Wednesday, October 6, 2010

Cinnamon Pecans

I'm going to give you the recipe for the equivalent of food gold. Sissy started making these a few years ago and now I make them, too.

Because our families eat so many of them, we need more than one person making them.

These are the tastiest little nuggets you'll ever eat. And you won't be able to stop.


You can eat them plain, or serve them over ice cream, or in a salad, if you're feeling particularly virtuous. Chop them up and stir them into brownies, or sprinkle them on top of the brownies. Whatever floats your boat when it comes to brownies and nuts. Or eat them plain.

Wait, did I say that already?

You can tell how I like to have them.
Cinnamon Pecans

2 egg whites
1 lb. pecans
3/4 cup sugar
3 tsp. cinnamon

Beat egg whites until stiff. Stir in pecans. Stir in cinnamon and sugar.
Spread pecans on cookie sheet and bake at 200 degrees for an hour, stirring every 15 mins.

Or, if you're like me and you keep your pecans in the freezer, bake at 200 degrees for an hour, stirring every 15 minutes. Pull out the pan, stir them and realize they're not dry yet, rather they're still drippy wet. Say a questionable word or two, look at them again as if that will dry them out, and then put them back in the oven for another 15 minutes. Only this time, crank the heat up to 350 degrees and watch those babies cook. Stir after the 15 minutes, taste test them and if needed, cook another 15 mins.

It's probably better to either defrost your pecans to room temperature, or use room temperature pecans to start with. Way too much moisture in frozen pecans.

If you bring them anywhere, bring the recipe with you.

You're going to need it.


  1. I have made candied walnuts before with brown sugar, but THIS! YUM. I have to make this..would be great in a green salad with goat cheese...mmmmmm