Candied Pecans
These Candied Pecans bake up with a crackly cinnamon-sugar shell, warm toasted flavor, and just five minutes of real prep. They are perfect by the handful, tossed onto salads, or spooned over vanilla ice cream.
INGREDIENTS:
1/2 cup granulated sugar
1/2 cup light brown sugar packed loosely
1 tablespoon ground cinnamon
1 teaspoon salt
16 ounces unsalted pecan halves about 4 cups
1 egg white
1/2 teaspoon vanilla extract
1 teaspoon water
DIRECTIONS:
Heat your oven to 300°F and line a large baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk together the granulated sugar, light brown sugar, cinnamon, and salt, breaking up any stubborn brown-sugar lumps with your fingers or the back of a spoon.
In a large bowl, whisk the egg white, vanilla extract, and water until the mixture looks frothy with a good layer of bubbles and a slightly foamy look, about 1 minute by hand.
Add the pecan halves to the egg-white mixture and gently toss until coated, then pour in the cinnamon-sugar mixture and keep tossing until the pecans are thoroughly covered.
Spread the pecans in a single layer on the prepared baking sheet, trying not to leave them in big clumps …