Recipe: 5 Recipes for Orange Candies Pecans (including Miss Annibel's Orange Pecans)

MISS ANNABEL'S ORANGE PECANS

"Miss Annabel was one of Lake Charles Louisiana's "Grand Dames" and was celebrated for her orange pecans. They were sold nationally by mail order."

2 1/2 cups brown sugar
1 scant cup milk
1 tbsp. vinegar
1 lb. whole pecans, shelled
Rind of 1 orange, grated

Cook sugar, milk and vinegar until syrup forms a soft ball when dropped in cold water.

Remove from heat and pour over pecans and rind. Beat until it begins to sugar and quickly pour into a buttered dish or on waxed paper.

Separate nuts when candy has cooled.

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ORANGE PECANS

2 cups sugar
1/2 cup sweet milk (not sour milk)
Peel from 1 orange, grated
1 tbsp. vinegar
1 lb. shelled pecans

Cook sugar and milk together to soft boil.

Add orange peel. Let come to a boil again, then add 1 tablespoon vinegar and let boil 2 minutes (will foam up).

Add 1 pound pecans and mix until coated (crystallized).

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MY GRANDMOTHER'S ORANGE PECANS
Source: Donald Keen

Juice of 1 large orange
Rind of 1 large orange
1 cup sugar
1 quart pecan halves

Let orange juice, grated rind and sugar come to a rolling quick boil. Add pecans a few at a time. Stir thoroughly. Cook until all syrup is absorbed, stirring constantly. Remove from fire and continue stirring until each pecan is alone. Turn onto wax paper to harden.

NOTE: Candy making is affected by the weather. It is impossible to make good hard candies in a moist, hot atmosphere. They become sticky, then sugary. It is advisable to take this in consideration when making all candies and to cook them to 2 degrees higher than in dry, cold weather.

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CINNAMON ORANGE PECANS
Source: Cleveland Plain Dealer, Dec. 6, 1987

1/3 cup sugar
1/4 cup butter
2 Tbsp. orange juice concentrate
2 Tbsp. water
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt (optional, I left it out)
1 lb (4 cups) pecan halves

Preheat oven to 250 degrees F, and butter a 17 x 11 inch jelly roll pan.

Combine sugar, butter, orange juice concentrate, water and spices in a heavy 12 inch skillet. Stir over medium heat until the butter melts and sugar dissolves. Bring to a boil and add pecans, tossing with a fork until each nut is well coated. Spread coated nuts in greased pan.

Bake at 250 degrees F. about an hour, stirring every 10 minutes. When the nuts are caramelized and crisp, turn them out on a marble slab or lightly greased cookie sheet. Separate the nuts with 2 forks and cool.

Store in an airtight container up to 2 weeks or freeze up to 6 weeks.

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ORANGE CANDIED PECANS

1/2 cup firmly packed brown sugar
2 tablespoons orange juice
1 cup pecan halves

Preheat oven to 350 degrees F. Butter a 15x10x1-inch jellyroll pan.

Combine sugar and orange juice in a medium bowl; stir well. Add pecans; toss gently to coat. Spread pecans in a buttered jellyroll pan.

Bake at 350 degrees F for 10 to 12 minutes or until lightly browned, stirring occasionally.

Remove pecans from pan and place on buttered aluminum foil. Let cool completely; break pecans apart, if necessary

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Dear Simon,

Here are a few recipes for you to check out. I'm sure your Aunt would be pleased that you have fond memories of her cooking and I hope one of these will be close to what you're looking for. We look forward to any other recipes for these that our visitors have to share.

Happy Holiday Cooking and Baking,

Betsy