| Candied Pecans | ||||
| Makes 8 oz of pecans, adjust quantities for your recipe | ||||
| Ingredients | ||||
| 1 | egg white (discard yolk) |
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| 1 tbls | water | |||
| 1/2 tsp | salt | |||
| ________ | ||||
| 1/2 cup | sugar | |||
| 1/2 tsp | optional seasoning like cinnamon or cayenne pepper | |||
| 8 oz | pecan halves | |||
| Directions | ||||
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Preheat the oven to 250̊. Line a jelly roll
pan with parchment paper and spray it with Pam. In a medium bowl, add the egg white, water, and salt. Vigorously whisk it by hand until frothy; a hand mixer works very well, too. Add the sugar and optional seasoning and stir it up to combine. Add the pecans and fold the mixture until all the pecans are coated. Pour the pecans onto your prepared jelly roll pan, and spread them out to make one layer. Bake at 250̊ for 60 minutes total (75 minutes if you make a double batch). Every 15 minutes take the pan out and stir the nuts up. After 60 minutes (or the 75 minutes for a double batch), remove the pan from the oven. Separate the nuts the best you can. You’ll want more individual nuts and less big nut-clumps. Let the nuts completely cool in the pan. Transfer them to a plastic container for storing them, or dump them in your serving dish. |
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