This Spiced Vanilla Pecans recipe has been around for a while. I’m not sure the exact origin, but I’ve seen a similar versions in cookbooks and on Food.com (formerly Recipezaar). I’ve tried changing it, but I keep coming back to the original blend minus a little coriander. I’ve also tried reducing some of the steps such as boiling and standing for 12 to 24 hours, but the pecans are never as good when corners are cut. Even with all the steps they are still easy.
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Boiling and Standing
Boiling the pecans is an important step. In some cases it removes tannins, which might be helpful if you are using pecans fresh off the tree. But even if you are using really good pecans from a pecan store or large pecan halves from Costco, you should still boil them because boiling seems to help them soak in the sugar mixture. The standing process also helps, but 12 hours is just as good as 24. I’ve even let them stand for an hour and they are still good.
Using Spiced Vanilla Pecans
You can serve these as a snack as is, or chop them and use them in salads, in cookies and even in ice cream. The amount of spices in the recipe is pretty modest, so while these have a great flavor you can still taste the pecans.
Storing
In a zipper bag or tin, but preferably in a tin as they tend to stay crisper. If you they lose crispness, just reheat at 300 for about 10 minutes. Whatever you store them in, hide it!
Recipe
Vanilla Spiced Pecans
Slightly sweet spiced pecans
Ingredients
- 16 oz good quality large pecan halves (1 pounds)
- 3 tablespoons butter, you can use salted or unsalted
- ½ cup sugar
- 1 tablespoon corn syrup
- 1 tablespoon vanilla
Spice Mixture
- ¼ teaspoon kosher salt (Morton) or use slightly more Diamond
- ¼ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon ground coriander
- ⅛ teaspoon pepper
Instructions
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Bring about 6 cups of water to a boil in a large pot. Add the pecan halves and boil for one minute.
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Meanwhile, put the melted butter, sugar, corn syrup and vanilla in a large bowl and stir to mix. Drain the pecans and put the damp pecans in the sugar mixture. Toss to coat, then cover the bowl and let sit for 1 to 24 hours.
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Preheat the oven to 325 degrees F. Spread the pecans evenly on a large (13×18 inch) rimmed baking sheet. I highly recommend lining it with parchment!
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Bake for 25 to 30 minutes, stopping every 7 minutes or so to stir. The pecans should be fragrant and slightly brown. Toss the toasted pecans with the spice mixture.
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Spread evenly on the baking sheet and let them cool completely.They should crisp as they cool.
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