Advertisement

Spiced candied pecans

Time 1 hour 15 minutes
Yields Makes about 1 1/2 quarts candied nuts
Spiced candied pecans
(Glenn Koenig / Los Angeles Times)
1

Heat the oven to 275 degrees.

2

In a large saucepan, combine 3 cups sugar, water and pecans. Bring to a simmer over high heat, then reduce the heat to maintain a gentle simmer, and cook the pecans until softened, about 10 minutes. While the pecans are simmering, combine the cinnamon, ginger, nutmeg and allspice in a small bowl, along with the remaining 1 cup sugar.

3

Drain the pecans (discard the pecan simple syrup or save for another use), and place in a large bowl. Sprinkle over the spiced sugar and toss to coat the pecans completely.

4

Spread the pecans on a parchment-lined rimmed baking sheet. Toast the pecans until the sugar is hardened and the pecans are dried through, 40 to 60 minutes, tossing every 10 minutes or so.

5

Cool the pecans on the baking sheet. The pecans will keep up to 2 weeks stored in an airtight container in a cool place.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.