Yes, another pecan recipe… I told you, it’s fall and I love, love, love them! And these are Candied Pecans… you can’t go wrong with these.
When the hubs was stationed at Dover Air Force base, his parents came to visit us and one day when he was at work I took them to an orchard near there that has a really nice produce market that I went to frequently. It was then that I learned that my father in law loves pecans, specifically sugary pecans. They can be buttered, honey roasted, candied – doesn’t matter. In his mind, sugar + pecans = heaven. I’m inclined to agree.
Also, since I find men to be particularly challenging to shop for when it comes to holiday gifts, this has become by go-to Christmas gift for him. This year, I wanted to really perfect my recipe – and I think I have. I love having these on hand. They are delicious to snack on alone, on top of ice cream, on top of sweet potatoes, in salads… the list is endless. You can use this exact same method to “candy” any nut – I usually do pecans and walnuts.
This is so easy, y’all. It just takes a little time.
Get the wet ingredients and dry ingredients ready in two bowls.
Toss your nuts in the egg white mixture and then once they are coated, into the sugar mixture. Then, dump this onto a baking sheet lined with parchment paper.
Place this into the oven for an hour, stirring around on the pan every 15 minutes. When they are done, allow to cool and then store in an airtight container.
- 2 egg whites
- 2 tbs water
- 1/2 tsp vanilla
- 1/2 c sugar
- 1/2 c dark brown sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp salt
- 1 lb pecan halves
- Preheat oven to 250 degrees.
- Whisk together egg whites, water, and vanilla.
- In separate bowl, combine white sugar, brown sugar, cinnamon, allspice, and salt.
- Pour pecans into egg whites and turn until coated. Then, add to the sugar mixture and toss until coated in sugar.
- Spread onto a parchment paper lined baking sheet, separating the nuts into a single layer.
- Bake at 250 degrees for an hour (or until sugar is dry) stirring every 15 minutes.
- Allow to cool, then store in an airtight container.