Candied Pecans with Dried Cranberries
Candied nuts are a wonderful sweet treat any time of the year! I enjoy eating them straight off the baking sheet but they are equally delicious on baked goods or even fresh mixed green salads. A simple salad of mixed greens, blue cheese and French vinaigrette begs for the sweet crunchy candied pecan. When baking, candied pecans can be added to fudge, used as a topping for scones, or even folded into homemade ice cream. The uses for the candied pecan is unlimited!
Most candied pecans use a sugar melted to a specific temperature using a candy thermometer, but I find that any humidity turns the sugar grainy and turns the candied pecans into a grainy unpleasant mass. I recently stumbled upon a recipe that I adapted to my preferences. I added dried cranberries, a touch of cayenne pepper and kosher certified vanilla bean sugar from Beanilla.
I love these oven roasted candied pecans with dried cranberries; I hope you enjoy them also!
Candied Pecans with Dried Cranberries Recipe
Yields 2 cups
Adapted from: Simply Recipes
Candied Pecans Ingredients
Preheat oven to 300°F.
Put vanilla sugar, dried cranberries, cinnamon, salt, cayenne, and ground nutmeg in a Ziploc bag, shake to mix.
Place egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Scoop pecans out of bowl with a slotted spoon and place into the bag of sugar and spices.
Shake pecans until well coated.
Bake 30 minutes on a baking pan lined with silpat or lightly greased aluminum foil. 15 minutes into baking, mix the pecans with a fork. Let cool completely before serving.
Yields 2 cups.