Candied Pecans
Ingredients
- 3 cups pecan halves
- 1 large egg white
- 1 tablespoon water
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon Kosher salt
Instructions
- Preheat oven to 300° Fahrenheit.
- Line 2 large sheet pans with parchment paper. Spray parchment paper with non-stick cooking spray.
- In a large bowl, using a whisk, whip the egg white and water until very foamy.
- Whisk in the sugar, cinnamon and salt until well combined.
- Using a rubber spatula, fold in the pecans until they are well coated.
- Pour nuts evenly onto the prepared sheet pans. Make sure they are in a single layer.
- Bake for 45 minutes, stirring halfway.
- Allow nuts to cool completely so that the sugar can recrystallize and get crispy.
- Store candied nuts in an airtight container for approximately 1 month or freeze for 3-4 months.
- Use candied nuts as a snack or to top ice cream or cookies or as a decoration on top of cake frostings.
Notes
Makes 3 cups pecan halves