I had a huge bag of pecans at home that were about to expire soon.. so I was pondering on the list of things to do with them. I’m not really a fan of nuts in my baked goods, so I figured.. heck, let’s just eat them as is! This recipe is extremely easy and results in a very addicting snack. Once you eat one, you can’t stop! My dad was a huge fan, along with my boyfriend. They’re so great because you can take them anywhere stored in a Ziploc bag and snack on them at any time– whether on a road trip or watching a movie. They’re guaranteed to please.
I used a SILPAT to bake these nuts on and I highly recommend getting one if you haven’t already. It’s such a handy tool in the kitchen, especially for baking these. Nothing sticks to the surface and it can withhold such high temperatures. It’s a bit pricy, but worth every penny. It’s also simple to clean… who can complain with easy clean-up?
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- 1 cup white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F. Grease a baking sheet or use a Silpat. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F for 1 hour. Stir every 15 minutes. Store in an airtight container.
That sounds DELISH!! I’m trying it out!
Do you know if I can use any other nuts for this recipe?
Love nuts especially those coated in sugar and cinnamon!
I just got a sil-pat for Christmas. Yay, I’ll get to use it now!
~ingrid
All your desserts look absolutely delicious–I’m SO going to try your recipes!
Please open a bakery 🙂
When will you start blogging about your Cricut creations/experiences?? Enquiring minds want to know! 😀
vaneblu- i’m sure you can! walnuts, almonds, peanuts.. any of them would work.
ingrid- congrats on the silpat! i hope you get to love it just as much as i do. 🙂
Ψ*Ψ- thanks! i fully intend on it. 🙂
simone- oh gosh i’ve alredy used my cricut machine so much! but i don’t think it belongs on my food blog page.. maybe i should start a scrapbooking blog.. hmmm. haha. if you’re curious i would love to send you pictures of cards/pages that i’ve already made, just send me an email at kim@lovintheoven.com
Do you think I could use parchment paper to bake these on?
bonnie- yes parchment paper is fine!
Have been making these for years..and have used
both walnuts and pecans, in either case they are
fantastic,,,,I cut back on the sugar, 1/2 to 3/4 of a cup, and it was more than enough….
store in a tight jar and they will last a long time…
Do you just move the pecans around on the pan as they bake? Do you spread just the pecans on the pan or dump all of the dry mix on the pan with the pecans?
I’ve also made this using just 1/2 cup of the baking Splenda (Sugar Blend) and they turned out great as well.
good to know, thanks for sharing!
Do you store these in the refrigerator or freezer? Also what is the shelf life? Thanks! I made them and they are so good!
I make these every year from your website!