Sometimes after dinner I just want a little something sweet and not necessarily an entire piece of pie or cake. Over thanksgiving, I wanted to make a pecan pie, but there was a run on pecans and I could only find a small amount. (The morning before thanksgiving I went to the grocery store before work, and in the mist of pre-dinner panic and a snowstorm, I could only find one insufficient bag of pecans. Luckily there weren’t any grocery store stockers in my vicinity to feel my wrath, they were smartly hiding probably sick of being abused by other shoppers.) Because I didn't have enough nuts to make a pie, I thought that making some candied pecans would be nice. They would be sweet and nutty, similar to the pie without the heaviness.
I only have had candied pecans in salads and at the time they were not welcome. They were too sweet and too overwhelming in a delicate salad. But alone, when one is expecting that sweetness, they are very good. Perfect for a little after dinner sweet. They would be great along side some grapes and cheese. Put them in a cute bag and bring to your next dinner party, your host would love it! Enjoy!
Candied Pecans
8oz pecan halves
1 egg white
½ cup butter, melted
¼ cup light brown sugar, packed
¼ cup granulated sugar
½ teaspoon cinnamon
pinch of salt
Preheat oven to 300° F.
Melt butter and set aside, but keep warm.
Whisk egg white in a bowl until frothy.
Mix in sugar, vanilla and salt in to egg.
Then fold in pecans.
Pour melted butter onto a rimmed baking sheet and cover the nuts in the butter spreading them out in a single layer.
Bake for 25-30 or until the nuts are a dark brown, but not burned!
Make sure you stir the nuts at least three times during baking. This will ensure that the nuts are being covered with the sugar mixture and it help prevent burning.
Just keep an eye on them.
Let pecans cool and then store in an airtight container.
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