Packed these crispy pecans in jars, tied with pretty ribbon, for family and friends.
about 1 pound (8 servings)
2 3/4 cups pecan halves
2 tablespoons butter, room temperature, divided
1 cup granulated (white) sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Preheat oven to 250°F (121°C). Place pecans in a shallow baking pan for 10 minutes or until warmed. Grease a 15 x 10 x 1-inch baking pan with 1 tablespoon butter; set aside.
Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Cook and stir over low heat until sugar is dissolved. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve sugar crystals.
Cook, without stirring, until a candy thermometer reads 236°F (113°C) (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. Spread onto prepared baking pan. Bake at 250°F (121°C) for 30 minutes, stirring every 10 minutes. Spread on a wax paper-lined baking sheet to cool.
Preparation Time: 20 minutes
Bake Time: 40 minutes
Test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°F (100°C). Adjust your recipe temperature up or down based on your test.
1 serving (2 ounces) equals 380 calories, 30 g fat (4 g saturated fat), 8 mg cholesterol, 177 mg sodium, 30 g carbohydrate, 4 g fiber, 3 g protein.