Friday, April 10, 2009

Recipe: Sugar Coated Pecans for Salad

I have an awesome recipe for salad that includes candied pecans. Store bought cost way too much money. Instead, purchase pecans when on sale (I found bulk pecans for half price this week via Easter sales) and make your own. Then store in an airtight container. Once you've made these, you'll never want to put plain ole' nuts into salad again.

This is the recipe I use for salad pecans:
1 egg white
1 tablespoon water
1 teaspoon vanilla
3 cups pecan halves
1 cup granulated sugar
1 teaspoon salt
1/4 cup butter

Preheat oven to 300°F

In medium sized bowl, combine egg white, water, and vanilla, Beat until foamy. Stir in pecans with wooden spoons until they're well coated with the egg white mixture. Set aside.

In another bowl, combine sugar and salt. Pour over the moist pecans and stir to coat evenly. (I do all this in my Kitchenaid mixer bowl.)

In preheated oven, gently melt butter in jelly roll pan. Carefully remove pan from oven and stir nuts into melted butter. Spread nuts evenly and bake for 20-25 minutes, stirring every 5 minutes, making sure they don't burn.

Remove from oven and spoon to wax paper to cool.

I put the jelly roll pan immediately into the sink with hot water for easy cleaning.

Once cooled, break up the pecans.

If you're making the sugar coated pecans just for nibbling, you may want to add 2 teaspoons of cinnamon to the sugar mixture.


Anonymous said...

You can also cook them on parchment paper and then slide off the parchment from the baking pan onto a cooling rack.

Anonymous said...

I made them today with 4 cups pecans instead of 3. Still delish!