- 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
- Preheat oven to 300F.
- 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.
- Break apart into single nuts.
- 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.
- ¼ cup liquid honey
- 3 Tbsp cider vinegar (or other fruit vinegar)
- 2 Tbsp olive oil
- 1 small shallot, minced (or use a very small amount of garlic, or green onions)
- 2 tsp Dijon mustard
- 1 tsp poppy seeds
- freshly ground black pepper
Whisk together in a bowl, or shake in a jar. Taste, and adjust seasonings.
Good on spinach salad that has some fruit (oranges or berries), and sweet or red onions in it. Dry toasted pecans are also great.
Our Honey-orange Vinaigrette is not as sweet as this recipe.