Spicy Candied Pecans
The irresistible, salty-sweet CRUNCH of Spicy Candied Pecans! Make and store in a big jar. Repeat FOREVER.
Servings: 3 cups
- 3 cups pecans
- 1 egg white
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1 1/2 tsp cayenne (use less if you'd like it less spicy)
- 1/2 tsp salt
Preheat oven to 300F/150C.
Mix ingredients in a large bowl. Stir together until completely mixed. In the beginning, the mixture will look loose and crumbly. Keep mixing. Eventually, the nuts will look like they are coated in thick glaze.
Transfer to a parchment lined baking sheet and spread out evenly, in one layer.
Bake for 40 minutes, stirring the nuts about halfway through. (You can set a timer for 20 minutes, stir, then set a timer for another 20 minutes until done.) The nuts will be puffy. Immediately stir the nuts with a fork. Cool and enjoy!
*The Spicy Candied Pecans can be stored, covered, in the fridge.
**If you prefer smaller pieces, feel free to crush the pecans before mixing with the rest of the ingredients. This results in smaller pecan pieces that crumble nicely on top of salads, sweet potatoes, etc. Simply place the pecans in a ziploc baggie and bash lightly with a rolling pin until evenly broken and cracked.