These Sugared Pecans should come with a big, fat “proceed with caution” warning - they are highly addictive. But if you’re willing to share, these make great holiday gifts! Smimply wrap them in little cellophane bags and tie with baker’s twine or a pretty ribbon!
These nuts were a case of love at first bite. When I lived in Oakwood, Ohio, waaaay back when, last century actually 😂, there was a cute little shop called Nancy’s Fancies. Nancy was a sweet heart, and this little shop had the cutest trinkets and treasures. In the back there was a Café, where Nancy served the most delicious Veggie Pizza and ‘Nancy’s Fancy Pecans’.
Years later, we lived in a house that was surrounded by pecan trees! The first thing that came to mind was these absolutely addictive pecans. Pecan trees only produce bountifully every other year, and during our first year, we had 8 huge sacks of pecans. Once peeled, we were left with about 2-1/2 bags and I must have tried and tested every pecan dish under the sun. I was channeling Forrest Gump: we’ve got pecan pie, pecan cake, pecan ice cream, pecan tart, sugared pecans, spicy pecans, pecan pancakes...you get the idea 🤪. I scoured the internet for a recipe resembling Nancy’s Fancy Pecans, and eventually I found something that sent me in the right direction. Easy, delicious, and a great way to get through excess pecans!
Ingredients for 1 pound of pecans
1 egg white
1 tablespoon water
1 pound (450g) of pecans
3/4 cup (140g) sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat the oven to 250F (120C). Prepare a baking sheet with parchment paper.
Beat the egg white and water until frothy, it does not need to be stiff.
In a separate bowl, combine the sugar, cinnamon and salt.
Add the pecans to the egg white mixture and combine so they are all covered. Sprinkle over the sugar and cinnamon mixture and combine well. Spread the pecans onto the prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes. Allow to cool completely before packing away.