My Mom went home to be with her Savior 11 years ago next week at the age of 90. How I miss her. There is one recipe our family has made every Christmas since I was born, and maybe longer. I found the original in her Better Homes and Gardens cookbook from 1947–the year my parents were married.

I believe food has a way of touching those longing places in the heart like no other. You may have similar memories of foods that bring you comfort. When I smell these roasted pecans my mind is transported right back to my Mom’s kitchen.

Today I made my second batch of Sugared Pecans., just like Mom’s. Although in the original recipe, walnuts are used, here in the south pecans are the nut of choice.

If you’ve not seen one, pecan trees are huge with a large, tall canopy. My grandparents had one in their backyard between the orange grove and their house. I spent many a Christmas cracking the pecans hard outer shell with my grandfather’s nutcracker. Maybe that’s why I love pecans, they remind me of family.

Tom and I just drove through southern Alabama and Georgia where pecan orchards are; you can’t miss them. They stand at attention on either side of the road like sentinels, row after row on mission to keep our southern recipes alive.

I’m certain at every road side stand in the south one can find—pecan logs, pecan pralines, pecan pies, butter pecan ice cream or shelled pecans sold by the pound—It is a true Southern staple.

Today I’ll share with you our family recipe. They make great gifts or additions to your holiday charcuterie board. But be warned you may eat a pound as they’re cooling on the rack.

Sugared Pecans

While the water, sugar and cinnamon are heating do not stir. Set the timer for 15-20 minutes. To check for “soft-ball stage” take a little from the pot and put in a cup of cold water. When it holds together in a soft ball (not hard or not fall apart) you’ll know it’s time to add the vanilla then the pecans.