With the holidays coming up I am anticipating being ambushed at work with Holiday Cookie Exchanges in every department.
I kind of like to go against the grain. If everyone is baking cookies then why not bring it something a little different right?
These pecans are first given an egg white bath and then coated in a sugar and cinnamon glaze. They are then slow roasted in the oven for over an hour at a very low temperature.
This brings out the nutty flavor of the pecan and also hardens the cinnamon and sugar. Let’s not forget how a-m-a-z-i-n-g your house will smell as they are baking.
What I love the most is how the sugar and cinnamon fill up the little crevices of the pecan.
And do you want to know the best part? You can freeze them! Mine are in the freezer now and they are delicious frozen! They don’t get hard like you would think. They are even better if you ask me.
- 2 egg whites
- 2 Tbsp water
- 2 lbs pecan halves
- ½ cup sugar
- 1 ½ tsp salt
- 2 tsp ground cinnamon
- Preheat the oven to 250 degrees
- Line 2 baking sheets with parchment paper or use a Silpat
- In a bowl, whip the egg whites and water until frothy
- In another bowl mix the sugar, salt and cinnamon together
- Add the pecans to the egg whites and stir to completely coat the pecans
- Add the pecans to the sugar mixture and stir again until evenly coated
- Spread them onto the baking sheets and bake at 250 for 1 hour
- Stir every 15 minutes
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you too! 🙂