• Charlotte Emily

Candied Cinnamon Pecans

Vegan Candied Cinnamon Pecans

These candied pecans are full of flavour... with the sweetness from the pecans, richness from the caramel and the hit of cinnamon in every bite, these are great for a quick energy-filled snack. The pecan in the centre of the caramel is relatively soft, in comparison to the crunchy caramel that coats it, which means you get that satisfying crunch with every pecan.


The thought of caramel may sound like it will take a while to make and be a bit difficult, but with the water, this is more a 'wet caramel'. This type of caramel is very easy to make, as it's much harder to burn than 'dry caramel' which doesn't have the water. That being said, it can still be burnt, so keep an eye on it! With the need for just a pan, baking tray and not too much time (other than to cool), these are really easy!


Jump to the Recipe ↓



How long does it take to melt the sugar?

It's not as much of a worry regarding burning the sugar, as we're melting it in water. That being said, we don't want to leave it for too long - as soon as it's melted in the water, we want to add the pecans. It's when the pecans have been added to the sugar mixture that we need to watch them, as this is when they will burn... not that it matters if a few on the bottom do, as it just gives them a stronger caramel flavour.


Can I use different nuts?

Of course, if pecans aren't for you, you can use whatever nuts you'd prefer. Almonds would be a particularly good replacement, or cashews are another choice. Whichever you choose, just make sure you use enough for the weight of the nuts to be the same as the pecans in the recipe.



What sugar should I use?

This recipe uses caster sugar, but if you would rather, you could use brown sugar. Brown sugar has a much deeper flavour and the caramel will be darker in colour, just make sure it doesn't stick to the bottom and burn (just like with the caster sugar).


Can I add other spices?

There is both cinnamon and mixed spice in the recipe, so if you wanted to add another flavour, ginger would be a good addition. But it's up to you, if you'd like to add another flavour that you like, or use just ginger instead of cinnamon for example, then go for it.



Do I need any fancy equipment?

Nope! With the pecans being covered in caramel, you may think that thermometers are needed, but this recipe doesn't need anything like that. With the need for just a pan, baking tray and spoon, these really are that easy, you can just keep an eye on the caramel and when it starts to thicken, it's done... easy!


How do I store these candied pecans?

These are really easy to store. Once the sugar coating the pecans has set, they can be stored in an airtight container for two weeks in a cool place, without losing any of their crunch.


 

What goes into these candied cinnamon pecans?

  • Pecans - this is what the recipe is all about!

  • Caster Sugar - the makes up the caramel (with the water) as it will melt and crystallise as it's heated.

  • Water - this makes a 'wet caramel' as the sugar first dissolves in the water, before caramelising. This will reduce the chances of it burning, but it can still happen so make sure you keep an eye on what's happening in your pan!

  • Cinnamon - this is the main flavour and works well with the sweetness of the caramel and sweet flavour of the pecans.

  • Mixed Spice - this adds to the cinnamon flavour.

  • Vanilla Extract - this boosts all the other flavours.


These candied pecans are full of flavour... with the sweetness from the pecans, richness from the caramel and the hit of cinnamon in every bite, these are great for a quick energy-filled snack. The pecan in the centre of the caramel is relatively soft, in comparison to the crunchy caramel that coats it, which means you get that satisfying crunch with every pecan.


The thought of caramel may sound like it will take a while to make and be a bit difficult, but with the water, this is more a 'wet caramel'. This type of caramel is very easy to make, as it's much harder to burn than 'dry caramel' which doesn't have the water. That being said, it can still be burnt, so keep an eye on it! With the need for just a pan, baking tray and not too much time (other than to cool), these are really easy!


 


Candied Cinnamon Pecans


Total Time :

Preparation Time : 5 minutes

Cooking Time : 15 - 20 minutes

Cooling Time : 1 hour


Ingredients

  • 450g Pecans

  • 350g Caster Sugar

  • 100g Water

  • 1 tsp Cinnamon

  • 1/2 tsp Mixed Spice

  • 2 tsp Vanilla Extract


Method

  1. In a pan on a high heat, add the sugar, water, cinnamon, mixed spice and vanilla extract. Stir occasionally until the sugar has dissolved in the water and it's all come together and looks like a watery sauce.

  2. Add the pecans into the pan and lower to a medium heat. Stir the pecans until they're all covered in the caramel mix and allow the mix to start to thicken. As the mixture begins to thicken and turn to caramel, make sure you either keep continually stirring, or stir every 10 seconds (this will stop the caramel sticking to the bottom of the pan and starting to burn, though it doesn't matter if a couple burn!).

  3. Once the caramel has crystallised and the pecans are starting to stick together, take them off the heat and transfer them to a lined baking try. Spread them out so they are a single layer and leave them to cool for about an hour.

  4. After an hour, the caramel will have cooled and set, which means you'll be able to break any pecans apart if they've stuck together... then they're done.

  5. Store them in an airtight container in a cool place for up to two weeks and enjoy!



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