These crisp, sweet nuts are easy to prepare and make a delightful hostess or holiday gift. Sprinkle in salads or enjoy by the handful!
My aunt, who grew up in the original Fountain Avenue kitchen, shared this simple recipe with me years ago, and it has been a favorite in our house ever since.
These pecans are so easy to prepare and hard to resist. The incorporation of an egg white creates a crispy, crunchy, sugar coating while the cinnamon adds just the right amount of spice.
A handful will satisfy pre-dinner munchies, and a small bowl set out for company is sure to delight. Added to one of my favorite salads－Apple Pecan Spring Greens with Maple-Dijon Vinaigrette － these pecans create a flavor marriage made in heaven and supply the hint of crunch every good salad needs.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Spiced Pecans
Ingredients
- 1 pound whole pecans
- 1 egg white plus one tablespoon water
- 1 cup (192g) sugar
- 1 teaspoon sea or kosher salt
- 1 rounded teaspoon cinnamon
Instructions
- Preheat the oven to 300℉, and grease a rimmed baking sheet or line it with parchment paper.
- In a large bowl, whisk the egg white with water until frothy. (I do this with a fork or small whisk.) Add the pecans and gently toss to coat.
- In a small bowl, combine the sugar, cinnamon, and salt. Pour over pecans and mix thoroughly.
- Transfer the nuts to the prepared baking sheet, spreading in an even layer, and bake for 45 minutes (see notes below), stirring and spreading back out, every 15 minutes. When done, spread on another baking sheet and cool thoroughly.
- Storage: Stored in an air-tight container, the pecans will stay fresh on the counter for several days. I like to store them in the refrigerator where they will stay fresh for several months…not that they will last that long! The spiced pecans freeze well too.
Notes
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