Saturday, November 9, 2013

Recipe: Roasted Cinnamon-Sugar Pecans

At some point a few weeks ago, I decided it was a brilliant idea to live tweet my recipe for Pumpkin Pie. I had fun doing it and decided that I would do it once more, this time with the Roasted Pecan recipe my coworker gave me. For those that don't follow me on Twitter, or that just want the recipe for use later, here it is in all it's glory.

Roasted Cinnamon-Sugar Pecans

Preheat oven to 275°F; Makes 1lb Pecans.
1lb (16 ounces) Raw Pecan Halves
1 tsp ground cinnamon
1 C sugar
1 tsp salt
1 egg white
1 tbsp water
Step 0 and 1! 
Preheat the oven to 275°F and line a baked sheet with either foil or parchment paper.

Step 2!
Mix the cinnamon, sugar and salt in a small bowl.

Step 3!
Whip the egg white and water together in a large bowl until frothy.

Step 4!
Toss the pecan halves in with the egg white mixture in the large bowl until all the pecans are evenly coated.

Step 5!
Gradually mix the cinnamon sugar mixture into the pecans. The key to getting the powder evenly distributed is by doing it gradually.

Step 6!
Spread the coated pecans out on your lined baking sheet. Try to get them all to one layer.

Step 7!
Bake the pecans at 275°F for one hour, mixing the pecans every 15 minutes to ensure even cooking and that they don't stick to the pan.

Step 8!
Once the pecans are toasted and the sugar is starting to brown, remove them from the oven and transfer the nuts to a clean parchment paper to cool. If you leave them on the baking sheet, they're like to stick to the sugar there.

Step 9!
The pecans will cool quickly to a temperature that you can eat, so if you're serving them then go ahead dish them out! If you're storing them for later, make sure that they've cooled completely before putting into an air-tight container.

That's it! Pretty straight forward, right? Feel free to tweak the recipe as you like, such as using less sugar or adding in some vanilla.

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