|
1/4 cup evaporated milk |
|
1 cup sugar |
|
1/4 teaspoon cinnamon |
|
2 tablespoons water |
|
1/4 teaspoon vanilla |
|
3 cups pecan halves |
|
In a medium sauce pan or Dutch oven, place all ingredients except pecans |
|
Over medium heat, cook mixture until sugar is dissolved, stirring often |
|
Add pecans and stir |
|
Continue to cook over medium heat until pecans are completely sugared and there is no syrup remaining in pot. Stir mixture very frequently, bringing pecans and syrup from bottom, up and stirring top under in order to keep all pecans well coated |
|
When no syrup remains in bottom of pot (about 15 minutes), pour hot mixture out onto waxed paper. Spread to a single layer and if desired, form small clusters of 3 to 5 pecans. Mixture will setup somewhat. The longer you cook the mixture and make sure that all syrup is absorbed and sticking on pecans, the better the pecans will cool and dry |
Makes 3 cups of cinnamon-sugared pecans
Recipe from Young brand pecans, adapted by Jim Beletti - August, 2000