Easy Cinnamon Sugar Pecans are a fragrant and addictive snack, perfect for the holidays, as a topping for salads, or simply as a sweet treat to enjoy with your afternoon coffee. This recipe is celebrated for its simplicity and the magical transformation of raw pecans into candied nuts with a glossy, crispy coating, thanks to a few basic ingredients and some kitchen alchemy.
The journey begins with whole pecans, chosen for their rich, buttery flavor and satisfying crunch. These nuts are then tossed in a mixture that typically includes granulated sugar, brown sugar for its molasses-like depth, ground cinnamon for warmth, and a pinch of salt to balance the sweetness. An egg white, sometimes whisked with a splash of water or vanilla extract, serves as the binding agent for the sugar and spice mixture to the pecans, ensuring a uniform coat on each nut.
The pecans are spread out on a baking sheet lined with parchment paper or a silicone baking mat to prevent sticking. Baked in a preheated oven, the heat works its magic, causing the egg white to create a crisp shell around each pecan as the sugars caramelize into a shiny, crackled glaze. The aroma of cinnamon and toasted nuts fills the kitchen, creating an inviting warmth.
Stirring the pecans occasionally during baking ensures they roast evenly and the sugar coating crisps up without burning. Once removed from the oven, the pecans must cool, during which time they transform from sticky to wonderfully crunchy.
Easy Cinnamon Sugar Pecans are not just delicious but also versatile. They can be packed into jars and given as thoughtful homemade gifts, scattered over a creamy dessert for added texture, or simply enjoyed by the handful. Their blend of sweetness, spice, and nuttiness makes them irresistibly snackable, and their ease of preparation ensures they’re a go-to recipe for cooks of all levels.
Ingredients:
1 pound pecans (or almonds)
1 cup granulated sugar
1 tablespoon ground cinnamon
1 egg white
1/4 teaspoon salt
2 teaspoons water
2 teaspoons vanilla extract
Instructions:
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