Spiced Pecans In My Kitchen

My kitchen was fragrant yesterday morning with an oven full of roasting sugared and spiced pecans I was making for the card party at the St. Michaels Woman’s Club. Apparently I have become known for my spiced pecans which have graced a number of luncheon salads at the club. These are really good so I only make them when they can quickly be removed from the house. We’ll get a handful and then they’ll be transported to the clubhouse. These are so good that even putting them in my car’s trunk might  not keep me from a stealthy run at them.

I meant to take a photo of the roasted pecans but got them out of the house so fast I forgot. You’ll have to make do with the package photo.

Mala’s Cinnamon Sugared Pecans (from Cookingclassy.com website who stole it from allrecipes.com. My tweaks included below.)

Ingredients

  • 1 lb pecan halves (4 cups)
  • 1 large egg white
  • 1 Tbsp water
  • ½ tsp vanilla (up to 1 tbsp)
  • 1 cup granulated sugar (can be half white, half brown)
  • 1 tsp cinnamon (can add ½ tsp allspice, 1/8 tsp cayenne for kick)
  • ½ tsp salt (can be up to 1-1/2 tsp kosher salt)

Directions

Preheat oven to 250 degrees. (I am now baking them at 275.) In a large mixing bowl, vigorously whisk egg white with water and vanilla until very frothy. In a separate small mixing bowl, whisk together sugar, cinnamon, spices and salt. Add pecans to egg white mixture and toss until evenly coated. Pour half of the sugar mixture over pecans and toss several times, then add remaining sugar mixture and toss until evenly coated. Pour coated pecans over a Silpat or parchment paper lined backing sheet and spread into an even layer. Bake in a preheated oven for 1 hour, stirring every 15 minutes. Allow to cool, then store in an airtight container.

Notes

I use sheet pans to bake. The sides keep the nuts from falling out. Since I remove them from the oven for turning, this is crucial.

The final 15 minutes in the oven is what makes them crunchy. I checked them after what I thought was the final time and they still weren’t dry in the middle, so I put them in for another 15 minutes. The first two times you stir them they will be sticky.

I like adding that little bit of cayenne for a little heat. If you’re planning to use them as an appetizer with cheese and fruit, you could add  more salt as well.

Question: Where do you hide food so you won’t be tempted?

2 thoughts on “Spiced Pecans In My Kitchen

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