Today, I decided to put together some candied pecans because of its simplicity and the sweet aroma it gives our home as it slowly bakes into a crisp perfection.
What I love most about this recipe is that it can be served either as an autumn or winter dessert. The blend of cinnamon and cayenne pepper gives it that spicy, Fall-weather feel. On the other hand, the brown sugar that melts carefully onto each pecan makes it ideal for a cooler-day treat.
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Baked on a low temperature of 300 degrees Fahrenheit, these toasty pecans are absolutely delightful and offer just the right amount of sugar and crunch for nearly any season.
I haven’t been whipping up as many cake-y or chocolate-y desserts lately, and I think our household has been feeling the lack of sugar-filled treats.