Sugared Pecans is one of those recipes I’ve been making for years, and I have no idea where it originally came from. What I do know is that these pecans are super delish, super easy, and people just love ’em. And, the house smells amazing when you make them!
I’m pretty sure this was the first thing to disappear at the baby shower.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Serving suggestions
The only special equipment that you’ll need is a (affiliate link) candy thermometer.
These would also be great as a DIY homemade Christmas gift!
I made these same pecans for a Bridal Shower I threw many many months ago!
Other great nut recipes
Click on the photo to get to the recipe
Crisp Pecans
Crockpot Herbed Almonds
Apricots with Basil-Cream Cheese and Almonds
Let’s connect
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe, please come back and leave a comment below letting us know how it goes.
Share a picture and tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Sugared Pecans Recipe
Sugared Pecans
Ingredients
- 2 cups sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon cream of tartar
- ½ cup boiling water
- 3 cups pecan halves
- 1 teaspoon vanilla
Instructions
- Stir together the sugar, cinnamon, cream of tartar, and boiling water in a small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to boil until mixture reaches 240° F (soft ball stage) on a candy thermometer, about 8 minutes total.
- Remove saucepan from heat, and stir in pecans. Let cool a few minutes, and add vanilla, stirring until pecans are evenly coated. Pour pecans onto a sheet of waxed paper, parchment paper, or a silpat. Separate the nuts with 2 forks. Let cool. Store in an airtight container at room temperature for up to 2 weeks.
Notes
I figured about 1/4 cup serving size
Oooh so sweet and salty!