For Valentine’s last week, I introduced you to my friend, Alison, who blogs and shares recipes at Ingredient’s, Inc. Alison is a fabulous cook who develops her own recipes and she has a cookbook coming out. So glad that I got to meet Alison during my stay here in Birmingham.
Right before Christmas, I tried out a recipe of Alison’s, Spiced Sugary Pecans, and they are out of this world. I love the fact that they are lightened up by using egg whites.
Since I didn’t get the chance to share them for the Holidays, I’m sharing them now. These would be perfect for making up a batch and keeping them in a container for using in those yummy salads we all love. Those fancy salads with goat or feta cheese and a little fruit thrown in for good measure. These spiced sugary pecans would add just the right savory touch.
1/3 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper or smoked paprika
1 egg white
1 tablespoon water
16 ounces whole pecans (almonds and walnuts can be substituted)
1. Preheat oven to 300F.
2. Combine sugars, cinnamon, salt, and cayenne or smoked paprika in a small bowl, mixing well.
3. Whisk together egg white and water until frothy. Add pecans, tossing to coat; drain. Sprinkle nuts with sugar mixture, mixing well.
4. Place pecans in a single layer on a large cookie sheet coated lined with parchment paper. Bake at 300F for 30 minutes, tossing occasionally. Remove from oven and separate as they cool. Store in an airtight container for up to 1 week.
I hope you will save this one and try it too. I made mine without the cayenne spice, so it would be great either way. If you only want the sweetness, then leave out the spice.
Truly delish pecans!
Shared at Jen’s Tasty Tuesday!