2 cups granulated sugar
1/2 cup water
2 tsp. ground cinnamon
1/4 tsp. allspice
1/8 tsp. ground nutmeg
1 tsp. food coloring (for show)
1 tsp. vanilla
4 cups pecan halves (16 oz.)
Line a baking sheet with wax paper or foil and set aside. Combine sugar and water in saucepan and bring it to a boil stirring consistently. Reduce heat to medium. In a small bowl combine the spices and the food coloring and then add it to the sugar mix. Continue stirring until it reaches the soft ball stage which is about 5 mins.
Add vanilla and pecans and remove from heat immediately. Stir to coat the pecans and quickly spread out the mixture on the prepared cookie sheet. Be sure to separate the pecans as quickly as possible as the sugar will harden quickly. Let the pecans cool for at least 5 minutes.
When contents come out of the pan it will be extremely hot. Be careful
Submitted By
Eddie Beyer
