Friday, December 3, 2010

Super Southern Candied Pecans

Pecans are quintessentially southern, I may have known how to shell a pecan before I knew how to tie my shoe and if you give a southerner a pecan I promise we'll make you a pie, a cocktail, something breaded, and maybe even a cure for cancer (okay maybe not the last one, but we know and love our pecans!).  I decided to take my knowledge of this buttery nut and give a classic Christmas treat, the candied pecan, a unique twist.  The end result: a super southern candied pecan.


I'm sure you're wondering what makes my pecans super southern, right? Well, I'll tell you.
Since we already hold a monopoly on candied pecans, I kicked it up a notch and soaked my batch of pecans in Firefly Sweet Tea Vodka before I candied them (hey, I warned you there would be a lot of booze and sweets on the blog this month!).  The result is a candied pecan bursting with aromatic clove and cinnamon scents, while vaguely reminding you of a summer day with the twang of the sweet tea flavored vodka.

Of course my super southern pecans make for a great snack on their own, but they also make a nice addition to salads and desserts. Given their ease to make and seasonal ingredient list, my super southern candied pecans are the perfect addition to upcoming holiday parties because it requires just 15 minutes of actual prep time, and you most likely have these items in your kitchen.

Super Southern Candied Pecans
Yield: 3 cups of pecans

3 cups whole pecans
2 1/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup Firefly Sweet Tea Vodka

1.  Pour vodka into a large bowl, add pecans, stir, and allow to pecans to marinate in the vodka for at least 15-20 minutes.

2.  Whisk together sugar and all of spices in a large bowl. Strain pecans from vodka and add them to the sugar bowl, stirring until all pecans are generously coated with the sugar mixture.

3.  Place pecans onto a parchment lined baking sheet in one layer and bake in a 300 degree oven for 30-40 minutes, stirring occasionally until of the sugar has caramelized and stopped bubbling.  Allow to cool completely before serving and enjoy!

4 comments:

  1. I just made candied peacans the other day but never thought of soaking them in liquor first, great idea!

    ReplyDelete
  2. Sweet tea vodka?! Why haven't I heard of this before? Must try! Oh, and the candied pecans sound great, too. ;)

    ReplyDelete
  3. Hello,


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    ReplyDelete
  4. It only taste when it is cool

    ReplyDelete

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