cinnamon toasted pecans
Pecans are my favorite nuts. Ever. Of all time.
They go well in salads, savory dishes, snacks, desserts… oh dolly, do I love pecans.
I very most especially love them when they’re extra fancy. For instance, I’m pretty sure that when I die, I want to be buried with praline pecans. Well that or ginger cookies… it’s a toss up.
These cinnamon pecans are really simple to make and were DELICIOUS. We rushed them into the popcorn we made, thank goodness, otherwise I’m pretty sure that I could have polished them all off on my own through snacking.
This same technique can be used with other nuts, if pecans aren’t your thing. Try them with a maple vinaigrette in salad or in a trail mix. That is, if you don’t wolf them down before they make it into whatever dish you’re making.Print
Cinnamon Toasted Pecans
- 1 1/2–2c pecan halves
- 1/4c brown sugar
- 1/2tsp cinnamon
- generous pinch salt
- 1 egg white
- Cover a baking sheet with parchment paper or foil sprayed with nonstick spray.
- In a large bowl, combine all ingredients in a small mixing bowl and stir well to combine. Use a fork or slotted spoon to transfer the nuts to the baking sheet. Spread out evenly to avoid clumps. Try not to transfer much of the remaining liquid to the baking sheet.
- Bake at 350 degrees for 10-12 minutes or till golden. Turn off the oven and leave the nuts inside for 10 minutes longer to set and dry. Depending on the humidity in your area, they may still be somewhat sticky.
- Allow to cool completely before eating.