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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Candied Cinnamon Pecans Recipe

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This recipe for Candied Cinnamon Pecans is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ⅓ cup pecans
¼ cup maple syrup
¼ cup corn syrup
¼ cup sugar
2 teaspoons cinnamon
Pinch of pumpkin pie spice
Directions:
Directions:
Preheat oven to 350º.

Place pecans on cookie sheet or baking pan and lightly toast -- about 6-7 minutes, depending on your oven. Nuts are done when you can smell a nutty, toasted scent.

Mix syrups together. Remove pecans from oven and pour syrup over them. Stir to coat nuts evenly, and return to oven.

Mix sugar, cinnamon and pumpkin pie spice in a large bowl.

As nuts continue cooking, the syrup will begin to coat them thoroughly. Check often, stirring occasionally. Pecans are ready to be removed from the oven when all the syrup is clinging to them.

Pour the hot pecans into the large bowl of spiced sugar. Toss well until the pecans are thoroughly sugared. Spread on a cookie sheet in a single layer and allow to "set." Enjoy warm or at room temperature. You may also box them in cellophane-lined, holiday decorated tins and give as gifts. They will be appreciated!

*Note: Walnuts, almonds, cashews, hazelnuts and even peanuts are also delicious when prepared in this way!

 

 

 

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