09 Dec Quick Holiday Recipe: Candied, Spiced Pecans
There is no doubt, Texans love pecans. Many of us grew up gathering them from our own backyards as they fell from huge pecan trees, collecting them for pies or just enough to eat on the spot. What better way of utilizing pecans than with a quick holiday recipe for candied, spiced pecans to have on hand?
In honor of our tasty friend, I’d like to share my quick holiday recipe that is just a bit lighter than most. Now, I’m not promising it is calorie free, what makes it delicious is the sugar coating, but you do get a reduction in saturated fats by using just egg whites and omitting the usual butter.
Set a couple of bowls of these pecans out for the big game or place them in airtight, decorative bags along with the recipe as small gifts this holiday. I promise they will go fast, enjoy!
Prep Time: 10 minutes
Cooking Time: 1 hour
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg white
1/4 teaspoon cream of tartar
1 pound pecan halves
- preheat your oven to 250 degrees F (225 degrees F, low fan in convection oven)
- mix sugar, cinnamon and salt together in a bowl
- whisk egg white in a separate bowl until frothy. Toss pecans in the egg white mixture until evenly coated.
- add sugar mixture to coated pecans until they are evenly coated with sugar
- spread coated pecans onto an ungreased baking sheet
- bake in preheated oven, until pecans are evenly browned, 1 hour
- allow to cool, then place in air-tight container
Shelf Life: 2 weeks
Fun fact: Pecans are technically not nuts, they are drupes, fruits with a single stone or pit surrounded by a husk. Who knew?