Thursday, December 22, 2011

Candied Pecan Recipe

Candied Pecans
1 lb pecans
1 egg white
1 tsp water
1 tsp vanilla
1 cup granulated sugar
1 tsp salt
1.5 tsp cinnamon
Parchment paper (located in baking aisle with foil and plastic wrap)
Combine egg white and water in large bowl.  Whisk until frothy and add
vanilla.  Add nuts and toss to coat.  In a separate bowl, combine sugar,
salt and cinnamon.  Sprinkle on nuts about a quarter cup at a time and
continue tossing until evenly coated.  (You may not want to put all of the
sugar mixture on - just eyeball it).  Spread nuts in a single layer on a
parchment covered cookie sheet.  Bake about 45 minutes at 275 degrees (on
a hot or humid day, you may need up to 10 minutes longer).  After removing
from oven, allow to cool completely (very important) on cookie sheet.  Store
in airtight container for up to 3 weeks - they'll never last that long
I usually double the recipe.

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