Candied Pecans (photos)

I know I have posted this recipe in the past, but, even though Mr. Chicken has not yet placed the colored lights on the TIGERDROPPINGS Logo, the holidays are here and I am pretty sure no one will choose pecans for the cooking competition so I thought I would post it.

There is no way this is keto, but there is also no way you will make too few of these. They disappear quickly. With my diet, I will miss having them this year.

Candied Pecans

Ingredients:

2 cups pecan halves, shelled, and cleaned.
1 egg white
1 Tablespoon water
1 teaspoon Vanilla
1 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon salt
Spray oil (pam), or butter
Baking pan



Directions:

Pre-heat oven to 250 degrees F

Separate egg yolk from egg white and set the yolk aside. You will only use the egg white.



Add water and vanilla to the egg white in a bowl and whip until frothy.





Add pecans to the frothy egg white and stir until the pecans are well coated.



Add the salt and cinnamon to the sugar and mix until uniform.







Add the pecans and mix until all are well coated.





Spray a baking pan with non-stick oil, or butter and spread the coated pecans in a single layer.







Bake on the center rack of the pre-heated oven for an hour, stirring every 15 minutes – until the sugared pecans are dry and slightly browned/cooked. Your oven may take a little less or more time. Do not burn the pecans. They only need to be dry and slightly browned.



Remove from the oven and cool



I have made these with a little Amaretto added to the wet mixture, before adding the pecans to the sugar. They were nice, too.