Candied Vanilla Pecans
You know how they say you should bake fresh cookies before an open house so that your house will smell more enticing to potential buyers? I’m going to go ahead and claim that instead of cookies, you should make these Candied Vanilla Pecans. My house smelled AMAZING last night when I made these. They bake for an entire hour, so the wonderful sweet vanilla scent lingers for a good while. I honestly didn’t want to go to bed and miss any of the awesome smelling air in our place.
The pecans were still warm when I went to bed so I didn’t get to try them until today. Let me tell you, they taste better than they smell. This recipe is amazing. If you’re looking for a last minute holiday gift to make or even a snack to take to a holiday potluck, definitely give this simple recipe a shot.
One Year Ago: Toffee Pecan Cookies
Two Years Ago: Pecan Pie
Four Years Ago: Squash Bisque
Candied Vanilla Pecans
Ingredients:
4 cups (~1 lb) pecans
1 egg white
1/2 tsp vanilla
1 Tbsp water
1 tsp cinnamon
1 heaping tsp sea salt
3/4 cup vanilla sugar (If you don’t have vanilla sugar, substitute regular sugar and increase the vanilla extract to 1 tsp)
Directions:
Preheat your oven to 250 and line a large baking sheet with parchment paper.
Mix together the sugar, cinnamon and sea salt.
In a large bowl combine the egg white, vanilla and water. Beat the egg until it’s light and frothy. Stir in the pecans and mix well. Pour in the sugar mixture and stir until all the pecans are coated.
Dump the mixture onto your large baking sheet and spread the nuts out evenly.
Bake about 1 hour making sure to stir every 15 minutes and break up any large clumps.
Cool completely on the baking sheet on a wire cooling rack.
Recipe from Miss Lemonie
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
im so sad it has come to an end too! anyway these must be pretty tasty
mmmmm those are one of our faves..i made them a TON last year..soo good
yours look great
These look delicious!! I bet they’d go over great at a 4th of July party! I loved your strawberry week- such a great idea!! 🙂
These look great! We definitely don’t need 3 dozen though and wouldn’t want so many to go bad. Do you think they’d freeze well? I was thinking of doing what you did with freezing the chocolate chip dough a few weeks back, but I’m not sure if the strawberries throw a wrench into the mix.
Sarah,
I’m not sure if these will freeze well. They were definitely best the day they were baked. Nice and crispy like a shortcake. The second day they were a bit more soft. I’d definitely be nervous to freeze them, but if you try it, let me know how it goes.
just made these, and we loved them! a nice little hot weather treat.
cheers,
*heather*
Yum! I’m planning to take my kidlets strawberry picking for the first time. This looks like a great way to use some berries.
Gena
I made mine canelle-style so they look like little pink footballs and sprinkled them with turbinado sugar…SUPER YUMMY!