April 24, 2011

Candied Pecans


Makes 2 Cups

1/4 honey
1 1/2 tablespoons whiskey
1 3/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups raw unsalted nuts - pecans, walnuts, your choice

Preheat oven to 300F

In a large bowl, mix together the honey, whiskey, vanilla, cinnamon, salt. Add the nuts and mix well.

Spread coated nuts on a large well greased or silpat lined baking sheet and bake for 20 minutes. Stir and scrape them up every 5 minutes with a heat proof spatula and return the pan to the oven until the nuts smell good and are a deep glossy brown. Be careful not to burn.

When the nuts are cool, dry and set, store them in an airtight container in the refrigerator for 3 weeks.

I used these nuts as an accompaniment to banana cream pie. I froze the left overs and plan to grind them up in a tart crust for some crunch.

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