Prep 5 mins
Cook 20 mins
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.
- 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)
- 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.
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.
I made these for a fund raiser in October. They got rave reviews from everyone who ate them. They were simple and easy to make. I highly recommend this recipe especially now at the holiday season.