Wednesday, December 14, 2011
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Candied Vanilla Pecans

You know how they say you should bake fresh cookies before an open house so that your house will smell more enticing to potential buyers? I’m going to go ahead and claim that instead of cookies, you should make these Candied Vanilla Pecans. My house smelled AMAZING last night when I made these. They bake for an entire hour, so the wonderful sweet vanilla scent lingers for a good while. I honestly didn’t want to go to bed and miss any of the awesome smelling air in our place.

The pecans were still warm when I went to bed so I didn’t get to try them until today. Let me tell you, they taste better than they smell. This recipe is amazing. If you’re looking for a last minute holiday gift to make or even a snack to take to a holiday potluck, definitely give this simple recipe a shot.

One Year Ago: Toffee Pecan Cookies
Two Years Ago: Pecan Pie
Four Years Ago: Squash Bisque

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Candied Vanilla Pecans

Ingredients:

4 cups (~1 lb) pecans
1 egg white
1/2 tsp vanilla
1 Tbsp water
1 tsp cinnamon
1 heaping tsp sea salt
3/4 cup vanilla sugar (If you don’t have vanilla sugar, substitute regular sugar and increase the vanilla extract to 1 tsp)

Directions:

Preheat your oven to 250 and line a large baking sheet with parchment paper.

Mix together the sugar, cinnamon and sea salt.

In a large bowl combine the egg white, vanilla and water. Beat the egg until it’s light and frothy. Stir in the pecans and mix well. Pour in the sugar mixture and stir until all the pecans are coated.

Dump the mixture onto your large baking sheet and spread the nuts out evenly.

Bake about 1 hour making sure to stir every 15 minutes and break up any large clumps.

Cool completely on the baking sheet on a wire cooling rack.

Recipe from Miss Lemonie

Candy and Fudge, Dessert
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9 Responses to “Yellow Cupcakes with Swiss Meringue Buttercream”

  1. #
    1
    cakewhiz — March 30, 2011 at 6:40 am

    I agree with you…i think the right type of frosting can really change the flavor of a cake/cupcake.
    Your cupcakes turned out beautifully and i am sure they taste superb!

  2. #
    2
    beantownbaker — March 30, 2011 at 5:17 pm

    Are you coming to Cupcake Camp? I haven’t decided what I’m making, but it’ll likely include SMBC. If you try mine and hate it, I’ll have to accept that you just don’t like it.

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    3
    beantownbaker — March 30, 2011 at 5:17 pm

    Sorry to make you crave desserts!

  4. #
    4
    beantownbaker — March 30, 2011 at 5:17 pm

    Aww thanks. Practice makes perfect. I don’t even want to think about how many cupcakes I’ve frosted…

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    5
    beantownbaker — March 30, 2011 at 5:18 pm

    I enjoy carrot cake but Hubby doesn’t like it, so I never make it. I just might have to soon though…

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    6
    beantownbaker — March 30, 2011 at 5:18 pm

    Ha that’s funny. I’m not going to lie, I love me some cookie cake!

  7. #
    7
    beantownbaker — March 30, 2011 at 5:18 pm

    Thanks!

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    8
    wearenotmartha — March 30, 2011 at 6:07 pm

    These are absolutely beautiful! And I love the idea of swiss meringue buttercream 🙂

    Sues

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    9
    Lara — April 3, 2011 at 2:11 pm

    what tip number do you use to get your perfect looking frosting swirl? i’ve been having a difficult time making it look symmetrical!

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