I’ve had this recipe from All Recipes marked for quite a while now. I finally decided to try it as part of our Seder meal (see next post for details). With over 700 reviews and a 5 star rating I figured it had to be pretty good. And a while ago Justin asked for praline pecans…which I couldn’t find. So I gave these a try. These are wonderful!!!!! Our house smelled like those nut stands at the mall or at sporting events. And it was unbelievably simple. Only took a few minutes to get them in the oven. I followed the suggestions of some of the reviews and used 2 egg whites instead of 1. And I replaced a little of the water with vanilla. These will make a great snack (and they are gluten free:) or a good munchy to set out when we have guests. And it makes quite a bit, so I have some in the cupboard and some in the freezer. They really are good right out of the oven. Mmmm. I want some now. I bet this recipe would work well with other nuts too. Almonds would be really good. We sprinkled these on chunky cinnamon applesauce. I bet they would be really good on vanilla ice cream with caramel.
Sugar Coated Pecans
1 Tbsp. water (I used 1 tsp. vanilla + enough water to make 1 Tbsp.)
1 pound pecan halves (preferably soaked and dehydrated)
1 cup organic cane sugar (or sucanat)
3/4 tsp. salt
1/2 tsp. ground cinnamon (I used 1 tsp.)
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet (I just lined mine with parchment paper. Worked great.).
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