candied pecans are hands down my favorite salad topping. they’re not easily, or cheaply, found in the grocery store (at least by me), so i make them myself – and you can too. they’re easy! i’ve tried a few recipes, and this one is my favorite.
cast of characters: vanilla extract, pecans, egg white, brown sugar
not pictured: cinnamon (yea…i’m spacey sometimes.)
(not peppers. i didn’t move my basket of veggies.)
(if you have a costco by you, and have a membership, i highly recommend buying the pecans there, it’s quite a savings.) (though i’m sure if you are a member already, you already know this).
separate your egg. egg white into a very clean bowl, yolk into the disposal (or save for another use? mayonnaise? never tried making it. probably never will. not gonna lie).
beat your egg white until you have stiff peaks. it may take a few minutes, but be patient and make sure they’re stiff (but stop as soon as they are).
(stiff peaks = when you lift the beaters up curls, or peaks, form and stay)
tip: room temperature egg whites are best (but not required)
add in brown sugar, vanilla and cinnamon to your fluffy egg whites and stir until smooth. mix in pecans and stir until coated.
spread coated pecans on a wax paper (or parchment) lined baking sheet lightly coated with cooking spray. try to get them in a single layer.
bake for 15 minutes, then stir. bake for another 10-15 minutes, until slightly browned and not shiny any more. cool.
they’re not glamorous but they’re delish. eat them as a snack,
or add to your favorite salad.
(my favorite salad? at the moment: spring greens, green apple or pear slices, crumbled goat cheese, candied pecans and a fat-free (or low-fat) raspberry vinaigrette.)
they make a healthy salad…not so healthy, but i always have to throw at least a few on there for a needed sweet crunch (and whatever good things nuts give your body).
1 egg white
3/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon vanilla extract
4 cups pecans
preheat oven to 300 degrees. line a cookie sheet with wax paper and lightly coat with cooking spray. beat egg white until stiff. add in brown sugar,vanilla and cinnamon. stir until smooth. mix in pecans and stir until coated. pour the pecans onto the prepared cookie sheet in a single layer. bake 15 minutes. stir. bake another 10-15 minutes or until slightly browned and not shiny. cool on wax paper on the counter, mixing around and breaking apart if needed after they are cool enough to handle.
if you prefer them extra sweet – perhaps for a snack more than a salad topping – you can sprinkle a cinnamon sugar mix over the nuts either while baking (when you stir), or right when they’re done.this makes quite a bit – 4 cups – but just store them in an airtight container or a ziplock bag; they keep for quite a while (mine are still tasty after at least a month).
mmm hmm. i love me some good candied nuts (aaaaand that’s a good ending to this post).
i am linking this post up to sweet as sugar cookies’ sweets for a saturday