Minty Texas Pecans

One thing I can’t seem to get enough of during the holidays are the festive assortment of nuts that seem to be magically appearing on everyone’s coffee tables. These minted pecans are definitely more of a candy treat with nuts in it, but like any Christmas squirrel trying to get a nut, the added minted sweetness is a welcome reprieve from all the other standard nut clusters. Don’t get me wrong, I love caramel nuts, and I love chocolate nuts. I adore brittles and pralines so much I’ve become a holiday flossing guru, but the thing that really makes this sweet little recipe sing is how refreshing it is. The balance between the pecans and the peppermint took my by surprise after the first batch and then when I roasted the pecans before stirring them in, well, let’s just say if you give this as a gift your friends will be writing home to their mothers about you. Have a nibble and see for yourself! Oh, and don’t be embarrassed if you suddenly have eaten nearly all of it on your own. It’s been known to happen.

Minty Texas Pecans

2 1/2 cups pecan halves, roasted
1 cup sugar
1/2 cup water
1/4 cup light corn syrup
1/8 teaspoon kosher salt
24 small marshmallows
5-7 drops peppermint oil

Preheat oven to 350°F. Pour the pecan halves onto a jellyroll sheet and toast for 7-8 minutes. The nuts are done he moment you can smell them. Remove from the oven and pour onto a cool plate to keep the nuts from toasting further.

Spray a cool jellyroll pan with non-stick spray and set aside. In a heavy sauce pan, melt the sugar, water, light corn syrup, and salt, cooking until it reads 239°F (soft ball stage) on your candy thermometer. Whisk several times to insure the sugar melts and does not stick and burn. Whisk in the marshmallows and peppermint oil; stir until they have melted. Remove the pan from the heat. Add the pecans and stir to evenly coat.

Pour out onto your prepared cookie sheet and flatten with the back of a fork. Allow to cool and set completely for 20 minutes. Store in an airtight container for up to three weeks.

All Photos by Knoxy