Unlike the most Candied Pecans which are usually hard coated, these are light and covered with powdered sugar. They’re more addicting than potato chips, and make a great gift!
These have practically become a permanent fixture in my house. Seriously. I’ve lost count of how many batches I have made…and how many people have become indebted to me by leaving them on the counter top, greeting friends and family as they walk through the door.
Like most pralines, they’re best warm from the oven. But I’ve doubled the recipe and stored them for weeks – hiding them from Paul and the kids, which is the only way they will last that long – still fantastic.
Make a batch for yourself. Or even better, for the loved ones in your life. A cup of these in a cellophane bag, with a cute ribbon as holiday gifts, and everyone will be indebted to you.
- 3 egg whites
- 1 teaspoon vanilla
- 1 cup granulated sugar
- 1 pound pecan halves
- 1 stick (1/2 cup) unsalted butter
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
Preheat oven to 325 degrees.
In a medium bowl, beat egg whites until soft peaks form; add vanilla and gradually add sugar. Toss in the pecans and mix gently with a wooden spoon or spatula until they are coated thoroughly.
Melt butter and pour on a baking sheet coated with cooking spray.
Spread the pecans out evenly over the baking sheet and cook for 40 minutes, turning them every 10 minutes with a spatula – do not skip this step! (They will look like a gloppy mess at first, but don’t worry! Keep turning as instructed and all will be good.)
Remove from oven and cool for about 2 minutes
Place powdered sugar and cinnamon in a large resealable plastic bag; add in the pecans, seal and shake until coated.
Best served warm, but absolutely delicious even after a few weeks!
To store, keep in a container with a tightly fitted lid.
(originally from Lisa at The Cutting Edge of Ordinary)