Candied Cinnamon Sugar Pecans
This recipe is so easy to prep, bake and enjoy! Egg whites are mixed with sugar, cinnamon and vanilla and blended into pecans. They are baked, stirring a few times, and when cooled they are completely addictive. Yes, you can use almonds or walnuts. They are perfect for gifts, in salads or just to eat by the handful! (Recipe slightly adapted from Mel's Kitchen Cafe)
Ingredients
- 6 tablespoons butter
- 2 large egg whites
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 tsp cinnamon optional
- 1 teaspoon pure vanilla optional
- 4 cups whole pecans can substitue whole almonds or walnuts
Instructions
- Cut the butter into large chunks, spread out on a baking sheet and place into the oven. Set the temperature to 325F.
- While the butter is melting on the baking sheet, whisk the egg whites, and salt, in a large bowl until foamy-- and still liquid (about 30 seconds).
- Add the sugar cinnamon and whisk until thoroughly combined. Add the vanilla.
- Add the pecans and thoroughly mix with a large spatula,or spoon, making sure to completely coat the pecans. NOTE: I used a silicone "spoonula" that did a great job of scraping underneath the mixture and cleaned up very easily.
- By now, the oven should have come to temperature. Carefully remove the baking sheet, and pile the coated pecans -- gently spreading them into an even layer.
- Bake for 10 minutes, and using a metal flat spatula (fish turner) flip the nuts over. Return to the oven for 10 more minutes.
- Remove from the oven and flip one more time. You will notice that the nuts are starting to have a "white" sugary coating. This is a good thing!
- Return the nuts to the oven and set your timer for five minutes. If you see the nuts are beginning to turn a dark brown, remove them from the oven. you don't want the nuts to burn, so depending on your oven, this can happen in 5-10 minutes.
- Remove the nuts, and give them a good stir and allow them to sit for at least 15 minutes, to set. Be careful, as these are very hot! Once completely cooled (at least an hour), store them in an air tight container. I have no idea how long they can keep, because they disappear fast!
Notes
Equipment needed: Baking sheet, flat spatula, silicone spatula or spoonula, whisk
This recipe is versatile: You can use walnuts or whole almonds. There is no need to toast the nuts ahead of time, as that job is done in the oven, once they are coated with that sugary goodness.
You can also add a pinch of cayenne, if you wish.
Recipe Source, very slightly adapted from: Mel's Kitchen Cafe