I discovered this recipe from Kendall’s uncle, Joe, who gave us some of these ridiculously tasty treats last month. At first, I was highly impressed because I thought he had made them himself, but it turns out he got them from a coworker. Either way, I scarfed the pecans all up and promptly asked for the recipe. They are super scrumptious and you guys are gonna go nuts over these haha.
Ingredients
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 teaspoons (fine) sea salt
- 1/4 teaspoon ground cayenne
- 24 ounces (6 – 7 cups) raw pecan halves
- 2 egg whites, briefly whisked
Instructions
- Pre heat oven to 300° and line baking sheet with parchment paper.
- Combine the granulated sugar, brown sugar, ground cinnamon, salt and cayenne until evenly mixed.
- In a separate bowl, mix the pecans in the whisked egg whites until they are evenly coated. Then add in the sugar mixture and gently toss until the pecans are evenly coated.
- Spread coated pecans in an even layer on baking sheet and bake for 20 minutes. After the first 20 minutes, take them out and stir gently. Then bake them for another 20 minutes, or until sugar coating is cooked and they smell tasty. (The sugar coating will continue to harden and dry once the pecans are out of the oven.)
- Then transfer the pecans to cool on a wire rack, or plate covered in parchment paper. Repeat instructions as needed depending on size/capacity of baking sheet.
- If you have self-control and don’t eat all of them at once (which would probably make you sick), the pecans can be stored in a sealed container at room temperature for up to 2 weeks.
PS: I realized almost a little too late that I should take a picture of the pecans for this post, so I’m afraid all you got were the last few pieces at the bottom of the jar – moments before I ate them haha.
PPS: A big thank you to fellow blogger, Ali, who I believe came up with this recipe. (Turns out Joe’s coworker found it on Pinterest.) Recipes can’t be copyrighted, but I believe in giving credit where credit is due. And wow are these tasty; thanks Ali!
