Saturday, October 29, 2016

Candied Pecans

Can it be agreed upon that the world would be a better place if we all had a constant supply of candied pecans? 
Anyone who thinks differently is definitely wrong. 

Okay how is Halloween already here?! That means Christmas is less than 2 months away (cue mild panicking). I was absolutely blindsided at Target today when they had their christmas stuff out. I wanted to sit down in the middle of aisle five and open the halloween candy I had in my cart & pout. Ugh. However, the end of halloween means Thanksgiving is that much closer (favorite holiday, obvs.!!)  and I can pile so much food onto my plate pretending I only do that once a year when in reality I do it daily.

 By the way, it SNOWED in Michigan this week. Everyone was complaining but I rejoiced. I absolutely love cold weather. Cold weather to me means cozy sweaters, big blankets, and ridiculously good comfort food. I'll admit i'm definitely not ready for the pretty colorful leaves to go, though. I mean just LOOK at them! Swoon. 

The snow inspired me to make a recipe that normally doesn't show it's face until Christmas time-Candied Pecans. This is such an easy recipe I can't believe I'm actually putting it on the blog BUT it needs to be done for the sake of your taste buds. 


1 large egg white 
1 tbsp vanilla
1lb raw pecans
1 cup granulated sugar
1 tbsp cinnamon


Preheat oven to 250F and generously coat a large baking sheet with nonstick cooking spray (like Pam).  

In a large bowl, whisk together egg white and vanilla until frothy (about 30-40 seconds). Add in the pecans and evenly coat them with the egg white/vanilla mixture. In a separate bowl, mix together the sugar and cinnamon until they are incorporated. Add to pecans and fold until all the pecans are coated with the sugar/cinnamon mixture. 

Evenly spread the mixture onto the baking sheet and bake for an hour. Stir the pecans every 15 minutes to avoid clumping. 

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