I have spent the better part of the last couple of weeks searching for a spiced cookie recipe given to me by a friend years ago. Unfortunately I couldn't find it. This wasn't the first time I went on the hunt for this particular recipe. One I distinctly remember hand writing on an index card while sitting at her kitchen table. When I came up empty the first time I searched for this recipe, I called my friend to ask if she still had or remembered the cookie. I even tried to jog her memory by retelling her the story she told me about the cookie. When she said she didn't recall that cookie I was a bit heartsick and mad at myself for 'misplacing' it. So all I have left of this incredible tasting cookie is a memory and some hope that it will someday be miraculously found. However, all of that time spent searching wasn't completely lost. While going through the piles of my not very well organized recipes, I rediscovered another favorite recipe. Because I so frequently make the Sugar Meringue Walnuts, I realized the recipe for these mouthwatering Cinnamon Meringue Pecans was never shared with you.
Cinnamon Meringue Pecans are the epitome of sugar and spice.I can still remember the first time I tasted these Cinnamon Meringue Pecans. And it's not a pretty memory. One day at work (almost two decades ago), I was given a bag of them from a co-worker. I proceeded to eat the entire bag in one sitting. They were addictive. As soon as I was finished with them, I went looking for her to ask for the recipe. And I still have the copy of the recipe she had typed up for me all those years ago.
If you are looking to take a break from all of your holiday baking, make these Cinnamon Meringue Pecans. If you are looking to make some gifts for friends, neighbors, or persons you appreciate, make these Cinnamon Meringue Pecans. And, if by chance you love snacking on nuts, make these Cinnamon Meringue Pecans. This may be one of those recipes you will be making a second batch of as the first batch won't last very long.
Unlike the Sugared Meringue Walnuts where the mixture of meringue and nuts is spooned over a pan of melted butter, the melted butter is mixed into the meringue and nut mixture. Note: It's important that your melted butter cools down a bit before you add it in or the meringue won't hold up in the mixing process.
Baking time for the Cinnamon Meringue Pecans ranges between 35-40 minutes when placed in a preheated 300 degree (F) oven. Turning the pecans over twice during the baking process (I like turning them at the 15 minute marks) helps to set the baked meringue. If some of the meringue falls off during the baking process (which may happen when you turn the nuts the first time), just spoon it over the pecans and continue baking.
When the nuts are lightly browned remove from the oven, spoon onto a large sheet of parchment paper. As the pecans cool, the meringue will completely set up. So don't worry too much if you think some of your meringue is a bit soft when you take them out of the oven.
If you are a big fan of pecans, you are going to absolutely love these Cinnamon Meringue Pecans as roasted pecans have a much deeper flavor. They are crunchy, slightly sweet, and have the slightest hint of cinnamon flavor. Considering how addictive they are, they should probably come with a warning label. Put them out in a bowl and watch them disappear.
Recipe
Cinnamon Meringue Pecans
Ingredients
2 large egg whites
1 cup (200g) granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon Kosher salt
1 pound (453g) pecan halves
1/2 cup (113g) unsalted butter, melted and cooled slightly
Directions
1. Preheat oven to 300 degrees (F).
2. In the bowl of a standing mixer fitted with a whisk attachment, beat egg whites until frothy. Then slowly add in the granulated sugar. Increase mixer speed to high and beat until the mixture has thickened and holds stiff peaks.
3. Transfer meringue mixture to a large bowl. Fold in the Kosher salt and cinnamon.
4. Add in the nuts and slightly cooled melted butter. Fold until well blended.
5. Transfer mixture to a large (15"x21") rimmed baking sheet. Evenly spread the nuts out.
6. Bake for 35-40 minutes or until lightly golden, turning the nuts over at both the 15 and 30 minute mark.
7. Transfer baked nuts to a large sheet of parchment paper. Let cool to room temperature.
8. Serve immediately. Store in a either a tightly sealed container or wrap in cellophane bags.
