Candied Pecans

Watch out! These things are addictive. With the perfect balance of sweet and salty crunch, you'll find it hard to eat just one. Even my two year old loves them! In fact, even people who claim that they don't like nuts have been found munching on these delectable treats!

I like to use these candied pecans on top of sweet potatoes, salads, or ice cream. But, my favorite way to eat them is straight out of the bowl.  They are a fabulous snack, and with no oil or butter, you benefit from the protein without the added fat.

So, every fall when baking goods go on sale, be sure to pick up an extra bag of pecans.

Candied Pecans

1 lb pecan halves
1 egg white
1/2 cup white sugar
1/2 cup packed golden brown sugar
1 tsp cinnamon
3/4 tsp table salt
1 TBSP vanilla extract
1 TBSP water


Preheat oven to 250 F. Grease a large baking sheet or jelly roll pan.

In a medium bowl, beat the egg white until it is foamy. Stir in the water and vanilla extract. Add the sugar, brown sugar, cinnamon and salt. Stir well.
Gently stir the pecans into the egg white mixture until they are thoroughly coated. Spread the nuts into a single layer on the prepared baking sheet.

Bake for 1 hour, stirring every 15 minutes (this is important to keep the pecans from sticking).
Allow to cool completely before storing in an airtight container.