Monday, December 12, 2011

Cinnamon-Honey Roasted Pecans

Have you ever been to a football and/or basketball game where, as you are walking, you suddenly smell cinnamon and sugar? As you get closer, you smell that slight hint of a nut mixed in? Then you see it: that booth that sells those deliciously roasted cinnamon nuts. Well now you can make them! I love those honey-roasted cinnamon nuts so much that when we got our pecans in October, the first thing I told my mom was "Let's make those nuts!"  At first she had no clue what nuts I was talking about, but finally she figured it out.  Two months later, we passed one of the booths and once again I was reminded of those delicious, mouth watering nuts. So, we tried a bunch of different recipes and this is the one we think works best. Not to sweet, not too sticky, not too crunchy but just right.  These nuts are as delicious as those fanfare ones you get at the stadiums, only they are LOCAL!! These make perfect gifts to anyone who loves nuts and/or cinnamon! Save some for yourself and enjoy them!

2 cups pecans (Thompson Family Farms)
1/2 tsp salt (Redmond Sea Salt)
2 tbl. honey (Knight Family Farms)
2 tbl. water
2 tsp. canola oil
1 tsp. cinnamon
1/4 cup sugar

Preheat oven to 350 F

1. Place pecans on cookie sheet in one layer and roast for 12-15 minutes, stirring occasionally, in 350 degree oven. Watch them closely so that they don't burn. Remove from oven.
2.  Heat honey, salt, water, and canola oil in saucepan over low heat. Add pecans and stir, cooking over low heat, until all liquid is absorbed.
3. Mix together sugar and cinnamon. Sprinkle cinnamon sugar over cooked pecans and stir until well combined.
4. Place pecans in single layer on cookie sheet lined with parchment paper and let cool.

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