Totally Addictive Cinnamon Roasted Pecans

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.

RoastedPecans1

Ingredients

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

Directions

In a small bowl blend the sugar, salt, cinnamon and nutmeg.

Pecan_Ingredients

In a large bowl whip the egg whites and water until it’s nice and fluffy.  It should look something like this…

Pecan_Eggs

Fold the pecans into the egg mixture.  Toss them gently until they’re evenly coated.

Pecan_EggMix

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…

Pecan_Sugar

Preheat your oven to 250 degrees.  Lightly grease a large baking sheet and spread the pecans on the sheet.

Pecan_Pan

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.


20 Comments

  1. Love Love Love these! Makes me want to go buy a bag of pecans at Sam’s and get cracking. Great idea for teacher gifts!

  2. Thank you so much for posting this. I can’t wait to make some. Sounds pretty easy too, which I LOVE.

  3. I love these and finally a recipe I can do – easy and stuff I have in the cupboard!

  4. I’m not sure how I stumbled upon your blog, but I’m glad I did. We had to go out and buy a second bag of pecans to make some more of these! They are SO delicious and I am so thrilled to have a recipe for gift giving that everyone will love…and most importantly actually turns out good when I make it LOL.

  5. Lillymom

    Glad I stumbled on these. Making them today. Thanks for sharing this.

  6. Adruenne

    Thanks MeckMom! This is a new favorite recipe! Love your pics! I made these and took them to work and they were a big hit. Thanks for sharing!

  7. Fixed these tonight. They are yummy! Substituted the sugar with the Splenda white sugar blend and used pumpkin spice seasoning.
    They were fabulous!!!!!!!

  8. Could you use splenda instead of sugar?

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