Crunchy, sweet Sugared Pecans. Make your own sweet spiced nuts for the holidays. These are the perfect addition to a cheese tray and make a wonderful old-fashioned stocking stuffer. Always appreciated by those who enjoy the finer things in life!
I never met a pecan I didn’t like. But Sugared Pecans? Now we’re really talkin’. I have a dear friend in the south whose daddy owns pecan trees. Can you even imagine? I can’t, living in the north as I do. We do have lovely trees here: lilacs and birches come to mind. And we even have Christmas trees.
(Which reminds me of the Christmas tree that used to reside in my front yard growing up in Rhode Island. One day we came home and the tree was gone. Yup. And it didn’t just walk off. Someone came into our yard, harvested it, just like it was a tree farm. Except it wasn’t a tree farm. People: it was in our front yard. And also the week before Christmas.
On to a more pleasant topic: pecans. Sugared Pecans are an easy treat to make. It takes about five minutes to mix up a two pound batch and an hour and a half to bake. There. You’re done.
Small investment, huge return, and you’ll have a beautiful stash for stocking stuffers, gift baskets and nibbles.
Coat the pecans, then place in a large roasting pan. Bake for an hour and half, stirring several times. These smell so wonderful baking!
These might well be the best Sugared Pecans in the world!
Sugared Pecans are the perfect holiday treat and the quintessential stocking and gift basket stuffer. This recipe takes five minutes to mix up and yields a two pound batch.
5 minPrep Time
1 hr, 30 Cook Time
1 hr, 35 Total Time
- 2 pounds shelled pecan halves
- 2 egg whites
- 2 teaspoons cold water
- 1 cup sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- Place pecans in a large mixing bowl.
- Separately, froth egg whites and cold water together.
- Pour over pecans and mix thoroughly.
- Stir in remaining ingredients: sugar, cinnamon, salt and nutmeg.
- Transfer to a large baking or roasting pan.
- Bake at 225 degrees, uncovered for one and a half hours.
- Stir every thirty minutes.
- Cool, then store in an airtight container.
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