These pecans are a holiday staple in my family. After Mom and Dad moved to New Mexico, they met a pecan grower in the area around Deming. A bag of shelled pecans could be expected to arrive here just after Thanksgiving, and then just before Christmas, I’d get a call from Mom asking if I’d made “The Pecans” yet. Mom served these at every Christmas open house, and shared the recipe with lots of people. She had a cute story of one friend who loved them, but had decided to never make them again because they were too tedious and time-consuming to make. This baffled Mom, so she asked why. The friend had dipped each individual pecan in egg white and then hand-coated the dipped pecan in the cinnamon sugar mix! I can still hear Mom’s “Ha!” after sharing that story. 🙂
Anyway, this week I made “The Pecans” because my sister wanted a bread pudding recipe, and I always use them in that recipe. Look how cute they look in one of my new little birdie bowls!
Beware, these can be addictive….and you really don’t need to dip and coat the pecans individually!
- 1 egg white + 1 tsp water
- 1/2 cup sugar
- 1 TBSP cinnamon
- 1/2 tsp kosher salt
- 1 pound shelled pecan halves
Preheat oven to 300F. Line a jelly roll pan (baking sheet with sides) with parchment paper or a silicon baking liner.
Place cinnamon, sugar, and salt in a gallon-sized ziploc bag. Seal and shake/swirl to mix.
Place egg white and water in a large bowl. Beat until frothy.
Add pecans to the bowl and stir to coat.
Place coated pecans in the ziploc with the cinnamon mixture. Shake/swirl to coat pecans evenly.
Pour onto prepared baking sheet. Bake for 30 minutes; give ’em a good stir after 15 minutes.
Remove from the oven and stir again. Cool in the pan. Be careful if you decide to sample before they’re completely cool….not that I do this. Well, maybe I ALWAYS do this.
Crispy, crunchy, spicy, a little sweet with a hint of saltiness, “The Pecans” are a perfect holiday buffet sort of yummy, a lovely addition to a platter of cookies, and are also perfect for gifting.