Candied Pecans

  • ½ large egg white
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¾ teaspoon sea, or kosher, salt
  • Large pinch to 1/8 teaspoon cayenne pepper
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons water
  • 2 to 3 ½ cups raw pecan halves
  1. Preheat oven to 300F.
  2. Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water.  Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
  3. Break apart into single nuts.
  4. Store in an airtight container at room temperature.

These are great on a spinach salad dressed with citrus vinaigrette.  For nuts that are great “out of hand”, try Maple Roasted Almonds.

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1 Comment

Filed under Appetizers, food, Protein, Salads, Vegetarian (lacto/ovo)

One response to “Candied Pecans

  1. Pingback: Honey-orange Vinaigrette | …and recipes

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