If anyone in your friend group gets mad that you brought candied pecans to a cookie exchange, just wait till they taste these. The pecan is buttery, smooth, and a bit salty. The candied topping is crunchy and sweet. The two together, along with some vanilla to round it all out, is all you need for a deliciously tasty dessert that anyone will love – even the cookie swap police. So kick back and enjoy this very easy recipe that you’ll be munching on all week – I know I was! Thanks for the addition to my recipe go-tos, A Dish of Daily Life!

 

Ingredients

2 cups sugar

1 teaspoon ground cinnamon

1/4 teaspoon cream of tartar

1/2 cup boiling water

3 cups pecan halves

1 teaspoon vanilla

 

Instructions:

Stir together the sugar, cinnamon, cream of tartar, and boiling water in a small saucepan.

Cook over medium heat, stirring constantly, until mixture comes to a boil.

Continue to cook at a slow boil over medium heat for about 8 minutes or so, stirring constantly.

Remove saucepan from heat, and stir in pecans.

Let cool for a few minutes, and then add vanilla, and continue to stir until pecans are evenly coated.

Pour pecans onto a sheet of parchment paper.

Separate nuts that have clumped together with a fork.

Let cool.

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Quick tip: You can store this treat in an airtight container at room temperature for up to two weeks.

Recipe and image courtesy of A Dish of Daily Life