Beebes 1, Santa 0.
If you get a gift from us, these will either look familiar or are going to look familiar come December 25. In the later case: SURPRISE!
Candied Pecans (or Almonds)
** We have tried walnuts, but they contain a lot of natural oil, which softens during baking and never hardens. The final product is chewy instead of crunchy.
1 lb. shelled almonds **we use 1 lb. 6 oz. bags of pecans with the same amount of ingredients below
|Less than half the total haul|
1 cup granulated sugar
1/2 cup cold water
1 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
Combine all ingredients except nuts, in a pan. Bring to a boil. Remove from heat and stir in nuts.
Using a slotted spoon to transfer nuts to a wax-paper-lined cookie sheet and reserve sauce.
Initially the sauced nuts will look wet, not "candied."
|Thoroughly sauced nuts.|
Bake at 350 degrees F for 20 min, stirring (with a spatula to loosen nuts from the wax paper) every 5 min and basting sparingly with reserved sauce after 10 and 15 mins.
|After 5 min, very little sticking|
|Drizzle drizzle drizzle|
By the 15 min stirring the "candied" sugar crust will start to appear.
|After 15 min, sticking to the wax paper is normal|
Transfer nuts to separate wax-paper-lined cookie sheet to cool.
Almonds cool to look like this.
We mix almonds and pecans before packaging.
|Minus what we saved for ourselves....|
Off-season diet approved. I promise.