There are not too many foods that are tastier than a candied pecan. You can eat them as a snack, or in a salad, topping a pumpkin muffin or cut up into cookies. My favourite is to eat them in a salad or on the top of muffins, but which ever way you eat them, they are delicious. I have a dear friend that lives in a subdivision that was once a pecan farm. Yum.
A couple of ways to candy pecans are to use egg whites or butter as the base. The butter base will make a caramelized pecan which is great, however I like the sugar coating so the ones Im making today are with the egg white base. I’ll walk you through the steps and give a few hints along the way.
Like any recipe you start with gathering the ingredients:
- 2 eggs, using only the whites
- Ground cinnamon, about 1 Tbsp, you can spice these up here if you want a unique flavour.
- Salt 1 tsp
- Brown sugar 1 cup
- Pecan Halves. 1 lb You can use pecan bits or other nuts too.
- Large baking sheet lined with Parchment Paper
- Scale for weighing the pecans, I eyeball the amount but you might want to weigh them.
Gathering all the things you need, start with whisking together 2 egg whites until frothy. Once they are frothy add the brown sugar and cinnamon, blending well. If you would like the a different flavour you can add a spice mix to change up the flavour.
Add the pecans and coat all the pieces well. I use a lb of pecans and just eyeball the amount. You can weigh them if you like. Either way works great. The main idea is to get them evenly coated.
Place the pecan mix onto the lined baking sheet. Place in a preheated oven at 275* F. Start the timer for 15 minutes. Stir the pecan mix and do this every 15 minutes for 3/4 of an hour. In the last 15 minutes of the hour, start the timer for 8 minutes or so. This is the stage that you need to be watching the pecans as they can quickly turn from baking to burnt! And you don’t want all your hard work to go wasted.
The trick is to have them nicely browned and yet not burnt. Watch them closely. Once you like the look, remove them from the oven to cool.
Once the pecans are cooled you can store them in a jar, or bag. They do need to be cooled first though or they will soften and not have the nice dry feel you are going for.
The final step is to use them and eat them! So for lunch I making a roast beet salad with fresh garden beets, goats cheese and balsamic dressing. Topped off with freshly made candied pecans! What a feast!
Enjoy the pecans and let me know any creative ideas you have for using them.