Cinnamon and Sugared Pecans
Sweet, crunchy, snappy pecans, make a delightful addition to your Purim basket or just for nibbling around the house. Make sure your cinnamon is fresh and nicely spicy.
6 cups shelled pecan halves
1 1/2 cups sugar
1/4 cup water
1 tablespoon vanilla, optional
2-3 teaspoons cinnamon
Preheat oven to 350 degrees.
Nuts need to be toasted first for best flavor.
To toast nuts, place all nuts on a large or two medium baking sheets which have been lined with baking parchment. Bake until evenly browned, checking nuts often, about 20-25 minutes. Taste to verify doneness. Nuts will be a touch more crunchy and fragrant.
In a medium saucepan, over medium heat, stir together sugar, water, and cinnamon. Cook, stirring to dissolve sugar, about 5-6 minutes.
Remove from stove and let cool 2-3 minutes, then stir in vanilla.
Preheat oven to 350. Line one large or two medium baking sheets with baking parchment.
Fold in nuts into sugar-cinnamon mixture and stir to coat.
Spread nuts out evenly, in a shallow layer on a large or two medium baking sheets.
Bake to dry nuts out, 15-20 minutes, tossing every once in awhile to coat and bake nuts evenly. Sugar will bubble up and ooze out from nuts and eventually get crusty looking. Be careful not to over brown nuts and test one at the fifteen minute mark to see if it is done. As they cool, nuts will become crunchy – although they may not seem crunchy right away. Under baked nuts may taste soft even after cooling.
Remove from oven and place nuts on a large cool baking sheet. Makes about 1 3/4 pounds of nuts.