Candied Pecans

• 2 cups Light Brown Sugar
• 1/4 cups Heavy Cream
• 2-1/2 Tablespoons Unsalted Butter
• 1/2 teaspoons Vanilla Extract
• 1 pinch Cinnamon Powder
• 2 cups Whole Pecan Nuts, Shell Removed
• 3 Tablespoons Granulated Sugar

1. 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 in the pecans so the nuts begin to thicken in this lovely, syrupy sauce.
2. 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.
3. Let cool (if you can), and then dig in. Two words. Trust me.

light brown sugar, ubc, unsalted butter, vanilla, cinnamon powder, sugar

Taken from tastykitchen.com/recipes/desserts/candied-pecans-3/ (may not work)