Pecans are one of my favorite nuts. Cooked or completely raw, I think they're fantastic. So, a few years back, when my mother-in-law offered to teach me how to make toasted pecans, I jumped at the chance.
It was quick, easy, and oh my were they tasty. That made me think, if toasted pecans are that good with just butter and salt...coated in sugar and cinnamon too, they would have to be out of this world and they were!!! And so, my love of candied pecans began!
I happened to be making a batch the other night (for banana nut muffins) and I thought, why not share. The recipe is very simple and the results are mouth watering.
I hope you enjoy!
Step 1: Ingredients:
3/4 Cup White Sugar
1/4 Cup Brown Sugar
1 Tea Spoon Salt
1 Tea Spoon Cinnamon
2 Eggs Whites Beaten
1 Table Spoon Water (not pictured)
1/2 Cup Butter (1 Stick) Melted
2 Cups Pecans Slightly Broken Up
* This recipe also works great with walnuts, if you prefer them or have them handy.
Step 2: Mixing Your Dry Ingredients
Combine the sugar, salt, and cinnamon in a medium sized bowl and whisk until thoroughly mixed .
In a separate bowl, crack 2 eggs, remembering to reserve only the whites. Add one table spoon of water and whisk until they are slightly frothy.
Step 3: An Even Coat...
Now, in a gallon size zip lock bag, add the two cups of pecans, the beaten egg whites, and finally the dry ingredients. Shake, toss, and roll around until the pecans have a nice even coat on them.
Step 4: BUTTER!!!!!!
Take the melted butter and simply pour it onto a foil lined pan. Be sure to move it around to cover all areas of the pan.
* I recommend using foil that's on the stronger side. You will need to toss the nuts from time to time and the sugar can stick to the pan and cause small rips in the foil.
Step 5: Toasting the Sugar Coated Pecans
Transfer the sugar coated pecans on to the buttered baking sheet and toss. Bake at 300 degrees for approximately 25 minutes. Remove the pecans from the oven and using a spoon, toss them gently on the baking sheet coating them again in the butter and melting sugar.
Continue baking for an additional 10 minutes and repeat the tossing process. At this point the butter will begin to cook off and the sugar will begin to firm up and clump. Continue baking, repeating the tossing process every 5 minutes or so. Once the sugar has started to crystallize and the butter has completely cooked off, start testing the pecans to make sure they are to your liking (careful they are going to be hot).
The whole baking process takes about 45 minutes and when they are done.....wow!
* Testing the pecans is a critical step. Because they are coated in sugar, it can be difficult to tell when they are toasted and pecans can burn quickly.
** Baking times may vary a bit, depending on the type of oven you are using.
Step 6: Cooling and Storing (yeah Right, You're Going to Eat Them All)
Once the pecans have reached perfection, remove them from the oven and allow them to cool on the pan for 5-10 minutes (if you can stand it).
Finally transfer them to the bowl of your choice, eat, and enjoy!!!
Store any left overs in an air tight jar or container for up to a week (though I've never had them last that long).
* I should note, once you start eating them, it is almost impossible to stop until they are gone...you have been warned.
Step 7: MUFFINS!!!!
While these candied pecans are absolutely amazing on their own (or on ice cream, in yogurt, etc), they also make a great addition to banana nut muffins (or banana nut bread). These were made using my Fast, Simple, and Delicious Banana Bread recipe and they were delicious!.
I really hope you've enjoyed this Instrutable and that it inspires you to make something yummy!