Southern Cinnamon Sugared Pecans

1. 1

   In a large sauce pan over medium heat, combine evaporated milk, sugar, water and vanilla.

2. 2

   Heat mixture, stirring often, until sugar is dissolved.

3. 3

   Add cinnamon and stir. Some may float on top.

4. 4

   Add 3 cups of pecans to mixture and stir to cover.

5. 5

   Continue stirring pecans in mixture until pecans become coated well and mixture cooks away (gets absorbed/crystalized on the the pecans).

6. 6

   Spread hot coated pecans on wax paper; try to separate them as you spread them on the paper.

7. 7

   Let pecans cool completely.

8. 8

   Break apart pecans and store in air-tight container for up to 2 weeks.

9. 9

   To give as gifts, put in decorative glass jars or decorative tins lined with wax paper.

10. 10

    NOTE: I've tried using brown sugar (1:1 with the white sugar), but the pecans have a tendency to come out sticky and the sugars don't get 'crystalized'. I have not tried these with turbinado or unbleached cane sugar yet. If they don't turn out right, I'll have to keep them for myself !

* Per serving · 4 servings · Values may vary.

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