Salty loves its sweet, and that’s what you get with sugar coated nuts.
Amy Richardson shares a new take on a Christmas tradition of candied nuts.
Sugar Plum Pecans
2 cups pecan halves
1/4 cup Torani Blackberry Syrup
1/4 cup Torani French Vanilla Syrup
White sanding sugar
Place nuts into roasting pan. Pour syrups over the top and stir to coat. While stirring slowly and constantly, cook over medium heat until syrup is almost absorbed and thickened. Quickly pour nuts onto parchment paper. Sprinkle generously with sanding sugar. And separate nuts with a wooden spoon. Cool completely.
Store in a covered container.
More Flavor Combos:
Sugar Plum Pecans:
Sparkly Blackberry Vanilla
Coconut Flake White Chocolate
Waltz of the Walnuts:
Milano Milk Glazed Chocolate
Clara’s Caramel Cashews:
White Chocolate Salted Caramel
Victorio Nut Roaster
Available online and at Orson Gygi
Available online at www.torani.com and Cash and Carry located at 300 West 1100 South
Fine Quality Wrapping Paper
Available at Tabula Rasa, Trolley Square, Salt Lake City
Nutcracker party picks available at
Follow Amy on Instagram @greattastebuds or visit her website at www.greattastebuds.wordpress.com.