Candied Pecans

Seven of our pecans in one tin, and the one we point to when someone asks where to start. Milk, white, and dark chocolatey pecans, with four flavors from the copper kettle: honey glazed, cinnamon, praline, and butter toffee. Portioned so you can find your favorite and know exactly what to reorder. Enjoy for yourself or send it as a gift. Made by our family in Granbury, Texas.

Every kettle pecan we make, in one tin, plus the butter roasted. This makes for a great gift in warmer weather. Six from the copper kettle: praline, butter toffee, maple, cinnamon, honey glazed, and bourbon. Plus butter roasted pecans with a little salt to reset your palate between them. Each made in small batches. This is the tin for anyone who has already worked through the chocolate and wants to know what else four generations in the pecan business can cook. Made by our family in Granbury, Texas.

Our best seller from the copper kettle kitchen. Every pecan is cooked with a butter toffee coating. Sweet and crunchy, but never too hard. The hard part isn't the ingredients. It's knowing the exact second to pull the kettle, and that took a few generations to learn. Cooked one small batch at a time in Granbury, Texas. They will not last the week.

Three pecans from the copper kettle: cinnamon, praline, and butter toffee, each cooked in its own small batch. There's a different crunchy flavor in every section. It's a perfect size for a household or an office kitchen where it will not last the week. Made by our family in Granbury, Texas.

A new favorite combination. Two chocolates and honey glazed from the kettle. Milk chocolatey and white chocolatey pecans, each with two coats, alongside honey glazed pecans cooked in the copper kettle. The honey section is there for whoever wants something sweet that isn't chocolate, and it's the newest tin we've put together, built by popular demand. Made by our family in Granbury, Texas.

A classic southern recipe. We candy each pecan in butter and sugar to get a crispy, sweet coating. This is the candied pecan most people picture when they hear the words, done the way four generations in the pecan business learned to do it. Cooked one small batch at a time by our family in Granbury, Texas, from a recipe that's been tested and refined for decades.

A classic recipe that blends cinnamon and sugar with the pecans and cooks down into a crackly layer on every pecan half. The pecan does most of the talking and the cinnamon gets the last word. It's the batch that fills our candy kitchen with the smell of cinnamon while it cools. Cooked one small batch at a time by our family in Granbury, Texas. Set out a bowl when company comes over and count how long it lasts

Cooked in the copper kettle with a maple glaze on each pecan half. Pecan and maple belong together and here you get both in one bite: the maple first, then the pecan underneath it. Cooked one small batch at a time by our family in Granbury, Texas. Good over vanilla ice cream, better straight from the tin.