Cinnamon Sugared Pecans

If I started out this blog post telling you that the recipe I am sharing here might fall into the borderline dangerous, highly addictive category, would you consider me a bad influence? Although I suppose you might change your opinion when you see a bowl of these insanely delicious Cinnamon Sugared Pecans almost magically disappear. Because I promise, no I actually guarantee, that if brought to a gathering they will vanish into thin air. Your only regret in making them will be that you didn't get some before everyone else descended upon them. Forgive the pun, but everyone will go absolutely nuts over them.

If you are looking for something to serve at your next gathering or bring as a hostess gift, you will want to put these Cinnamon Sugared Pecans at the top of your list. This is a recipe with very few ingredients and takes less than hour to make from start to finish. As an added bonus the intoxicating aroma coming from your oven when you make them will have you feeling as if you were walking by an outdoor roasted nut vendor. While these pecans can be made ahead and served at room temperature, you can also wait to make them shortly before your guests arrive and serve them warm for an even more impressive start to your get-together.

Unlike some other baked nut recipes, there is no butter involved. Which makes them dairy free! Additionally, this recipe calls for the use of both light brown and granulated sugar, not just granulated sugar. The combination of these two sugars is what brings an added depth of flavor to the baked pecans.  

Beating the egg white with water until very frothy is key to ensuring all of the pecans are coated with the egg white mixture. It's the glue that ensures the cinnamon sugar mixture adheres to the pecans.

These Cinnamon Sugared Pecans are an absolutely divine snack, but you can also use them to garnish salads (especially ones where apples are involved) or add as an ice cream or yogurt topping. In spite of the pecans being coated with a cinnamon sugar mixture, they are surprisingly light. Which is why they can easily become one of your most favorite guilty pleasures. 

If you are hosting friends to watch football this weekend or play a few games of mahjong (my newest guilty pleasure), you absolutely must make these Cinnamon Sugared Pecans. And maybe you will be very glad to know there are advantages to have friends who can sometimes be a bad influence.

Recipe

Cinnamon Sugared Pecans

Ingredients

16 ounces/453g) pecan halves (not pieces)

1 large egg white

1/2 teaspoon water

1/2 cup (100g) light brown sugar

1/2 cup (100g) granulated sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon Kosher salt

Directions

1. Preheat oven to 300 degrees (F). Line a large, rimmed baking sheet with parchment paper and set aside.

2. In a medium sized bowl mix together the light brown sugar, granulated sugar, cinnamon and Kosher salt. Stir to blend well. Set aside.

3. In small bowl whisk the egg white and water together until very frothy and foamy. Temporarily set aside.

4. In a large bowl add in the pecans. Toss the pecans with the egg white mixture until all of the pecans are coated.

5. Add in the sugar mixture. Stir well to coat the pecans. Transfer the coated pecans to the prepared baking sheet, making sure the pecans are spread out evenly on the pan.

6. Bake the pecans for 20 minutes. Then remove from the oven, turn the nuts over using a large spatula and return to the oven to bake for another 20 minutes. Total baking time will be 40 minutes. Note: Check on the pecans near the end of the second 20 minute baking period to make sure they haven't burned.

7. Remove from the oven and let cool on baking sheet for 5 minutes. Serve warm or let cool and serve room temperature. Spoiler alert: These are very addicting.

Notes: (1) This recipe can easily be doubled. However, if doubling the recipe, use two large baking sheets when baking them. (2) I generally buy pecan halves at Costco, Sam's Club or Trader Joe's. (3) In addition to being a great snack and/or appetizer, they are great on salads. Especially fall salads using apples.

Rocky Mountain National Park, Estes Park, Colorado