Description
Sweet and crunchy Cinnamon Sugar Pecans, perfect for snacking or adding a delightful touch to salads and desserts. These toasted pecans are coated in a delicious cinnamon-sugar mixture, baked to a perfect caramelized finish in just 30 minutes.
Ingredients
Scale
Ingredients
- 1 pound pecans (raw, whole, about 4 cups)
- 1 egg white
- 1 teaspoon vanilla extract
- â…“ cup granulated sugar
- â…“ cup packed brown sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius) to prepare for baking the pecans evenly and gently.
- Whisk egg whites: In a large bowl, beat the egg white with a handheld mixer for 1-2 minutes until foamy. Add the vanilla extract and continue mixing for another 10 seconds to combine flavors.
- Toss in pecans: Add the raw pecans to the foamy egg white mixture and toss thoroughly to ensure each pecan is well coated with the egg wash.
- Make seasoning: In a separate medium bowl, combine the granulated sugar, brown sugar, ground cinnamon, and salt. Whisk these dry ingredients together until evenly mixed.
- Coat pecans with sugar mix: Sprinkle the cinnamon sugar mixture over the egg-coated pecans. Toss all together until the pecans are evenly covered with the sweet and spiced mixture.
- Prepare baking sheet: Line a large baking sheet with parchment paper to prevent sticking. Spread the coated pecans out evenly in a single layer on the sheet.
- Bake pecans: Place the baking sheet in the oven and bake for 25-30 minutes. Flip the pecans halfway through baking to ensure even toasting and caramelization. Bake until pecans are toasted and the sugar starts to crystallize on them.
- Cool and serve: Remove the baking sheet from the oven and allow the pecans to cool to room temperature. Once cooled, serve immediately or store in an airtight container for later enjoyment.
Notes
- Use parchment paper to prevent pecans from sticking and to make cleanup easier.
- Toss the pecans halfway through baking for even caramelization and to prevent burning.
- Store cooled pecans in an airtight container at room temperature for up to two weeks.
- Adjust cinnamon quantity to your taste for more or less spice.
- You can use a stand mixer instead of a handheld mixer for beating the egg whites.
