My Great Aunty Emily sent this recipe to my mama the year I was born, 1976, and I don’t remember one Christmas without her delicious Spiced Nuts! Aunty Emily went home to be with the Lord, in July of 2012, at 94 years old, but she will be remembered for many years to come, in the tradition that this recipe has become for everyone in her family.
Not long after Aunty Emily passed away, I found this recipe in some things my mama gave me. It was neatly typed, addressed to my mama, and signed, “Love, Aunty Emily”. It is now preserved in my favorite family cookbook/scrapbook, for my daughter to inherit someday. I know this keepsake will be just as special to her because of all the years she and I have made Aunty Emily’s Spiced Nuts together. <3
Merry Christmas!
Aunty Emily’s Spiced Nuts
Ingredients
- 1 cup sugar
- 1 tsp cinnamon
- 1/3 cup evaporated milk (not diluted)
- 1/2 tsp vanilla
- 2 cups large pieces of pecans or walnuts
Instructions
- Combine sugar, cinnamon, and milk in pan. Bring to a boil, stirring constantly, until candy forms soft ball in cold water.
- Remove from heat, stir in vanilla and nuts.
- Stir over and over, coating nuts well, until the syrup thickens somewhat and becomes less shiny.
- Pour out on Silpat baking mat, or double thickness of wax paper, and separate pieces with fork while the candy is still warm.
- Allow to set and cool completely before placing in containers.
