Visiting my aunt Last week she mixed a lot of candied pecan. She made them in a way I had never heard before. Before baking the pecans, she stirred them into whisked egg whites.
To be honest, I was skeptical about candy dipping at first. pecan It had eggs in it, but it was crunchy and very delicious. In fact, we all loved them, even the children. My aunt gave her the go-ahead to make it again for an upcoming holiday gathering.
material
- 1 pound half pecans
- 3 egg whites (whipped)
- 1 teaspoon vanilla
- 1 cup white granulated sugar
- 1/2 cup melted butter
- 1 cup powdered sugar (optional)
Instructions
Preheat oven to 350 degrees Fahrenheit.
Whip the egg whites until soft peaks form. Add the vanilla to the egg whites and slowly add the sugar. Once mixed, add the pecans and stir until evenly coated.
Coat a rimmed baking sheet with cooking spray and pour melted butter onto the baking sheet.
Spread the coated pecans evenly on the baking sheet and cook for 10 minutes, stirring. Repeat this 4 times for a total baking time of 40 minutes.
Remove from the oven and let cool for a few minutes. As far as I know, the candied pecans are done at this point. But my aunt took it a step further and dusted it with powdered sugar. This step is completely optional, but powdered sugar makes it look more “finished”.
Once cooled, store leftovers in an airtight container. If storing for more than a few days, store in the refrigerator.
Note
If you’re mixing powdered sugar, you can also add ground cinnamon, nutmeg, or cloves at this point. Or, switch things up and add ground cayenne pepper powder to give the nuts a sweet and spicy twist.
The pecans should be brown and crunchy. If not, bake it longer.