Totally Addictive Cinnamon Roasted PecansPosted by MeckMom on Dec 11, 2009 in Best of MeckMom, Popular Posts: Recipes | 20 comments
Don’t you just love it when you find a recipe that everyone begs you for? I’ve made these addictive pecans for neighborhood gifts, teacher presents, and holiday parties and I always get requests for the recipe. I love to make them because they’re incredibly easy, they make my house smell fantastic, and I can make them weeks before I’ll need them. I found the original recipe at AllRecipes.com – my favorite recipe site. I’ve made a few adjustments over the years, but I still owe credit to the original recipe poster, Carolyn. Whoever you are Caroyln, I owe you big time.
2 lbs. pecan halves (almonds are really good too, I usually do a mixture of the two)
2 cups white sugar
2 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 egg whites (use 3 egg whites if your eggs are small)
2 tbs. water
In a small bowl blend the sugar, salt, cinnamon and nutmeg.
In a large bowl whip the egg whites and water until it’s nice and fluffy. It should look something like this…
Fold the pecans into the egg mixture. Toss them gently until they’re evenly coated.
Slowly add in the sugar mixture. Toss them with a rubber spatula until they’re evenly coated (it doesn’t have to be perfect, just relatively even). It should look something like this…
Preheat your oven to 250 degrees. Lightly grease a large baking sheet and spread the pecans on the sheet.
Place the sheet in the middle rack of your oven. Bake pecans for 15 minutes and then stir the pecans around with a spatula. Repeat the process every 15 minutes until the pecans are no longer wet and they smell totally delicious (about an hour overall).
If you’re like me, you’ll end up eating a big handful before they get a chance to cool. Once they do cool, you’ll want to store what’s left of them in a ziploc bag or other airtight container. If you plan to use them within a week or two you can just keep them in the pantry. If you’re planning to use them later in the month, just toss the bag into the freezer. They should stay fresh for about 6 months (although I’ve never had a batch hang around that long).
Trust me, even if you’re not a big fan of nuts, you’ll want to give this recipe a try. It’s easy, inexpensive and downright delicious. Just thought I’d pass it on.