After my reunion with warm, spicy candied nuts (of all kinds) at Winter Wonderland in London a couple of weeks ago, you guessed it, I was obsessed. I would spend long nights lulling over their sweet deliciousness, the way you would bite into each nut to find this textured and salty surprise. The way that would happen and it not actually be a factory made M&M, was beyond me.
Then I came across Smitten Kitchen's Sugar and Spice Candied Nuts. Have you ever done that thing where you've eaten something really good then googled it straight away? The photos inspired me, the paprika...not so much, that belongs on chicken.
So it came around to my birthday and seeing as its not permitted to bake your own birthday cake, nuts had to suffice. Don't be surprised at how ridiculously simple pecans, or any nut for that matter, is to candy. It.
Is. So. Bloody. Easy.
To top it off - helllooooo homemade-gifts-for-Christmas-o'clock! Doesn't get much better really, and they will bring your 'giftees' right back to the fireplace and/or Deptford market.
Candied cinnamon-spiced pecans
- 300g pecans,
- 150g caster sugar
- 1 egg white
- 1 tsp cinnamon
- 1 tsp fine sea salt
- 1/4 tsp vanilla extract
- Preheat the oven to 160 C / 180 F and line a baking sheet with foil or baking parchment. Whisk the egg white with 1 tablespoon cold water until frothy and bubbly, but not completely stiff. Stir in sugar, cinnamon, salt and vanilla then add the pecans and mix until all of the the pecans are evenly covered in the mixture.
- Spread the pecans in an even layer on the baking tray and bake for 30 minutes, stirring half way through. Leave to cool on the tray and then serve. Lasts for 1-2 weeks at room temperature if stored in an airtight jar or container.
What have you candied for Christmas? Love Em xx
PS, this is what our Christmas looks like: