Candied Pecans

This past Thanksgiving brought about memories of my childhood. It’s probably because I miss my family, and the things we used to do. Granted, the holiday was surrounded by cocktails, and a smoke filled atmosphere, but heck, those were the times. That was not the memory I had this past holiday, although there were a few coughs left over from the childhood second hand smoke, but there was the memory of a Phillips’ style holiday. What does that mean? It meant good times, and good food.

I do not remember the turkey as much on Thanksgiving day, nor a ham, nor potatoes, but for some odd reason I remember these candied pecans. It could be that I was younger and had a sweet tooth, of which is unlike me to this day, but I think it was more than that. It was a classic snack dish. Something you nibbled on, and always came back to. So I figured, what the heck, let’s try it on my family and see how they would adapt to these classic nibblers.

The outcome was an amazing one. My wife told me to “bag it and sell it”, and the others had “eyes of delight” when they bit into them. To me, that was enough satisfaction to bring me back to childhood memories; memories that are often rare in the time of my busy life.

Candied Pecan Recipe

Try them out, see if they work for you, and start your own memories, and who knows, maybe they get others started on candied pecans.


  • 2 cups of whole pecan nuts, shell removed
  • 2 cups of light brown sugar
  • 2 1/2 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • 1/4 cup of heavy cream
  • 3 tbsp granulated sugar
  • pinch of cinnamon powder

Begin by getting a sauce pan heated on medium to low heat. Add in the brown sugar, cream, and butter, and slowly begin to melt the ingredients. Make sure the sugar gets nice and dissolved, then toss in the vanilla, and cinnamon. Mix well, remove from the heat, and stir so the nuts begin to thicken in this lovely, syrupy sauce.

The sauce will thicken pretty rapidly once you remove it from the heat, and this is when I like to add the granulated sugar. Just sprinkle the sugar on the nuts, and toss, or break apart with your spoon, but make sure you get a bit of the sugar all over the nuts.

Let cool (if you can), and then dig in. Two words. Trust me.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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