecans make excellent holiday gifts or add a sweet crunch to salads and desserts.
- Using parchment paper or a silicone baking mat is essential to prevent sticking and ease cleanup.
