German Roasted Candied Pecans

• Condiments

  • 1 tbsp Corn syrup

• Baking & Spices

  • 1 cup Brown sugar
  • 1 tbsp Cinnamon, ground
  • 1/8 tsp Salt
  • 3/4 cup Sugar, granulated white

• Nuts & Seeds

  • 3 cups Pecans, raw

• Liquids

  • 1/3 cup Water

• Other

  • ½ teaspoon vanilla bean paste or extract

Found on southernfatty.com

Description

Ingredients

• 3 cups pecans, raw, halved
• 1 cup brown sugar
• ½ cup sugar, white granulated
• ⅓ cup water
• 1 tablespoon cinnamon, ground
• ⅛ teaspoon salt
• ½ teaspoon vanilla bean paste or extract
• ¼ cup sugar, white granulated
• 1 tablespoon corn syrup

Directions

• Pre-heat oven to 350 F.
• Prepare a baking sheet with a silicone baking mat (preferred) or parchment paper.
• In a large sauté pan (with taller, straight sides), combine sugars, water, cinnamon, salt.
• Heat over medium heat until it boils.
• Add pecans and vanilla.
• Stir vigorously and continuously. Dont stop stirring!
• Keep stirring (good arm workout) until you see the liquid all evaporates and the pecans are left with a dry-looking coating (see blog pictures for an example).
• Reduce heat slightly.
• Continue stirring (constantly) until you see the sugar coating start to melt. This may take a few minutes.
• Add the final glaze ingredients (sugar and syrup) once the sugar coating has started to melt on the nuts.
• Stir in well until glossy and coated.
• Turn out pecans onto prepared pan in a single layer.
• Bake for 10 minutes to roast the nuts. This step is critical to preventing softened pecans.
• Remove and cool completely.
• Enjoy! - More recipes on SouthernFATTY.com

Nutrition