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Candied Pecans

From Diana Rattray,
Your Guide to Southern Food.
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Candied pecans, with cinnamon and vanilla.

INGREDIENTS:

  • 2 1/2 cups pecan halves
  • 2 teaspoons vegetable oil
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract

PREPARATION:

Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300° oven 20 to 25 minutes, stirring frequently. Cool.

Combine sugar, cinnamon, salt, and water in a saucepan; cook, stirring, over medium heat until sugar is dissolved. Boil to 236° of a candy thermometer, or to soft ball stage.* Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto waxed paper and use a fork to separate pecans.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

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