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Texas taught me many things.
Mainly about the importance of Candied Pecans.
Sorry, Brisket Brethren, Squirrel’s Ribs are topped only by this sugar enshrined treat. If you understand that last sentence, you have been graced by the holy smoked meat of my friend, Squirrel. If you haven’t, you can at least enjoy these Candied Pecans knowing that they are the nummiest thing on Earth.Enough introduction, let’s get down to cooking. I highly suggest making your own pumpkin pie spice but in a pinch, store bought will do.
Pumpkin Pie Spice
- 2 Tablespoon Ground Cinnamon
- 1 Tablespoon Ground Ginger
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Clove
- 1 Teaspoon Ground Allspice
- 2 Cup Pecan Pieces
- 1 Cup Brown Sugar
- 1/4 Teaspoon Salt
- 1 Teaspoon Pumpkin Pie Spice
- 1/4 Cup Water
- 1/2 Teaspoon Vanilla Extract
- Combine all of the ingredients except the pecans in a skillet over medium heat. Stir frequently until the sugar is dissolved and it all begins bubbling madly. Once this happens, it happens fast.
- Add the pecans and stir to coat. Let the bubbling mixture reduce by half, being careful not to let it burn. This should take no more than about five minutes.
- Pour the whole mess out onto a cookie sheet sitting on a cooling rack. You can use parchment paper but the kids have never complained about washing the sheet so I’ve never bothered.
- Once it is cool, break up your pieces and enjoy.