Wednesday, 12 November 2008

Candied Pecans

1 cup sugar (you can do 1/2 white sugar and
   1/2 brown sugar if you prefer)
1 tsp cinnamon (more or less to taste)
1 tsp salt (more or less to taste)
1/8 tsp cayenne pepper (optional – use this if
   you want the pecans to have a little kick or
   you can also use some drops of your
   favourite hot sauce)
1 egg white
1 tbsp water (use less water to compensate
   for the hot sauce if you use it)
1 pound unsalted pecan halves

  • Preheat oven to 250 degrees Fahrenheit.
  • Line a baking sheet with parchment paper.
  • In a large bowl, mix the egg white and water (& hot sauce?) together well, until they are very frothy.
  • Toss the pecans in the egg white mixture.
  • Add the sugar, salt and spices.
  • Add pecans and toss to coat evenly.
  • Spread out in a single layer on the parchment paper.
  • Bake for one hour, stirring the mixture every 15-20 minutes, making sure the pecans stay in a single layer.
  • Allow to cool completely before storing them in air-tight containers.

It’s important to cool the candied pecans completely before you store them in a container with a lid. If you don’t, as the heat is released from the pecans it will end up creating steam in the container and making the nuts soggy. Once they’re cool, you can store them in the pantry, in the refrigerator or in the freezer.

  • Room temperature: Put them in airtight glass or plastic containers and store for a week.
  • Refrigerator: Put them in airtight glass or plastic containers and store for four weeks.
  • Freezer: Put them in airtight, freezer-stable, glass or plastic containers. If there is any room at the top of the container, place a piece of plastic wrap or wax paper over them, to keep air from touching them. Freeze for two months for best quality. After two months, they will still be safe to eat, but they may decline in quality.