Brown-sugared Pecans

7 Dec

I made these for Thanksgiving at Uncle Brian and Aunt Laura’s house.  While the sauce itself is to die for (oh yes, I licked out the pan), the finished product seemed to be a big hit as well.  I like these better than the spiced pecans I made a week earlier, but that could be due to execution; I over-baked the spiced ones to the point they tasted slightly burnt and bitter.  I am planning to try them again and if they turn out to be a success I will post that recipe here as well.  But this recipe, as it stands and as I perhaps luckily prepared them the first time, is a winner.


  • 16 oz. pecan halves
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 tsp. vanilla
  • 1/4 tsp. salt

Melt butter in saucepan over medium heat.  Add brown sugar, vanilla and salt, stirring until brown sugar begins to dissolve.  Add pecans to pan and stir for a few minutes.  Pour onto a foil-lined 9×13 pan.  Bake at 325 for about 25 minutes, stirring every 10 minutes.  Spread on wax paper to cool.  They will be a little gooey when they first come out of the oven but should harden as they sit.  Store in an airtight container.

recipe inspired by

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