Crunchy and sweet cinnamon coated pecans. Highly Addictive! These are great for a party. Beaten egg white coats the pecans and when the egg white cooks, they give a nice crunch. These glazed pecans end up with lighter coating from the egg white and you use less sugar. The result is a lightly, crunchy sweet cinnamon pecan with no burnt sugar like in previous recipes I tried.
Course
Appetizer, Dessert, Snack
Cuisine
American
Prep Time10minutes
Cook Time1hour
Total Time1hour40minutes
Servings2cups
Ingredients
¼cupsugar
1 ½tspground cinnamon
⅛tspground red pepper
¼tspsalt
1egg white
1tbspvanilla extract
2cupspecans halves
Instructions
Mix sugar, cinnamon, red pepper (if using) and salt in a small bowl. Set aside. In a medium bowl beat egg white and vanilla until foamy. Add walnuts, toss to coat. Add spice mixture, toss to coat nuts evenly.
Spread nuts in single layer on a lightly greased baking sheet.
Bake in preheated 250 F oven for 1 hour, stirring after 30 minutes. Cool slightly and break apart. Cool completely. Store in an airtight container up to 2 weeks.
Recipe Notes
I never use the ground red pepper. The original recipe calls for walnuts, I use pecans instead. You can use any nut or nut mixture you want, just try to make sure the nuts are close in size for best cooking results.