Cinnamon Vanilla Candied Nuts Recipe
I know what you are thinking, the date on this post is April and pecans are not in season. Well, this homesteading family eats pecans all year long.
Having 8 pecan trees and harvesting every fall gives us an over abundance of fresh pecans for the enjoying. But by middle of December, I personally have had enough of collecting, shelling, and eating pecans. So what I love to do is put the shelled pecans in a large Ziploc bag and store in the freezer. You can freeze any nuts like this if you don’t have pecans to collect. Freezing helps keep the nuts fresh and they take no time at all to thaw out.
Cost to make this recipe.
This recipe was adapted from Alice and the Mock Turtle food blog. All images and texts are original to this website; One Acre Vintage Homestead-Pumpkin Patch Mountain Homestead.
Cinnamon Vanilla Candied Nuts
Ingredients
- 3 cups pecans, shelled and halved…[$9.72]
- 1 cup white granulated sugar, …[$0.29]
- 2 tsp. ground cinnamon, …[$0.08]
- 2 tsp. vanilla extract, …[$1.40]
- ½ cup water, …[$0]
Instructions
- Preheat oven to 350 °F and line a cookie sheet with parchment or wax paper.
- Spread pecans on baking sheet and bake for 10 minutes.
- In a sauce pan, combine sugar, cinnamon, vanilla, and water. Cook on medium heat and stir until sugar dissolves.
- Take out pecans and add to sugar mixture. Stir occasionally to make sure all pecans are coated.
- Cook until all the liquid has cooked away.
- Pour warm pecans in baking sheet that was used for toasting pecans earlier and let cool completely.