Candied Nuts
I am quite sure people in other parts of the U.S. are familiar with pecans, but I know for a fact that we Southerners know this particular nut well. If a recipe calls for nuts, we have taste-tested it with pecans at least a few times. Which leads me to my latest recipe, candied nuts. I began craving these recently as I remembered the mall kiosk that used to sell caramel popcorn and candied nuts. I vividly remember that delicious, sweet, buttery smell. It was warm, soothing and fantastic. I craved that exact smell in my kitchen.
After some recipe browsing I’ve developed my own, and I must say I think I have a winner on my hands. This recipe would be perfect for anyone with a Valentine who is, dare I say, not a chocolate fan. These candied nuts offer the perfect balance of sweet and toasted nuttiness. If you prefer, you can substitute almonds, walnuts or mixed nuts; just make sure the nuts are unsalted.
Candied Pecans
2 cups pecan pieces
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 Tablespoons butter
1 teaspoon vanilla extract
Line baking sheet with foil or wax paper. Set aside
In a medium skillet combine all ingredients over medium-high heat. Stir occasionally.
Once sugar has started to melt reduce to low heat and continue cooking until sugar is bubbly, stirring occasionally.
Remove from heat. Pour mixture onto lined baking sheet. Let cool and break apart clusters.
*Note: This recipe would also be great with a bit of cinnamon added.
