Candied Cinnamon Sugar Pecans – Candied cinnamon sugar pecans and nuts are usually thought of as a holiday treat. I confess, I make them year-round and use them as a garnish for desserts, pies, cakes, cookies or ice cream. Sometimes, I whip-up a batch for just plain munching. My mantra is simple, life is short why wait until a special occasion to enjoy the flavors you love, right?
Ingredients you’ll need:
4 cup pecan halves
1 large egg white
1 Tbsp pure vanilla extract
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 tsp ground cinnamon plus 1 tsp pumpkin pie spice or 2 tsp ground cinnamon
1/4 tsp salt
Directions:
Preheat the oven to 250°F. Butter the bottom and sides of a 15x10x1.5-inch jelly roll pan. In a mixing bowl, beat together the egg white and vanilla extract until frothy and light beige in color.
Coat the pecan pieces in the beaten egg white stirring until evenly coated.
Place the granulated sugar, brown sugar, spices and salt in a large plastic storage bag. Seal the bag and shake to combine. Drop the pecans into the sugar mixture. Seal the bag and shake until the pecans are coated on all sides.
Spread the nuts in a single layer on the jelly roll pan.
Bake for 1 hour stirring every 15 minutes. Spread on wax paper and cool completely. Store tightly covered at room temperature. Yield: 4 cups
- 4 cup pecan halves
- 1 large egg white
- 1 Tbsp pure vanilla extract
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1½ tsp ground cinnamon plus 1 tsp pumpkin pie spice or 2 tsp ground cinnamon
- ¼ tsp salt
- Preheat the oven to 250°F. Butter the bottom and sides of a 15x10x1.5-inch jelly roll pan.
- In a mixing bowl, beat together the egg white and vanilla extract until frothy and light beige in color.
- Coat the pecan pieces in the beaten egg white stirring until evenly coated.
- Place the granulated sugar, brown sugar, spices and salt in a large plastic storage bag. Seal the bag and shake to combine.
- Drop the pecans into the sugar mixture.
- Seal the bag and shake until the pecans are coated on all sides.
- Spread the nuts in a single layer on the jelly roll pan.
- Bake for 1 hour stirring every 15 minutes.
- Spread on wax paper and cool completely.
- Store tightly covered at room temperature.
I like the idea of garnishing other dishes with the nuts. Wow that would be an ‘added value’ as the marketing phrase goes. Problem is—I would probably eat the nuts first. And if not me, some other family member.
It’s true these nuts are addicting. Thanks Carol!