How long do homemade candied pecans last?

Properly stored in an airtight container at room temperature, these candied cinnamon pecans will stay fresh and crunchy for up to 2 weeks. For longer storage, freeze for up to 3 months.

Can I make these in the oven instead?

Yes, you can bake them at 300°F for 20-25 minutes, stirring halfway through. However, the slow cooker method provides more even heating and requires less attention.

What's the best way to package these for gifts?

Use decorative mason jars, cellophane bags tied with ribbon, or festive tins. Include a handwritten label with storage instructions for a personal touch.

Can I use other types of nuts?

Absolutely! Walnuts, almonds, or cashews all work beautifully. Adjust cooking time slightly based on the nut size and density.

Why are my pecans sticking together?

This usually happens if they weren't spread in a single layer to cool. Break them apart while still slightly warm, or if already cooled, gently separate with your hands.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar by up to 1/4, but the coating may be less crisp and the pecans might not store as long.

Red Velvet Cookie Cake

Name: Red Velvet Cookie Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 1/4 cups + 2 tbsp (309g) all-purpose flour; 3/4 tsp baking soda; 1 tbsp cocoa powder; 3/4 tsp salt; 3/4 cup (168g) unsalted butter, room temperature; 1 cup (207g) sugar; 1 large egg; 1 tsp vanilla extract; 2 tsp white vinegar; 1 1/2 tbsp red food coloring (less than 1 ounce); 1 cup (169g) white chocolate chips; 4 oz cream cheese, room temperature; 3 tbsp butter, room temperature; 2 cups (230g) powdered sugar; 1/2 tsp vanilla extract; Sprinkles

Description

A delightful fusion of flavors, boasting a rich crimson hue and crowned with luscious cream cheese frosting, this cookie cake is a perfect treat for any occasion.

Ingredients

Scale

2 1/4 cups + 2 tbsp (309g) all-purpose flour
3/4 tsp baking soda
1 tbsp cocoa powder
3/4 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 cup (207g) sugar
1 large egg
1 tsp vanilla extract
2 tsp white vinegar
1 1/2 tbsp red food coloring (less than 1 ounce)
1 cup (169g) white chocolate chips
4 oz cream cheese, room temperature
3 tbsp butter, room temperature
2 cups (230g) powdered sugar
1/2 tsp vanilla extract
Sprinkles

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt.
In a large mixing bowl, beat together the butter and sugar until creamy—about 3 minutes.
Add the egg, vanilla extract, white vinegar, and red food coloring to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the white chocolate chips.
Transfer the mixture to the prepared cake pan and smooth the top. Bake for 20-25 minutes or until a toothpick comes out clean. Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat together the cream cheese and butter until smooth—about 2-3 minutes.
Gradually mix in powdered sugar and 1/2 tsp vanilla extract until smooth and fluffy.
Once the cake is completely cool, spread the cream cheese frosting evenly on top and top with sprinkles.
Slice and enjoy your delightful treat!

Notes

Feel free to substitute white chocolate chips for dark chocolate and use gluten-free flour as needed.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 14g
Sodium: 200mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: red velvet, cookie cake, dessert, cream cheese frosting, baking