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Spiced Pecans PDF Print E-mail


by Gloria Kobrin, author of  Cookbook Kosher Cookbook - iPhone & iPad Touch Application

Eat them like candy or throw them into a salad.

Prep time: about 15 min.


2 1/2 cups shelled pecans
1 1/2 cup sugar
1/2 cup water
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2  teaspoon allspice,
1/2  teaspoon salt
1 teaspoon vanilla extract

large saucepan
wooden spoon,
large cookie sheet
baking parchment
2 forks


Line cookie sheet with parchment. Set aside.

Combine sugar and water in saucepan. Bring to a boil. Stir constantly with a wooden spoon to make sure all the sugar crystals dissolve. Boil until you have a syrup that forms a thin thread when dripped from the spoon.

Stir in all the spices and then the vanilla. Remove mixture from heat. Quickly, stir in all the nuts at once. Stir until the nuts are thoroughly coated and the syrup begins to crystallize. Using the same wooden spoon, remove nuts from saucepan and spread out on cookie sheet. Allow nuts to cool for a few minutes before separating them with two forks.

Let stand until nuts harden. Store in an airproof container.


Yield:  2  1/2 cups spiced nuts

Recipes: Snacks, Spiced Nuts, Parve, Kosher

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