Readers of this blog may remember the abundance of pecans we have had this winter. I cannot begin to say how many my husband has picked up so far and the ground is still covered. Two friends came over today and picked up enough to fill several boxes that pretty much filled the back seat of the car. We have so many unshelled ones in bags and boxes in our laundry room that we literally have to move and/or climb over pecans to get to the washer and dryer. And that does not include the 50 plus pounds that are shelled and bagged (and already eaten, given away or sold).
So when I need to take a dish to an event, most of the time at least one of them will include pecans. I brought out my old favorite recipe for spiced pecans for a New Year’s eve party. Just getting around to posting it but it would be equally as good for a Super Bowl party or just to nibble on. They are so good you might want to keep them for yourself and not share. The guys did away with them pretty fast on New Year’s eve.
SPICED PECANS
1 cup sugar
1/4 teaspoon salt
1/2 cup water
1 teaspoon vanilla
1 teaspoon cinnamon
2 1/2 cups pecan halves
Combine all ingredients except vanilla and pecans in saucepan. Cook over medium heat to 230 degrees on a candy thermometer or until it spins a thread. Remove from heat; add vanilla and pecans. Stir until nuts are coated and mixture becomes creamy. Pour onto greased plate or waxed paper. With spoon or fork, separate nuts as they cool.
Note: If your pecans are frozen, let them reach room temperature before using in this recipe or it will not turn out right. I know this from experience!
