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PECANS - Cinnamon nuts
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| 2 lbs. | pecan halves,, (almonds are really good too, I usually do a mixture of the two) |
| 2 cups | white sugar |
| 2 tsp. | salt |
| 1 1/2 tsp. | ground cinnamon |
| 1/4 tsp. | ground nutmeg |
| 2 | egg whites,, (use 3 egg whites if your eggs are small) |
| 2 tbs. | water |
Directions
In a small bowl blend the sugar, salt, cinnamon and nutmeg.
In a large bowl whip the egg whites and water until it’s nice and fluffy. It should look something like this…
Fold the pecans into the egg mixture. Toss them gently until they’re evenly coated.
Slowly add in the sugar mixture. Toss them with a rubber spatula until they’re evenly coated (it doesn’t have to be perfect, just relatively even). It should look something like this…
Preheat your oven to 250 degrees. Lightly grease a large baking sheet and spread the pecans on the sheet.
Place the sheet in the middle rack of your oven. Bake pecans for 15 minutes and then stir the pecans around with a spatula. Repeat the process every 15 minutes until the pecans are no longer wet and they smell totally delicious (about an hour overall).
If you’re like me, you’ll end up eating a big handful before they get a chance to cool. Once they do cool, you’ll want to store what’s left of them in a ziploc bag or other airtight container. If you plan to use them within a week or two you can just keep them in the pantry. If you’re planning to use them later in the month, just toss the bag into the freezer. They should stay fresh for about 6 months (although I’ve never had a batch hang around that long).
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