Short and sweet… and certainly addictive! With my family being from Georgia, I grew up on pecans. I can remember sitting in my grandmother’s living room after family holidays with a nut sheller for hours. That was the deal. She would give us a couple boxes (yes… boxes.) of perfect Georgia pecans if we shelled them ourselves. Deal! After all, I could sneak a few [handfuls] in during the labor.
Having the sweet tooth that I do, I like to include pecans into a lot of my recipes that are candied. These are pretty common around Christmas time, but are sometimes ignored during the rest of the year. Candied nuts are a great accent for salads, sweet potato sides, or you can just shovel them into your mouth before they even cool completely when you make them. At least, that’s what I hear from people…..
While you can make these on the stovetop with a candy thermometer, this way is so simple and equally delicious! I added a bit of cinnamon to the mix. You’ll probably just want to go ahead and double the recipe to make a full pound. They’re that good!
Recipe adapted from Kevin & Amanda.
- 8 oz pecan halves
- ½ cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 egg, white only
- 1 tablespoon water
- 1 teaspoon vanilla extract
- Pre-heat oven to 250 F.
- Combine sugar, salt, cinnamon in a sealable bag or container. Set aside.
- Whisk egg white and water with vanilla.
- Place pecans in egg white mixture and mix to coat all nuts.
- Place coated pecans in bag with sugar mixture.
- Transfer pecans to a lined baking sheet and bake for about 1 hour, stirring every 20 minutes.
- Enjoy! Visit SouthernFATTY.com for more.
What are your favorite recipes to include candied nuts in? Let us know below!
Candied pecans go GREAT on a chopped-kale-and-pear salad. Thanks for the recipe!