Recipe by Desert Baker
These spiced pecans are very popular, particularly at bake sales. I don't remember where I got the recipe, but I've been making them for at least thirty years. The hardest part is not eating all the nuts as they cool.
Top Review by mums the word
Well you weren't kidding about eating too many nuts while they cool! My goodness, these are really good. I had to make a slight change to the spices as I did not have nutmeg, so replaced it with 1/4 tsp of allspice. I also used a mixture of pecans, walnuts and almonds. This is a great recipe for Xmas goody baskets! Thx for sharing. Made for Spring Pick a Chef 2011.
- 1 cup white sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup water
- 2 cups pecan halves (8 oz) or 2 cups walnut halves (8 oz)
Directions See How It's Made
- Combine sugar, salt, cinnamon, nutmeg, cloves, and water in a medium saucepan over medium heat, stirring constantly until sugar is dissolved.
- Continue cooking syrup, without stirring, to 238°F on candy thermometer, or until a little syrup dropped into cold water forms a soft ball.
- Remove from heat and add nuts, stirring gently until the mixture becomes creamy.
- Turn onto waxed paper (or a non-stick mat or jelly roll pan) and separate the nuts with a fork. Be careful because they will be hot. Let dry and store in an air-tight container.