Sweet Sunday – Yogurt with Candied Pecans à la Vince

About two years ago my parents and I went to the United States. During our three-week roadtrip we visited the Eastcoast, places such as New York, Boston, Chicago, Philadelphia and so on. This is still one of the best holidays I’ve ever had. To end the intense travelling, packing and unpacking, and driving, the last three days were spend in Cape May, New Jersey. A beautiful coastal town, with a boardwalk, lovely beach, great restaurants, and amazing people.

In these three days, we stayed at a B&B called The Mooring. It’s owner, Vince, might very well be the most passionate and hospitable person I’ve ever had the fortune of meeting. To this day, my parents and I still reminisce about the great time we had in his B&B. What made our stay even better was the delicious breakfast we had every morning. From Bananas Foster to scrambled eggs, there was something for everyone. Each dish was just as great as the other.

The Mooring B&BThough the best one was the Greek Yogurt served with honey, fruit, and candied pecans. The last ingredient is something that you’re not necessarily used to or familiar with if you’re not actually from the USA. Pecans are quite rarely used in cooking in The Netherlands, and I’ve seldom seen them on a menu anywhere outside the States.

However, I’ve been wanting to recreate this recipe for a long time, and finally got to doing so. Thus, I dedicated this recipe to Vince, by naming it Yogurt à la Vince!

I absolutely adore this recipe for breakfast, dessert, or whenever I feel like it. It’s filling yet not too much, it’s sweet yet not too sweet, it’s healthy yet not too healthy. Perfect balance.

To make the candied nuts, you’ll need to make a syrup which may sound a bit tricky and difficult. Don’t get frightened by this, because it’s insanely easy. Besides that, it’s beautiful to watch the process of making syrup. Just keep an eye on the pan, so you can prevent it from burning. The syrup needs to be as thick as the bottom picture, this will take about 15 minutes.

Candied NutsAdd the nuts, and make sure that they are all coated with the liquid.

photo 1 (2)Spread them out over  a baking tray and leave to cool slightly so they harden.

photo 2 (2)Serve with the Greek yogurt, fruit, and honey.

photo 2 (1)Let me know what you think!

photo 1 (1)

Yogurt à la Vince

  • Servings: 4
  • Difficulty: easy
  • Print

Serves 4


  • 250 grams (1 and 1/4 cup) of brown caster sugar
  • 1 tsp ground cinnamon
  • 1/4 cup water
  • 1/2 tsp vanilla extract
  • 150 grams (2 cups) of nuts (pecan, almond, walnut, etc.)
  • 200 grams (1 cup) of raspberries
  • 500 grams (2 cups) of Greek yogurt
  • Honey
  • Optional: oats

Used kitchen appliances

  • Medium saucepan
  • Wooden spoon
  • Baking sheet
  • Baking foil


  1. Line the baking sheet with baking foil. In the saucepan combine the sugar and cinnamon, proceed to add the water. Bring it to the boil, and let boil for about 15 minutes. The syrup needs to be thicken.
  2. Add the nuts and vanilla extract, stir with the wooden spoon until combined. Let boil for another 8-10 minutes, to let the syrup thicken even more.
  3. Spread the nuts out over the baking sheet, and leave to cool until the syrup has hardened.
  4. In a bowl, layer the Greek yogurt and raspberries. Place the candied nuts on top, pour over some honey. Additionally, you could add some oats.

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