Remember when I told you about our pecan trees and how Rocket, Top Girl, and SIL went into the backyard and picked up two or three bucketfuls of them? We took them to the nut place and had them cracked and blown – then we took them to mom and she shelled them for me. She and I split the amount that was left after all that—about 4 pounds each of pecan halves. We both put most of them in the freezer but I decided that I wanted to make some of the cinnamon sugar pecans that my husband always buys for me at street fairs and art shows. They always cost far too much and these are going to be free! I already had everything I needed and the pecans just needed to be picked up and picked out. I also have a meeting about 3 hours away from here Tuesday and wanted something to give as a treat – so off I went to find a recipe. I found several all over the Internet – most were the same but one was just a tiny bit different and so I chose it. It’s from the Brown-eyed Baker. Although when I got to the bottom of the recipe it stated that it was adapted from Kevin & Amanda. Find their recipe here.
So, here is what you will need:
1 pound of pecan halves
2 egg whites
2 Tablespoons water
1 Cup white sugar
2 teaspoons cinnamon
½ teaspoon vanilla
1 teaspoon of salt
Here’s what you do:
Pre-heat oven to 250 F and put some parchment paper on a rimmed baking sheet.
Mix up the sugar, cinnamon, and salt into a gallon sized Ziploc bag.
Put the egg whites, water and vanilla into a bowl and whisk – I used the stand mixer because it’s easier.
Let them get frothy.
Drop the pecans into the egg white mixture and mix them up, fold them over, spin them around – whatever you need to do in order to get them all coated.
There was no drippy egg white mixture in the bottom of the bowl but if there was use a slotted spoon to get the pecans out and put them in the Ziploc bag with the sugar, cinnamon and salt in it.
Shake the bag until they all get coated.
Then place the coated pecans on the parchment paper and put in the middle rack of the oven.
Bake for 1 hour stirring every 15 minutes.
Pull them out after an hour is passed and let cool completely before storing in an air tight container for about 2 weeks.
So – I’m going to be taking these to art fairs and outdoor markets instead of spending a fortune on the purchased kind. Well, at least the first couple…..if they last that long.
