Spiced Vanilla Pecans
Ingredients
- 1 lb pecan halves ⓘ
- 6 cups water ⓘ
- 1/2 cup superfine sugar (see Note) ⓘ
- 3 tablespoons sweet butter, melted ⓘ
- 1 tablespoon corn syrup (light preferably) ⓘ
- 1 tablespoon vanilla extract (splurge on the real stuff) ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon freshly grated nutmeg (I use my Microplane Zester) ⓘ
- 1/4 teaspoon ground allspice ⓘ
- 1/8 teaspoon fresh ground pepper ⓘ
Instructions
- Note: If you don't have superfine sugar (in Britspeak: caster sugar) then you can whirl regular granulated sugar in the food processor for about 5 minutes.
- You can skip this and just use granulated sugar, but please make sure it dissolves completely before leaving the pecans to sit.
- In a large pot, boil the pecans in the water for 1 minute.
- Drain well.
- While they're still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract.
- Mix well and let the nuts sit, covered, for at least 12 hours, up to 24 hours.
- Preheat the oven the 325 degrees F.
- Put the nuts on a cookie sheet (make sure it's rimmed so the nuts don't fall off).
- Bake the nuts for 30 minutes, stirring every 5 minutes.
- The nuts should brown nicely.
- I know, they are brown already, what I mean is that they should be a little darker, and crisp looking.
- However, they won't actually get crisp until they cool.
- Meanwhile, combine all the spices in a large bowl.
- The minute, the actual instant that the nuts are done, add them to the spices and toss them until they are well covered.
- Pat the nuts back down on the cookie sheet in a single layer, so they can cool without clumping together.
- Cool thoroughly, and store in an airtight container.
Nutrition & Diet Analysis (per serving)
585
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).