Candied Pecans
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Ingredients
- 3 c. pecans
- One egg white, whipped with 1 T water
- 2/3 c. sugar
- 2 t. kosher salt
- 1 t. cayanne pepper
- 2 t. cinnamon
Instructions
- Here is the recipe for 3 cups of pecans, so you can double or triple accordingly:
- Whip one egg white w/1 tablespoon of water until frothy.
- Mix the nuts with the egg white until coated.Strain the nuts in a colander for a few minutes, shaking around to get the excess egg white off.
- In a larger bowl, mix 2/3 cups sugar, 2 teaspoons kosher salt, 1 teaspoon cayenne pepper and 2 teaspoons of cinnamon.
- (Adjust to your tastes)
- Mix nuts around in powder mix.
- Spread in a single layer on a cookie sheet (I use foil sprayed with Pam on the cookie sheet for easier clean up).
- Bake at 250 for 30 minutes.
- Stir and spread them out again.
- Bake another 30 minutes.
- Take them out of the oven and stir around, but let them cool on the cookie sheet.
- Eat them all at once before your husband gets home.
- 3 c. pecans
- One egg white, whipped with 1 T water
- 2/3 c. sugar
- 2 t. kosher salt
- 1 t. cayanne pepper
- 2 t. cinnamon
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