An Onion Exposed: Candied Pecans

There are many recipes out there for candied nuts. I generally use almonds, but I've found that I like pecans even more! I tried a recipe for candied pecans awhile ago that left them with a chewy, syrupy coating. They were good, but they got stuck in your teeth and felt like you were getting cavities just by looking at them. I decided to try something a little different this time and I think I'm sticking with this one! This recipe leaves your pecans light and airy, crunchy and crisp, and won't leave you with your teeth sticking together. Just be careful not to make too many...you won't be able to control yourself once you start eating them! :)

Ingredients

1 c. pecan halves

1 egg white

1/2 tsp. vanilla

3 Tbsp. sugar

2 tsp. cinnamon

Directions

Whip egg white and vanilla until stiff peaks form.

Throw your pecans in and toss them to get them coated.

In a separate bowl, mix your cinnamon and sugar.

Sprinkle the sugar mixture over the pecans (leave about a tablespoon in the bowl for later) and stir them up, being sure to get them completely coated.

Line a baking sheet with parchment paper.

Spread pecans out in an even layer, making sure they aren't touching each other.

Sprinkle remaining cinnamon-sugar mixture over pecans.

Bake at 225 degrees for 1 hour, turning every 15 minutes.

Remove from oven and let cool completely.

Store in airtight container.

(Directions with Photos)

Whip egg white and vanilla until stiff peaks form.

Throw your pecans in and toss them to get them coated.

In a separate bowl, mix your cinnamon and sugar.

Sprinkle the sugar mixture over the pecans (leave about a tablespoon in the bowl for later) and stir them up, being sure to get them completely coated.