Monday, January 24, 2011

Candied Pecans

This is just a wonderful snack for the holidays or Tuesday! I always make a double batch because they are eaten right off the stone before they can cool! Just a fair warning...make the double batch.

1 egg white
1 cup brown sugar
1 tablespoon flour
1/8 teaspoon salt, in reality it's a little more than a pinch...
1 teaspoon vanilla
3 cups pecan halves

Heat the oven to 250F. Beat egg white until foamy, slowly beat in brown sugar mixed with flour. Add salt and vanilla, then fold in pecans. The pecans will not all be drenched but coated. Pour out on to a greased cookie sheet, I use my Pampered Chef large bar pan stone, it's very seasoned no need to grease. Bake for 45 minutes. Take out to cool, break apart if you need to. Store in Tupperware.

Makes: 3 cups of pecans or lots and lots of yummy goodness!
From: A combination of searches online and Better Homes and Gardens Cookbook

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