I had no intentions of posting this recipe, but i have these faces staring me down, with this look in their eyes that says “but these are like really good” and “we like made this by ourselves.” And they are staring me down for real.
So here it is.
To back up just a little, we had this crazy humongous (totally a word) cookie baking party a few weeks ago. Relatives from far off places came and we baked and baked and baked. And as good – fantastic even – all those cookies were, the only thing that didn’t last more than a few days after the flour settled were these Sugared Pecans that Cousin Linda made. We ate them all up. Two at a time. Grabbing a couple each and every time we walked through the kitchen. They are all gone.
They are deliciously spicy. They are impossible to leave alone. In fact, batch two is getting dangerously low. You may want to double this.
If you are following along that is right – we have polished off two lbs of pecans.
So Zoe, being Zoe, took charge and got to the internet to find THE recipe, And Gav, being an eater of all things yummy, got the pans out and found the cinnamon.
Then this happened. …as I was uttering “check the freezer for pecans” the phone rang, and then the dog peed on the carpet again. which was followed by a game of chase me with the paper towel….
“who me?” she says.
…then there was another phone call and arrangements needed to be made for something or other, I don’t remember… point is I was distracted. Leaving Zoe and Gav to their own devices.Which is precarious in the best of circumstances, but in the kitchen, well, that is just asking for trouble.
But these two – these two know what they are doing. They got this job done! Like pros. And they didn’t even kill each other. Zoe didn’t shove Gav once. Not even!..by the time I got myself back into the kitchen they were all done..
So here is a link to THE recipe.
Or follow below – this is how they made it in Zoe’s words.
- 1 lb pecan halves
- 1 large egg white
- 1 Tbsp water
- 1/2 tsp vanilla extract
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- Preheat oven to 250 and line a large rimmed baking tray with parchment paper.
- In a large bowl combine egg white and water. Whisk until bubbly and frothy.Add vanilla extract, sugar, cinnamon and salt. Whisk to combine.
- Toss pecans into sugar and egg white mixture until all the nuts are evenly coated. Pour onto the baking tray, spreading out into an even layer. Bake at 250 for about an hour. Stir every 15 minutes or so. Pecans are done when the feel dry to the touch and the sugar is crunchy. Careful not to let the pecans brown too much. Allow to cool before storing in an air-tight container.