If you were lucky enough to make it to Real Women Cook’s first event- RWC Eat & Greet today (5/21/17), you left with a baggie of these tasty candied pecans. We are so glad to have met those of you who made it. We will have plenty of events in the near future, so don’t worry if you couldn’t come.
Candied pecans are so easy to make, and are great for putting on fresh salads, in chicken salad, on desserts, or just snacking on them. I am snacking on them as I write this. These also make great gifts, bag them up around the holidays and give them out to everyone as a little gift (teachers, bus drivers, neighbors, co-workers– everyone loves them). My husband couldn’t seem to keep his hands off them as I was bagging them up for the event, he would snack on them all day long if he could.
When you’re making these, your house will fill with the sweet and warm cinnamon fragrance coming from the oven. I also recommend making a double batch because they freeze well and will last for a while in an air tight container in the fridge. I used a 2 pound bag (8 cups) from Costco for about $14.69.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 Tbs. ground cinnamon
- 1 tsp. salt
- 4 cups or 12 oz. bag of pecans halves, unsalted
- 2 egg whites, whisked until frothy
- 1 tsp. vanilla extract
- Preheat oven to 300 degrees F.
- Add the granulated sugar, brown sugar, cinnamon, and salt to a large bowl or ziplock bag.
- Toss or whisk until evenly combined. Set aside.
- In a separate bowl, add pecans to the whipped egg whites, and vanilla extract, and gently toss until the pecans are evenly coated.
- Add in the sugar mixture, and toss until everything is well combined.
- Spread the mixture out in a single layer on a parchment-lined or silicone lined baking sheet. (If your baking sheet is not that large, you may need to split the batch onto two baking sheets.)
- Bake for about 40 minutes, removing the nuts and giving them a stir every 20 minutes, until the pecans are fragrant and the sugar coating is cooked.
- Remove from the oven, and let the baking sheet cool on a cooling rack until the nuts reach room temperature.
- Transfer them to a sealed container and store until ready to use.
You could always spice these up and add some cayenne pepper in the mix as well!