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Candied Pecans

User Rating 4 Star Rating (10 Reviews)


Candied Pecans
Candied pecans, with cinnamon and vanilla.


  • 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


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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User Reviews

Reviews for this section have been closed.

 4 out of 5
For my nutty family, Member rcwebber

I just popped a few of these sweet 'n salty puppies into my mouth and I must say they turned out great. Simple and easy, except I wish I had that candy thermometer to test the temp of the syrup--gave it about 25 minutes on the stove on medium. I didn't use wax paper since the candy coating started to harden pretty quickly. I just stirred with a spatula and kept them from sticking to eachother. I also sprinkled about a 1/2 c. of brown sugar on top as the syrup cooled. It gave it a little more texture. I'm flying to my family's house for Thanksgiving and I needed something easy to transport. I can't wait to share.

1 out of 1 people found this helpful.

See all 10 reviews

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