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

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16 Responses to “Blackberry Lime Curd”

  1. #
    1
    Mal @ The Chic Geek — March 18, 2013 at 10:01 am

    How yummy, and the color is so beautiful!

    • beantownbaker — March 18th, 2013 @ 10:59 am

      Yes, I absolutely love the color of this curd!

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    2
    Megan — March 18, 2013 at 10:41 am

    I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.

    • beantownbaker — March 18th, 2013 @ 11:00 am

      The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.

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    3
    Ashley Bee (Quarter Life Crisis Cuisine) — March 18, 2013 at 2:16 pm

    I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?

    • beantownbaker — March 18th, 2013 @ 3:21 pm

      Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.

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    4
    Shannon — March 19, 2013 at 10:13 am

    this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…

    • beantownbaker — March 19th, 2013 @ 12:48 pm

      Key lime curd – YUM! Did you juice them yourself? They’re so tiny.

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    5
    Sues — March 19, 2013 at 11:21 am

    I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂

    • beantownbaker — March 19th, 2013 @ 12:47 pm

      I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…

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    6
    Michelle — March 21, 2013 at 7:51 am

    This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.

    • beantownbaker — March 25th, 2013 @ 1:18 pm

      I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…

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    7
    Jenny — April 2, 2013 at 3:03 pm

    If you make a cake or something with the curd in it or on it does it need to be refrigerated?

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    8
    Emily — October 20, 2013 at 1:38 pm

    This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx

    • beantownbaker — October 23rd, 2013 @ 12:26 am

      It made probably 2.5-3 cups of curd. Hope you enjoy it!

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