Cinnamon-Sugar Candied Pecans

Cinnamon-Sugar Candied Pecans might be a good recipe to expand your main course recipe box. This recipe makes 3 servings with 1318 calories, 16g of protein, and 109g of fat each. For $5.02 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. If you have water, salt, ground cinnamon, and a few other ingredients on hand, you can make it. It is brought to you by Brown Eyed Baker. Plenty of people made this recipe, and 9923 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is great. Candied Cinnamon Pecans, Sugar Free Candied Pecans, and Sugar Free Candied Pecans are very similar to this recipe.

Servings: 3

Preparation duration: 5 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.2. In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.3. In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.4. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.Note: This recipe can be made with a variety of nuts, not just pecans. Feel free to change it up and use walnuts, almonds, pecans or a mix of your favorites.

 

Step by step:

1. Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.

2. In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.

3. In a large bowl, whisk together the egg whites, water and vanilla extract.

4. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.

5. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer.

6. Bake for 1 hour, stirring them every 15 minutes.

7. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.Note: This recipe can be made with a variety of nuts, not just pecans. Feel free to change it up and use walnuts, almonds, pecans or a mix of your favorites.

Nutrition Information:

covered percent of daily need