One of my favorite things to make around the holidays is candied nuts. I bring a big batch to our family Christmas gathering in Gloucester each year. Unfortunately, due to the pandemic, we haven’t been able to gather as a family (and we’re a big family, 50+) for the last two Christmases. I look forward to the day when this pandemic is behind us.

My tried and true spiced nut recipe involves coating nuts with a whipped egg white, covering them in a sugar spice mix, then baking them for almost an hour at a low temperature. This recipe is much quicker to make because it’s made in a skillet. You stir together a quick sugar glaze, heat it up, then cook the nuts in it for a couple of minutes. That’s it!

The first time I made these, I didn’t toast the pecans, so they ended up being soft, like raw nuts. The next time, I toasted the pecans first which made the final product a little crunchier. They were delicious both ways. I found them to be really addictive. You won’t be able to eat just one.

These are perfect to make for a cocktail party or to give as a hostess gift.

Skillet Candied Pecans
Recipe from Inspired Taste

6 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
Pinch cayenne pepper, optional
1 teaspoon vanilla extract
1 1/2 tablespoons water
2 cups (6 ounces) pecan halves

Line a baking sheet with parchment paper or a silicone baking mat.

Add brown sugar, cinnamon, salt, cayenne, vanilla, and water to a medium skillet. Place the skillet over medium heat and cook, stirring often until the brown sugar melts into a bubbling sauce, about 1 minute.

Stir in the pecans so that the brown sugar sauce coats them. Cook, stirring the entire time, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and become shiny. Watch closely as the nuts cook so that they do not burn.

Transfer the candied pecans to the prepared baking sheet and spread into one layer. Allow the pecans to cool down, and then break them up before serving.

Store cooled candied nuts in an airtight container.

Yield: 2 cups of candied nuts

One year ago: PeSoft Peanut Butter Cookies
Two years ago: Ultranutty Pecan Bars
Three years ago: Oatmeal Raisin Cookies
Four years ago: Louisa’s Cake
Five years ago: Tomato, Melted Leek and Feta Galette
Six years ago: Chocolate Crinkle Cookies
Seven years ago: Mallobars
Eight years ago: Sweet Potato Sausage Soup
Nine years ago: Rich Chocolate Brownies
Ten years ago: Maple Glazed Brussels Sprouts
Eleven years ago: Honey Mustard Salad Dressing
Twelve years ago: Chocolate Malted Whopper Drops
Thirteen years ago: Pepermint Brownies