What’s not to love about candied pecans? Aside from the calorie count, I can’t think of a single thing.
Last week at our crafty meetup, we whipped up a batch and indulged while we worked on beading, crochet, and embroidery projects. It was a lovely afternoon, and at the end, the leftovers were divided up into containers and sent home with each lady. (Local ladies: join us!)
Sunday afternoon while M was off getting a haircut I planned to bake muffins. Looking over the recipe, I decided it was too much work for what I felt like doing at the time and set off to find something else. With candied pecans fresh on my mind from earlier in the week I decided to whip up another batch, with a few additions and changes to the recipe we used originally.
When M returned home from his haircut we shared a few– crunchy, sweet and rich with a hint of spice– the perfect indulgence for a chilly Sunday afternoon.
Kiki’s Candied Pecans
1-2 T coconut oil (or butter)
1 egg white
1 cup brown sugar
1 teaspoon vanilla
1 1/2 t cinnamon
1/4 t allspice
1/8 teaspoon salt
3 cups pecan halves
Preheat oven to 250 degrees.
Melt the coconut oil (or butter) in a saucepan over low heat. Brush the oil or butter over a large sheet pan until it is completely coated.
Whisk the egg white until it is thick and frothy. Then add in the brown sugar, vanilla, cinnamon, allspice, and salt.
Gently fold in the pecans until they are coated with the sugar and egg mixture.
Spread the nuts out in a single layer on the greased sheet pan.
Bake at 250 degrees for 40-45 minutes, until the nuts are toasted and the sugar-coating sets. Cool for 5-10 minutes on the pan before indulging.