The holiday season is in full swing, which means our schedule has been crazy busy. We've just gotten over the work hump (kids party, holiday reception, holiday formal...) and wrapped up a visit with my mom, which was way too short. Last year, Nate took candied pecans to work to share with his coworkers and he wanted to do the same this year. So I spent Sunday afternoon putting together pecans while Nate made jerky. Our house smells like meat and spices. Not sure I'd recommend it as a new candle scent.
Anyway, this recipe is super easy and probably takes about an hour and a half tops, mainly because it needs about an hour in the oven. If you like pecans and sugar, this recipe is for you. (Here's the link to the original recipe - thanks, Cooking Classy!)
First, whisk together your egg white, water and vanilla until it's frothy. *Note* My bowl looks dirty because it is. It didn't occur to me to take a photo until I started the second batch. Oops.
Next, mix in a pound (about 4 cups) of pecans.
Mix in half of your sugar/cinnamon salt mixture. After it's well coated, add the rest.
Spread out your pecans in a single layer on a baking sheet. I used foil, but recommend using parchment paper because I had some issues when I was stirring the pecans (you should stir the pecans every 15 minutes for an hour).
An hour later, you'll have candied pecans!
Here are the treat bags Nate is taking to work tomorrow.
You're probably hesitant to make a double batch your first go, but you really should. Especially if you're giving them away as gifts. The treat bags above were more cost effective for work, but the pecans also look cute packaged in a mason jar with ribbon. Let me know if you try them. They make great gifts, but are dangerous around the house if you're the only one that likes sweets. That's why I need to give most of ours away.
Candied Pecans (click here for printable recipe)Ingredients:
1 pound pecan halves
1 TBSP water
1 large egg white
1/2 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
1 cup sugar
Preheat your oven to 250 degrees F. Whisk together your egg white, water and vanilla until frothy. Set aside. In a separate bowl, whisk together your sugar, cinnamon and salt. Set aside. Add your pecans to the frothy mixture in the first bowl and toss until coated. Add half the sugar mixture and toss until well coated. Add the remaining sugar mixture and, you guessed it, toss until well coated. Spread evenly over a cookie sheet lined in parchment paper. Bake for 1 hour, stirring the pecans every 15 minutes. If you're making a double batch, I usually add an extra 5 minutes at the end if they're still a little sticky. Let them cool on the tray and store in an airtight container. Enjoy!