Do you remember those glazed pecans I made a few weeks ago. You know – the ones on top of my Baked Sweet Potato with Cinnamon Apples and Chicken Sausage?
If you do recall, which I hope you do, I promised to share the recipe for making these glazed pecans. Unfortunately life got in the way, which it seems to be doing often, and I completely forgot to write a post all about this easy-peasy topping that is perfect for sweet and savory holiday dishes and desserts.
Luckily, I remembered my promise last night, so I jumped out of bed and furiously scribbled “Post glazed pecans recipe!” in my agenda just before nodding off to sleep.
You probably think I’m a bit loony. Who leaps from bed to jot down a note about food?
Me, the food lover. That’s who.
Don’t judge – I’m trying to redeem myself here. 🙂
Makes about two cups
- One 8-oz. bag of chopped pecans
- One egg white
- One teaspoon cinnamon
- One tablespoon brown sugar
- One teaspoon vanilla extract
- 1/2 teaspoon salt
- Cooking spray
- One large cookie sheet
- Two bowls – one large; one small
- Preheat oven to 325 degrees Fahrenheit.
- Whisk the egg white with the vanilla in a large bowl until frothy.
- Mix the salt, cinnamon and brown sugar in a small bowl.
- Dump the bag of pecans in the egg white mixture. Use your hands to stir and evenly coat the pecans with the egg white.
- Add the brown sugar and cinnamon mixture to the pecans and stir again.
- Generously grease the cookie sheet with cooking spray. Spread the pecans in an even layer on the sheet and place on the middle rack of your oven.
- Allow the pecans to roast for about 25-30 minutes or until golden brown. Remove the sheet from the oven every 10 minutes and stir the pecans to make sure they are cooking evenly.
- Once the nuts are golden brown, remove the pan from the oven and allow the pecans to cool for at least 10 minutes before transferring them to an airtight container where they will keep for about two to three weeks.
To be honest, I mostly ate these pecans straight from the container, and they disappeared in less than a week. However, I highly suggest using them to top a sweet potato, cupcakes, cakes, brownies, pies or anything else you can imagine.
What can I say? I love my monounsaturated fats. 😉
- Have you ever roasted or glazed nuts before? If so, please send the recipe to me or leave a comment.
- What would you top with these glazed pecans?
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