Usually popcorn is our go to movie snack. When I went to the kitchen I found out that we were out! Ken decided to try these Spiced Candied Pecans. Ken and I watched a movie the other night and he made these Spiced Candied Pecans and they were absolutely fabulous. They are the type of snack that if you eat one, you just can’t stop!
I don’t know about you, but I love a snack that is sweet and has a little kick of spice and these fit the bill perfectly. The only trouble is I couldn’t stop eating them!!
They are very easy to make, but do take some time in the oven and require a couple of stirs along the way.
You start by softening the pecans in a simple syrup and then you add the spice! Cinnamon, nutmeg, ginger, and allspice make the most delicious spice mix when combined with the sugar. The mix sticks perfectly to the softened pecans.
You toast the pecans in the oven long enough to harden the sugar and spice mix. This also will help dry out the pecans. They have that crunch that makes a snack so satisfying.
I love that you can store these Spiced Candied Pecans for up to two weeks. There are so many things you can do with these delicious little treats. Wouldn’t they be great on an ice cream sundae?
After we tried them on movie night we were hooked. We had a small get together at our house last week and we had several little appetizers and snacks laid out while the meal was being prepared. We noticed that we weren’t the only ones that enjoyed these. The bowl of these Spiced Candied Pecans didn’t take long to disappear!
Try them at a party or just for a treat on a family movie night! You will love them!
Spiced Candied Pecans
Ingredients
- 4 cups sugar, divided
- 3 cups water
- 1 pound pecan halves
- 1 tablespoon cinnamon, ground
- 2 teaspoons nutmeg, ground
- 2 teaspoons ginger, ground
- 1 teaspoon allspice, ground
Instructions
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Preheat your oven to 275 degrees.
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In a large saucepan, combine 3 cups sugar, water and pecans.
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Bring to a simmer over high heat, then reduce the heat to maintain a gentle simmer, and cook the pecans until softened, about 10 minutes.
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While the pecans are simmering, combine the cinnamon, ginger, nutmeg and allspice in a small bowl, along with the remaining 1 cup sugar.
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Drain the pecans (discard the pecan simple syrup or save for another use), and place in a large bowl.
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Sprinkle over the spiced sugar and toss to coat the pecans completely.
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Spread the pecans on a parchment-lined rimmed baking sheet.
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Toast the pecans until the sugar is hardened and the pecans are dried through, 40 to 60 minutes, tossing every 10 minutes or so.
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Cool the pecans on the baking sheet. The pecans will keep up to 2 weeks stored in an airtight container in a cool place.
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