It would not be Christmas if I did not make many, many batches of Candied Pecans. This recipe is one of the easiest food gifts there is to make for someone. I started making them every year for my sister-in-law Paige, but once people had a few, they were asking for me to make them some too. Now, I make this recipe about 6 batches of pecans and wrap them up in these cute bags and deliver them along with Patty’s Whiskey Cake to neighbors, teachers, and friends.
I love the combination of sweet and salty, and these are just that. These are great to snack on alone, but are also great on a cheese tray, or tossed in a salad. You can also change the spices in the mixture to suit your tastes. I make a curried version for my Spinach Salad with Curried Pecans, Blue Cheese and Apples. These nuts would be great in that salad as well if you some leftover. These will keep for about 10 days in an airtight container. I have never had a batch sit around that long though. They are usually gone as soon as they make it into a jar.
1 egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups raw shelled pecans
In a large bowl, whisk the egg white until light and foamy. A drop or two of water helps break up the egg whites, making them easier to whisk.
Add the sugar, spices, and salt to the bowl.
Whisk until incorporated.
Add the nuts to the bowl and coat them completely in the egg white mixture.
Spread the pecans evenly onto a parchment or tin foil lined baking sheet. Put in a preheated 300 degree oven.
Bake for about 30 minutes. Every few minutes turn the nuts in the pan. They will be done when they are dry and the nuts are toasted and brown.
While they are still warm, I like to give them an extra sprinkle of salt. You do not have to though. Let the pecans cool completely before you package them.