Imagine this…cold winter day, hot tea in hand, smell of roasting pecans coated in cinnamon, nutmeg, and sugar. Yow yow yow! I like like like.
For a Thanksgiving snack and my sister’s housewarming party I made these cinnamon candied pecans and they were a hit at both events. These nuts are addictive and when you’re hungry you’ll just keep eating them! I say hungry because we served these before Thanksgiving dinner, and for my sister’s party they were sustenance after a lot of drinks…and don’t a couple beers make you hungry?
The best thing about this recipe is that it’s easy to make and can be made 1-2 weeks ahead of time if stored in an airtight container. I found it from Shugary Sweets.
Adapted from Shugary Sweets
Yield: 1 lb pecans
- 1 lb pecan halves
- 1 egg whites, beaten
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt and more for taste
- Beat egg whites with a whisk for a minute until frothy. Add sugar, vanilla, cinnamon, nutmeg and salt. Beat again. Fold in pecan halves until completely coated.
- Line a 15x10x1 baking sheet with parchment paper. Pour pecans onto parchment and bake in a 225 degree oven for one hour. Stir pecans ever 15 minutes.
- Remove and cool completely. Store in a ziploc bag or airtight container for 1-2 weeks. ENJOY!
You can see the egg whites becoming frothy and then I added all the flavoring. In some other recipes I read that you should whip the egg whites until stiff peaks form. I don’t know which method is best, but I know this one works. I’m also playing around with different layouts and photos…what do you think of this combo photo?
Sprinkle some more salt on it if you like.