This recipe was once again inspired by my fathers love for pecans and cinnamon. This love has now spread throughout the family and we all cannot get enough. I found the recipe on Kevin and Amanda’s Blog. For her it is a Christmas treat and for me it is now a staple in the house! I have always wanted to find a recipe for candied pecans that was easy an full of flavor. The cinnamon, sugar, and salt in this recipe come together with the nutty pecan to make an awesome treat that, although keeps well in an air tight container…. will be gone the next day. I also wanted to make this snack for my parents to take on the plane when they fly to Helena, Montana today! They are visiting my sister up there and could not be more jealous (Hi B!).
First, the line up. (note to self, don’t take pictures of white sugar with a white background and direct sunlight)
Mix up a couple egg white and a splash of water…
Take sugar, cinnamon and salt.
Pour over pecans, and coat.
Pour those on a greased baking sheet.
Cook for an hour at 225 degrees.
Pour those onto wax or parchment paper.
Try not to make your yellow lab Sophie too jealous… and maybe sneak her one pecan…
Cinnamon-Sugar Candied Pecans
- 2 egg whites
- 2 tbsp water
- 1 cup sugar
- 1 tsp salt
- 1 tsp cinnamon
- 4 cups (16 oz) pecans
- Preheat oven to 225 degrees. In a large bowl beat the egg whites and water. Add pecans and stir to coat. Whisk together the sugar, salt and cinnamon, then pour over the pecans, stirring to coat. Spread pecans on a baking sheet that has been sprayed with cooking spray and bake for one hour, stirring every 15 minutes.