I found this recipe for ICED PECANS in an old Better Homes and Gardens magazine from the 60’s. That’s as old as me! Each pecan half is coated (“iced”) with a thin coating or crust of candied sugar that reminds me of Louisiana pralines. Oh, so good! These are a wonderful holiday treat but I make them throughout the year as well! I usually make many batches to give as gifts. They’re done in less than 10 minutes once you’ve got all your ingredients together.
3 cups pecan halves
1 cup white granulated sugar
Small pinch of salt
8 Tbsp. butter or margarine (1 stick)
1 tsp. vanilla
Line a baking sheet with foil. Lightly spray with cooking spray, and set aside.
In a heavy skillet, use a wooden spoon to combine pecans, sugar, pinch of salt and margarine. Cook over medium heat, stirring constantly, for 9 minutes. Sugar will melt and turn a rich brown color. Watch out for spatters.
Remove from heat and immediately stir in vanilla extract. The vanilla extract being stirred into the hot pecan mixture will make your kitchen smell delicious! Be careful – the pan will be very hot.
Spread mixture onto the prepared baking sheet and VERY LIGHTLY sprinkle with salt right away while they’re still hot (optional). This tiny touch of salt balances out the sweet, buttery, vanilla flavor. Using 2 forks, separate pecans quickly before they cool and stick together; allow to cool completely.
Stored tightly covered, they will keep for a week or two. They don’t last that long at my house! They’re so good, you may need to reserve (“hide”) a few for yourself!
Notes: Use only stick margarine for this recipe to be it’s best. Soft margarine in a tub DOES NOT work in this recipe.
While the pecans are cooling, fill the pan with hot, soapy water at let it sit for a few minutes. The pan should then be very easy to clean.
Walnuts, almonds, peanuts or just about any nut can be used in place of pecans. A (16 oz.) jar of lightly salted peanuts is the perfect amount for this recipe. We tried this recipe using peanuts last Christmas and they were a hit!
I’ve heard of others adding a touch of cinnamon or even cayenne pepper to recipes similar to this one, but I prefer the sweet, buttery, vanilla goodness this version adds to the pecans…but to each his own.
Go ahead and sample a few while they’re still warm. You’re going to want to experience that sweet, buttery, crunchy pecan goodness while it’s still warm – just don’t burn your mouth! Lol