Ingredients
- 1/2 cup granulated sugar, or more to taste
- 1-1/2 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 large egg white
- 1 tablespoon water
- 1 pound pecan halves (4 cups)
Method
- Preheat the oven to 250F.
- Mix sugar, cinnamon, and salt together in a small bowl.
- Whisk egg white and water together in a large bowl until frothy. Toss pecans in the egg white mixture to fully coat. Slowly pour in sugar mixture and stir until pecans are evenly coated. Spread onto a baking sheet.
- Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 50 minutes. Remove from oven and let cool on baking sheet for 20 minutes before breaking them apart and storing in an airtight container for up to 1 month. You can also freeze them, just take out an hour before using on salads, snacking, baking, etc.
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