Ingredients
Ingredients
- 2 cups white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cream of tartar
- 1/2 cup boiling water
- 3 cups pecan halves
- 1 teaspoon vanilla extract
Instructions
- Prepare Syrup: Stir together the sugar, cinnamon, cream of tartar, and boiling water in a small saucepan until the mixture is well combined.
- Bring to Boil: Cook the mixture over medium heat, stirring constantly, until it comes to a full boil.
- Continue Cooking: Maintain a slow boil over medium heat for approximately 8 minutes, stirring constantly to prevent burning and ensure even cooking.
- Add Pecans: Remove the saucepan from heat and stir in the pecan halves, coating them thoroughly with the syrup.
- Flavor and Coat: Add the vanilla extract and continue stirring until pecans are evenly coated with the cinnamon-sugar mixture.
- Cool and Separate: Pour the coated pecans onto a sheet of parchment paper, spreading them out to prevent clumping. Use a fork to separate any nuts that stick together.
- Let Cool: Allow the pecans to cool completely so the coating hardens into a crisp candy shell.
- Store: Once cooled, store the candied pecans in an airtight container at room temperature. They can be kept fresh for up to 2 weeks.
Notes
- Use parchment paper to prevent sticking and make cleanup easier.
- Stir constantly during cooking to avoid burning the sugar.
- Ensure pecans are spread out while cooling to prevent clumping.
- Store in an airtight container to maintain freshness and crunchiness.
- You can adjust cinnamon quantity to taste for more or less spice.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Snacks
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
