Wednesday, April 17, 2013

Candied Pecans


2 ¾ cups pecan halves, raw

2 tbsp butter/ghee, softened, divided

3/4 cup pure maple syrup

½ tsp sea salt

½ tsp cinnamon

1 tsp vanilla extract


  1. Place pecans in a shallow baking pan in a 250 degree F. oven for 10 minutes, or until warmed. Grease a 15-inch x 10- inch x 1- inch baking pan with 1 tbsp butter/ghee or coconut oil; set aside.
  2. Grease the sides of a large heavy saucepan with remaining fat of choice. Add maple, salt and cinnamon. Cook and stir over medium heat until mixture comes to a boil. 
  3. Cook, without stirring, until a candy thermometer reads 236 degrees F. (soft-ball stage). Remove from heat; add vanilla. Stir in warm pecans until evenly coated.
  4. Spread onto prepared baking pan. Bake at 250 degrees F. for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool. Yield: about 1 Pound.

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