Candied Pecans

    • 1 tsp. cold water
    • 1 egg white
    • 1 pound large pecan halves
    • 1 cup sugar
    • 1 tsp. ground cinnamon
    • 1 tsp. salt
  1. Beat water and egg white until frothy.
  2. Combine sugar cinnamon and salt.
  3. Mix egg mixture with pecans until well coated. Then add sugar mixture and stir until well mixed.
  4. Spread on a cookie sheet. Bake at 225° for one hour, stirring occasionally.
  • This is similar to a recipe from the Pittsburgh Shoemakers (Ruth’s mother-in-law and sister-in-law).
  • Variations include cutting the amount of sugar to 3/4 cup, increasing the cinnamon to 1 Tablespoon, decreasing the amount of salt, and adding a dash of nutmeg.
  • For those in a hurry, 300° for 30 minutes may work, but I haven’t tried it.

Colorado Cache Cookbook (gift from Peggy to Nancy and Steve), p. 386.

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1 Response to Candied Pecans

  1. Peggy Taylor says:

    Hmm, I’m trying it with 1/2 tbsp of pumpkin pie spice. We’ll see.

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