Pecans are a Southern staple, and one with particular importance to my family. My father’s mother inherited a pecan farm from her family in East Texas, and though it was sold off years ago, I love the idea that our family once had pecan groves.
I also have special memories of my other grandmother and her wonderful candied pecans. She and my grandfather are about to celebrate their wedding anniversary (70 years? That’s what I get for doing these posts so late at night, when I can’t check with my mom!), so in her honor, here is my version of her recipe.
The original recipe was actually from a microwave cooking class my grandmother took years ago, back when cooking in the microwave was a new-fangled idea. I have adapted it back to traditional stovetop/oven cooking.
Makes one pound
1/2 cup (1/4 lb.) butter or margarine
1 cup brown sugar (packed)
1 Tablespoon cinnamon
1 lb pecan halves or large pieces (about 4 cups)
1. Melt butter in a large saucepan with a heavy bottom.
2. Stir in brown sugar and cinnamon. Mix well. (If you are working with a preschooler or toddler, have them help you measure these ingredients into a separate bowl for you to add to the hot saucepan).
3. Remove from heat. Add pecans and mix to coat.
4. Spread coated nuts onto a baking sheet and bake for 30 minutes at 300 degrees. Stir several times while baking.
5. Remove from oven and let cool slightly.
What are your favorite family recipes?