Sugar ‘n’ Spiced Pecans

By sandycon

Because you can make them yourself! And they are dangerously, frighteningly easy.

Pecans are first tossed in a little mixture of egg white, water, and vanilla. They just need a little bath so the really good stuff can stick to them.

And suddenly, magic. You should, of course, allow these to cool about after they come out of the oven, but you truly must try some while they are still warm. After that, they will make fantastic party snacks and beautiful gifts. And you can keep them for up to two weeks before they start to soften! But I can offer a 99% guarantee that they won’t last that long.

Ingredients

• 1/2 c granulated sugar
• 3/4 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 egg white
• 1 T water
• 1/2 tsp vanilla extract
• 2 c pecan halves

Details

Servings 1
Adapted from 30poundsofapples.com

Preparation

Step 1

Preheat oven to 300ºF and line a large cookie sheet with aluminum foil. Lightly grease aluminum foil with cooking spray or canola oil.

In a medium bowl, combine sugar, salt, cinnamon, cloves, and nutmeg and mix well. In a separate, smaller bowl, whisk together egg white, water, and vanilla extract until it become foamy, about 2-3 minutes. Add pecans to the egg white mixture and toss until all pecans are coated. Using a slotted spoon, lift coated pecans into the sugar mixture. Use a fork to gently stir the pecans into the sugar mixture until all pecans are coated. Be careful not to over mix or the sugar will begin to flake off of the pecans.

Spread pecans evenly over the lined cookie sheet and bake for 15 minutes. Mix and turn pecans with a fork and bake for an additional 15 minutes. Remove from the oven and allow to cool to room temperature. You may have to break apart some of the pecans, as they may be stuck together with additional sugar.