For years now, it's been a Christmas tradition to make these yummy pecans. I've modified the recipe over the years to this version. I always make them in 4 lb batches - but you can modify the recipe if you don't want to make that many. They make great gifts. No matter how many you make, you'll wish you had made more. This year I made 20 lbs!
- 4 lbs Pecan halves
- 4 cups sugar
- 4 egg whites
- 4 tablespoons water
- 2 tablespoons salt
- 2 tablespoons cinnamon
It is important to start with quality pecan halves
I always use a natural sugar. The less processed the better. The larger grains of sugar do not work as well as the finer ones.
I use a large bowl to prepare the pecans for roasting
I use large aluminum disposable pans - makes cleanup a cinch
Start by putting 4 lbs of pecan halves in your bowl. Make sure to cull out an bad pecans or shell fragments
Put 4 cups of sugar, 2 tablespoons each of salt and cinnamon in a small bowl. I always use either kosher salt or sea salt for added flavor
Mix the sugar, salt and cinnamon together
Beat 4 egg whites and 4 tablespoons of water until frothy
Pour the egg white mixture over the pecans and toss them well to coat all the pecans so that they are all wet
Pour the sugar mixture over the pecans and toss well to evenly coat all the nuts
Pour the pecan/sugar mixture into the baking pan. You can continue to toss the nuts to better coat them.
Place the pan in your preheated oven and bake
Set your timer for 30 minutes and turn the pecans every 30 minutes
After the first 1/2 hour, the pecans will appear very wet
As you continue to turn them, over time, they will not appear as wet
Be prepared to have a sugar coated spatula before you are done. The nuts are usually done win 2 1/2 to 3 hours, depending on the humidity and variations in ovens.
Let the nuts cool in the pan. When cool place in storage containers or gift bags/containers for gifts.
Warning these nuts are HIGHLY addictive! Enjoy!