Cinnamon-Sugar-Pecans
This will be a pretty fantastic week. I don’t know if you’ve heard it or not, but today VanillaWeek starts! That’s right, my friends, a whole week dedicated to vanilla!
VanillaWeek is hosted by Terri from Love and Confections, and she invited me and a handful of other bloggers to join in! Usually chocolate takes over the internet this time of year, but the VanillaWeek bloggers have joined forces to focus on one of our favorite flavors – vanilla. We hope you’ll be there all week as we share vanilla recipes of breakfasts, drinks, desserts, and even tasty dishes! Also, don’t forget to read our great VanillaWeek Giveaway at the end of this article!
My first recipe of the week? Cinnamon-sugar-pecans! These are ridiculously tasty and couldn’t be easier to prepare.
I’ve always loved candied pecans, but at Christmas, I was reminded of them again when Meghan brought a jar of them home from work one day. A girl who knew her from Lynchburg made them and sold them in big brick jars! I really wanted this recipe, but I heard that this candied pecan nut maker was determined to keep her recipes under lock and key. ????*fine…if you must*
What should a girl do? I wanted more of these pecans! So I made some.
Ingredients
1 pound pecans (and/or almonds)
1 cup sugar
1 tbsp ground cinnamon
2 tsp vanilla extract
1 egg white
1/2 tsp salt (or your preference)
2 tsp water
Instructions
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Preheat oven to 250 degrees.
Line a baking tray with parchment paper or non-stick foil.
Mix sugar, cinnamon and salt in a large Ziploc bag.
Beat the egg whites, vanilla and water with a fork in a large bowl until foamy.
Add the pecans (or almonds) to the egg white mixture and mix until well coated.
Pour the pecans into the Ziploc bag, seal it and shake until they are well covered with the cinnamon-sugar mixture.
Spread them out on the prepared baking tray to form a single layer.
Bake for 1 hour, stirring every 15 minutes.
Try not to eat them all at once.
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