Servings: 8 people
- 3.5 cups pecan halves
- 1 cup sugar
- 1 tsp. kosher salt
- 1 tsp. cinnamon *you can add more cinnamon if you like your pecans heavily spiced.
- 1/3 cup whole milk
- 1 tsp. pure vanilla extract
Combine the sugar, salt, cinnamon, and milk in a deep, heavy sauce pan. Keep in mind you will add the nuts to this pan so it needs to be big enough for you to stir freely.
Place pan over medium heat, insert a candy thermometer into the sugar mixture, and stir continuously until all the sugar is dissolved.
Continue stirring and heating slowly until mixture reaches the soft ball temperature on the candy thermometer (238ºF).
Working very quickly, remove the mixture from the heat and stir in the vanilla extract.
Add pecans to the sugar mixture and stir until creamy and fully coated.
Turn out the pecans onto parchment paper and separate any clumps that might have formed. Let them cool completely before storing them.
Note: if you do not have a candy thermometer, you can use a quick-read digital thermometer, BUT be sure to test the temperature very frequently to ensure the readings are accurate. It is VERY IMPORTANT to get the temperature accurate for this recipe to work properly.
Sodium: 244mg | Calcium: 48mg | Vitamin C: 1mg | Vitamin A: 41IU | Sugar: 27g | Fiber: 4g | Potassium: 191mg | Cholesterol: 1mg | Calories: 406kcal | Saturated Fat: 3g | Fat: 32g | Protein: 4g | Carbohydrates: 32g | Iron: 1mg