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Langham Place on Fifth’s Chef David Vandenabeele’s Candied Pecans

Langham Place on Fifth’s Chef David Vandenabeele’s Candied Pecans

Bourbon Pecans Recipe

A trip to New York City is glamorous and delicious, especially when it ends with a delicious recipe for candied pecans.
By Michelle M. Winner

 These sweet and  salty pecans are a favorite cocktail snack at Measure Lounge, Langham Place on Fifth Ave, NYC. ( image credit: Kurt Winner)

I recently spent a glorious couple of days at The Langham Place on Fifth Ave in  NYC. My  sleek  modern, suite with the drop-dead view of the Empire State building was  perfectly located  for sights, shops and fabulous restaurants. But one of the best finds is Langhan Place’s Measure Lounge.  Continental  breakfast at the Langhan Place’s Measure Lounge  features premium cheeses, fresh squeezed O.J., flaky croissants and pastry, fresh fruit, prosciutto, cured meats, artisan yogurt from a creamery in Brooklyn, porridge and fresh fruit. Equally superb at lunch with a fab view for people watching on Fifth Ave.or try  the evening service and cocktails during the nightly live  jazz,  also a winner.  One of the favorite snacks brought to the cocktail table for you is the popular  Candied Pecans.  My NYC  friend Louise tells me, ” The recipe, perfected by Chef David Vandenabeele was inspired by Chef David’s time at The Langham, London, where  candied pecans are a very popular bar snack.” Try it and see or  get thee to the Langham  Place NYC and try them there.

( image credit: Kurt Winner)

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Langham Place on Fifth NYC’s Chef David Tweaks Favorite Candied Pecans

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  • Author: Chef David
  • Yield: 8-10


Candied Pecans, served at The Langham Place Fifth Ave., a sleek hotel in the Langham brand invites a nibble with a smart cocktail or glass of wine at Measure Lounge while you listen so some of NYC’s best jazz musicians.


  • Pecan halves, walnut halves or a combination of both – approximately 1 lb.
  • Castor sugar – 2 cups
  • Water – 3 ½ cups
  • Cinnamon sticks – 2


  1. Place the cinnamon, water and sugar in a pan and bring to the boil. Add the nuts and boil. Drain the liquor ( discard liquid, drain nuts) and then deep fry in batches until crisp, around 30 seconds. Allow to cool before serving.
  2. ( Author’s Note: Chef did not specify how long to boil, we did 5 min. You may dust with sea salt if you wish) .
  • Category: Cocktail Snack
  • Cuisine: Continental

View Comments (2)
  • unfortunately, your article is wrong chef david did not bring that recipe with him from london. the prior chef brought them from his time w ushg. that’s why he didnt specify how to make .
    boil the nuts in a maple syrup water comb 75/25 . till color almost translucent. deep fry ,salt while hot . nuts will have a glossy lacquer.

  • Hi Christopher! I am so happy that you took the time to correct the recipe and provide details. What I wrote was what I was provided by Langham. I really enjoyed these when I was there. Your directionas will make it so much better! Are you a chef too?

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