The last week seems to have flown by, as I am still facing issues with my job. Hopefully, those issues will be resolved with a lawyer, but as we all know that can take time. On the plus side of things, my local grocery store has been getting ready for the upcoming holidays! With sweet treats on the mind, I decided it was high time to make an old favorite. Cinnamon Sugar Pecans. My grandma (Memaw, as I called her) would have been proud.
Growing up, my grandparents had a rather large pecan tree in their front yard. When Fall would approach, we would go and pick bags of pecans filling them to the brim. It’s one of the happiest memories of my grandmother, as she would then take those pecans and turn them into fresh baked pies, candy them and more. Being so young, her cooking was like magic. She could could slap ingredients together and Boom a masterpiece was created. That’s the thing about grandma’s though. They always have that special touch when it comes to anything food related.
Now that I have my rambling out of the way, let’s move on to the good stuff!
Easy Cinnamon and Sugar Candied Pecans
6 tbsps. Butter
2 Large Egg Whites
1/4 tsp. Salt
3/4 cup (5.5 ounces) Granulated Sugar
1 1/4 tsps. Ground Cinnamon
4 cups (16 ounces) Whole Raw Pecans
Step One: Preheat oven to 325 degrees F.
Step Two: Melt the butter and spread on a rimmed half sheet pan (11X17-inches). You can also cut the cold butter into cubes, place on the sheet pan, and pop in the oven while preheating to melt the butter; just watch closely so it doesn’t burn.
Step Three: In a large bowl, add the egg whites and salt and whisk until foamy but still liquidy, 30 seconds or so. Add the sugar and cinnamon and mix until well blended and the cinnamon is completely mixed in.
Step Four: Add the pecans and gently mix until the nuts are well coated, making sure to get underneath to the bottom of the bowl as you mix.
Step Five: Spread the pecan mixture in an even layer over the melted butter in the pan. Bake for 10 minutes. Remove the pan from the oven and using a flat metal spatula or similar tool, quickly stir the pecans and spread them back into an even layer. Bake for another 10 minutes, stir again, and spread into an even layer.
Step Six: Bake for a final 5-10 minutes (watching closely!) until the pecans are sizzling and lightly golden. Remove the pan from the oven, give the pecans another good stir, scraping them up from the bottom of the pan. Spread them into an even layer and let them rest on the pan for 1-2 hours WITHOUT STIRRING AGAIN until completely cooled and the sugar coating has set. The pecans keep for up to a week well-covered in a cool, dry place (not the fridge).
**Want to spice the sweetness up a notch? Try sprinkling on a little Cayenne pepper!**
Recipe Credit: http://www.melskitchencafe.com
Original Recipe Link: https://www.melskitchencafe.com/easy-cinnamon-and-sugar-candied-pecans/