Beep-beep! Special delivery for all those on Santa’s ‘nice’ list!
These salty-sweet pecans make great little stocking stuffers (or for stuffing into your purse when you’re marathon Christmas shopping and need a snack – guilty!). These start out on the stovetop for a quick toss in a brown sugar-spice mixture, and then they’re finished in the oven. Your kitchen will smell heavenly during this process, and the most difficult part is trying not to eat all of them before you get them packaged for gift giving.
Five spice powder can usually be found at Asian markets or in the international section with the Asian foods at grocery stores. It’s most commonly a mix of the following 5 spices: star anise, cloves, cinnamon, sichuan pepper and fennel seeds.
Much as I love these to give, they’re also pretty darn nice to have sitting on the coffee table. They’re a nice pick-me-up on a grey winter day.
My next batch will be tossed with a handful of candied orange peel. I think candied ginger would be right at home with these too. Enjoy!
Five Spice Candied Pecans
- 4 teaspoons vegetable oil
- 2 tablespoons plus 1 teaspoon dark brown sugar
- 4 teaspoons water
- 1 1/2 teaspoons five-spice powder
- 2 cups pecan halves
- 1/4 teaspoon fine grain sea salt
- Preheat oven to 350°.
- In a medium saucepan, warm 4 teaspoons vegetable oil over medium-low heat. Add 2 tablespoons plus 1 teaspoon dark brown sugar, 4 teaspoons water, 1 1/2 teaspoons five-spice powder; stir until sugar dissolves and mixture bubbles. Add 2 cups pecan halves; cook, stirring until pecans are thickly coated, about 3 minutes. Spread evenly on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon sea salt. Bake 5-8 minutes,or until fragrant and crisp. Cool completely.
- Store in an airtight container, or place 1/2 cup portions in four cellophane bags and tie with festive ribbon.