Candied Pecans

No matter if you say Pee-can or pah-can...

once fall hits I just love Pecans and most of all Candied Pecans! Here are some of my favorite and family traditions to deck your holiday spirit :)

CANDIED PECANS 1/4 c Pecans 2 tbsp sugar 2 tbsp water Take pecans and put them into a saucepan with sugar and water, stirring to dissolve sugar, and bring them to a boil. Once it hits a boil immediately turn down the heat to a low simmer. Make sure to watch your pecans, ideally, you want them to be golden and fully coated so you may have to stir them a bit into the mixture. Keep your pecans on the stove until your syrup has fully emerged your pecans. Once your syrup is gone play your pecans out on a sheet of parchment paper and let them dry, if they do not dry out to a nice crunch then you may place them into the oven at 350* for a few minutes, be sure to watch them! Traditional Southern Pecan 1 c sugar 1 tsp cinnamon 1 egg white 1 tbsp water 1 lb pecans 1 tsp salt Preheat your oven to 250 degrees F (120 degrees C). Mix your sugar, cinnamon, and salt together in a bowl. In a separate bowl whisk your egg white with a tbsp of water until frothy. Once frothy mix in your pecans until coated and slowly start mixing in the sugar mixture until the pecans are evenly coated. Spread coated pecans onto a baking sheet covered with parchment paper and bake for 1 hour stirring every 15 min until the pecans are golden brown.

A Tasty Mix-up 2 3/4 c Pecan 2 tbsp dairy-free butter substitute 1 c sugar 1/2 c water 1/2 tsp salt 1/2 tsp cinnamon 1 tbsp vanilla Bake your #pecans in a shallow baking pan at 250* for 10 minutes or until warmed. Grease a second baking pan with 1 tbsp butter/substitute and set aside. Grease a large heavy saucepan with remaining butter/substitute and add sugar, water, salt, and cinnamon. Bring to a boil and stir occasionally until sugar is dissolved. Remove mixture from heat and add vanilla. Stir in warm pecans until they are evenly coated. Spread on parchment paper and let cool.