SOMA Living December 2024

RECIPE OF THE MONTH

CANDIED PECANS Prep Time: 5 mins

INSTRUCTIONS

1. Preheat oven to 350 degrees and line a sheet tray with parchment. 2. Whisk together the sugars, corn syrup, salt, and spices in a bowl. Thin with a tablespoon or two of water as needed. Add pecans and toss well to coat. 3. Spread pecans evenly in prepared pan and bake 25-30 minutes, stirring once or twice to be sure they cook evenly and don’t burn. 4. Remove from oven when browned and glossy and sprinkle with remaining cinnamon sugar and toss. 5. Place a piece of parchment or non-stick foil on the counter and carefully spread out the nuts on the paper and allow to cool. Break apart. 6. Nuts can be kept at room temperature in an airtight container for up to 2 weeks. RECIPE NOTES • Yields 1 lb of candied pecans • Definitely use water to thin the sugar mixture before tossing the pecans. Just enough so it’s easy to coat the nuts.

16 oz whole pecans 1/2 cup sugar 1/2 cup light brown sugar, packed 1/3 cup light corn syrup 2 tsp kosher salt 1/2 tsp cayenne pepper 1/2 tsp cinnamon 1 tsp ginger 1/2 tsp vanilla bean paste or vanilla extract 1-2 Tbsp water as needed *Additional 1 Tbsp sugar mixed with 1 tsp cinnamon for topping INGREDIENTS Cook Time: 30 mins • Servings: 6 These candied pecans are the perfect holiday gift! They travel well, last for several days, (even weeks) and are a delicious snack or salad topper. Can’t be there in person? Wrap em and ship em for that little taste of home.

• Keep an eye on the nuts as they bake, stirring a couple times to be sure they bake evenly and don’t burn. • When you remove the nuts from the oven, work quickly and spread them on a clean sheet of parchment, separating them as best you can. Careful! The sugar coating will be hot and can burn! • Break them apart before serving or storing. Cooled nuts can be stored in an airtight container for up to two weeks.

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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