Southern Cinnamon Sugared Pecans

Recipe by kitty.rock
READY IN: 15mins
YIELD: 3 cups




  • In a large sauce pan over medium heat, combine evaporated milk, sugar, water and vanilla.
  • Heat mixture, stirring often, until sugar is dissolved.
  • Add cinnamon and stir. Some may float on top.
  • Add 3 cups of pecans to mixture and stir to cover.
  • Continue stirring pecans in mixture until pecans become coated well and mixture cooks away (gets absorbed/crystalized on the the pecans).
  • Spread hot coated pecans on wax paper; try to separate them as you spread them on the paper.
  • Let pecans cool completely.
  • Break apart pecans and store in air-tight container for up to 2 weeks.
  • To give as gifts, put in decorative glass jars or decorative tins lined with wax paper.
  • NOTE: I've tried using brown sugar (1:1 with the white sugar), but the pecans have a tendency to come out sticky and the sugars don't get 'crystalized'. I have not tried these with turbinado or unbleached cane sugar yet. If they don't turn out right, I'll have to keep them for myself !