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I know, this totally looks like a Christmas post. Yeah, it basically is BUT you should be making these all year long. Not just during the holidays (plus all you pin crazy people (like myself) I see you pinning Christmas everything already :). So basically I’m posting this recipe so you can start indulging a little early.
These are one of the greatest snacks of all time. I began making the cinnamon sugar almonds like 10 years ago (and have made them at least two times a year since) and I hadn’t even tried any other nut until today. Because I was out of almonds :). I actually like the pecans even better because they have a more delicate and melt-away crunch than the almonds do and they have more cracks and crevices for the sugar mixture to coat. I can nearly guarantee you, if you take these to a party they will be gone in no time. They’re cinnamon caramel-like coating is insanely delicious. And you’re going to love how easy they are to make. Short list of ingredients, simple prep – we need more recipes like this during the holidays. Enjoy!
I’m becoming obsessed with close up pictures and all the textures. And I’m starting to remember why I bought a macro lens, so I can put food right up in your face :).
Cinnamon Sugared Pecans
These cinnamon sugared pecans are the perfect snack for movie night!
- 1 lb pecan halves
- 1 large egg white
- 1 Tbsp water
- 1/2 tsp vanilla extract
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp salt
Preheat oven to 250 degrees. In a large mixing bowl, vigorously whisk egg white with water and vanilla until very frothy. In a separate small mixing bowl, whisk together sugar, cinnamon and salt. Add pecans to egg white mixture and toss until evenly coated.
Pour half of the sugar mixture over pecans and toss several times then add remaining sugar mixture and toss until evenly coated. Pour coated pecans over a parchment paper lined baking sheet and spread into an even layer.
Bake in preheated oven 1 hour, stirring every 15 minutes. Allow to cool then store in an airtight container.
Recipe Source: adapted from allrecipes.com