Candied Pecans

1. 1

   Line a half sheet pan with parchment paper or a Silpat liner and preheat the oven to 250 degrees F (yes, 250 degrees F).

2. 2

   Spread pecan halves on prepared sheet pan and toast in preheated oven for 10 minutes.

3. 3

   In a small saucepan (preferably nonstick, like this caramel pot) over medium-high heat, combine butter, sugar, water, salt, and cinnamon (use a silicone coated whisk if you have a hard time breaking up the clumps of cinnamon).

4. 4

   As soon as the sugar is completely dissolved, stop stirring and insert a candy thermometer.

5. 5

   Continue cooking, without stirring, until the temperature of the sugar syrup reaches 246 degrees F (soft ball stage).

6. 6

   Remove sugar syrup from heat and stir in vanilla, followed by the toasted pecans; toss until pecans are completely coated.

7. 7

   Pour coated pecans onto prepared sheet pan, spreading into a single layer.

8. 8

   Bake for 3040 minutes, stirring every 10 minutes.

9. 9

   Remove from oven and cool completely before storing in an airtight container.

No additional tips available.