After you make these; hide them. Hide them well. It is no mistake that this year I made these sweet, crunchy, spiced pecans while Andy happened to be out of town… otherwise they disappear at an alarming rate! Eat them straight, use them to adorn a salad or baked goods, OR (if you can bring yourself to part with any) give them as a gift to friends, coworkers or neighbors. These are so good, you’ll find yourself carefully pondering whom you like well enough to share them with! 🙂
This recipe is modified from a cooking class I took shortly after college from chef Ashly Young. They’ve been one of my favorite Christmas treats ever since…
Spiced Candied Pecans
Makes 4 cups
- 4 cups pecans (you could also used walnuts)
- 2 egg whites
- 1/4 cup water
- 1 cup sugar
- 1/2 tsp salt
- 1/4 cup cinnamon
- 2 tsp ground nutmeg (I prefer freshly grated but use whatever you have.)
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
Preheat the oven to 300 degrees F. Line two cookie sheets with parchment paper (it’s better if the cookie sheets are not ultra thin), and spray with cooking spray.
Combine the sugar, cinnamon, salt, nutmeg, allspice, and cloves in a bowl and set aside.
Beat the egg whites and water until frothy. Add the nuts and stir until evenly coated. I was making a batch and a half so this is six cups of pecans:Add sugar and spice mixture and stir until evenly coated:Divide mixture evenly between the two baking pans and spread out so that the nuts are in an even, single layer.
Bake for 30 minutes, stirring every ten minutes. Allow to cool completely and store in an airtight container.