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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10 Responses to “Pumpkin Pecan Pie Candy”

  1. #
    1
    Cathy — October 28, 2009 at 2:14 pm

    yours looks awesome too!

  2. #
    2
    The Novice Chef — October 28, 2009 at 2:49 pm

    I have now seen these on a few different blogs…guess I have to break down and make them soon! They just look so dang tasty!

  3. #
    3
    oneordinaryday — October 28, 2009 at 2:55 pm

    These sound great. Do they have to be served chilled? I’m bookmarking to make for the holidays. Thanks!

  4. #
    4
    Jen — October 28, 2009 at 2:59 pm

    I served them at room temp. They are just a bit more firm directly out of the fridge.

  5. #
    5
    We Are Not Martha — October 28, 2009 at 4:18 pm

    Mmm! I’m always looking for new ways to bake/cook with pumpkin and these look fabulous. Great to put in a little tin for a holiday gift 🙂

    Sues

  6. #
    6
    ellysaysopa — October 28, 2009 at 5:04 pm

    These look great! I bet they would be great rolled in crushed graham crackers too. Mmm.

  7. #
    7
    Jen — October 28, 2009 at 5:26 pm

    I was thinking that too Elly! I had some crushed graham crackers in the pantry, but I wanted to try them true to the recipe for the first go at it.

  8. #
    8
    nutmegnanny — October 28, 2009 at 9:28 pm

    They are so adorable:) You should submit them in a blog event another blogger and I started. They look so delicious!

  9. #
    9
    bridget {bake at 350} — October 31, 2009 at 12:43 pm

    You were pumpkin-busy!!! YUM!

  10. #
    10
    Ingrid — November 2, 2009 at 6:59 pm

    They look good but I’m not sure of the coconut, pecan, and pumpkin together.
    ~ingrid

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