Sugar and spice, and everything nice. I asked, you answered - sweet seems to be leading the way. If you like a lil spice in your life, not to worry, this recipe is flexible enough to satisfy you whatever your preference.
I make huge batches of these candied pecans because they are consumed at a rate you wouldn't believe.
I always have them onhand and readily add them to salads, oatmeal, chia seed puddings, ice cream, cinnamon rolls - you name it! Presented in a mason jar, they also make the best hostess gift.
Warning: These are highly addictive!
2 egg whites
2 tbsp water
2 lbs pecans, whole
2 1/2 c white sugar
1 1/2 tsp salt
1 1/4 tsp cinnamon, ground
For some spice:
1/4 tsp paprika
fresh-cracked black pepper
Preheat oven to 250°F. Line a baking sheet with parchment paper and spray with cooking spray.
In a mixing bowl beat egg whites and water with a whisk until foamy and frothy.
In a shallow bowl, mix all other ingredients until combined. Gently submerge pecans into egg white mixture, one handful at a time. Coat in sugar mixture. Whisk egg whites again with each batch. The foam is what will give your nuts a candy like coating.
Spread the nuts in an even layer on the baking sheet.
Bake for approximately 45-60 minutes until golden, flipping at about half-way. The coating may seem soft but it will set once cooled.