This recipe doesn’t take much effort but it does take time, so you need to be home and near your kitchen for at least an hour. It is so worth it though, and is great for gift giving during the holidays. I personally have continued my mother’s tradition of making big patches and giving them to friends during Christmas time. Something special about giving someone something homemade and from the heart.
Let’s get started! Once you have all the ingredients below ready it takes less than 5 minutes to have these in the oven getting toasted. You will need 1 egg white, 1 tsp cold water (I put a bowl of water in the freezer to get it really cold), 1 pound pecan halves, 1/2 cup sugar, 1/4 tsp salt (I personally love himalayan pink salt), and 1/2 tsp cinnamon. I call this a 5 ingredient or less recipe because water doesn’t really count right?
First, set the oven to 225 degrees. Then, you will separate the yolk from the egg whites by cracking the egg in half and moving the yolk back and forth between the two shells until all the egg whites have fallen into your bowl. I personally cooked the egg yolk later for a meal because I don’t like wasting food. Then add the cold water to the egg whites. Using a fork, beat them together for 1 minute or until frothy with foam. Here is what mine looked like after 1 minute.
Second, add this frothy egg white mixture to the pecans, which I had already put into a large bowl. Using the same fork, I mixed them until coated well. You will see a shiny glaze on each pecan.
BONUS TIP: I take a tablespoon of butter and place it on my pan and put it in the oven to melt while measuring out all the ingredients in the next step. This butter will coat the bottom of the pan to help the pecans from not sticking.
Third, Mix together the sugar, salt and cinnamon in a separate bowl, then pour over the pecans. Mix until all are coated evenly. Now it is time to take the butter pan out of the oven, it should be melted now. I use our silicone basting brush to spread the melted butter out evenly. Check out link below to find the silicone basting brush I use on Amazon.
Last step! Spread out your pecans on the pan evenly. You want them to be mostly single layer and not bunched up to bad. Don’t stress over it. Place them in the oven and set a timer for 1 hour. I then set a separate timer for 15 minutes. For the next hour you will stir around the pecans every 15 minutes to keep them from sticking and burning on the pan. The butter only helps so much but this also allows different sides of the pecan to toast.
After an hour they will look like this! The house will smell amazing and you will want to eat one right out of the oven. Be careful not to burn your tongue!! Let them sit and cool before moving them to a serving bowl or placing them into containers or bags for gift giving.
Here are two ways I gifted them this year. I printed out the recipe on 2″ x 4″ address labels I got from Target. With them containing egg I want people to know of that ingredient with so many allergies out there.
Enjoy!! Please share in the comments how yours came out! I would love to hear about it.
- 1 egg white
- 1 tsp cold water
- 1 pound pecan halves
- ½ cup sugar
- ¼ tsp salt (I use Himalayan pink salt)
- ½ tsp cinnamon
- 1 Tablespoon butter (I love KerryGold)
- Set the oven to 225 degrees.
- Then, you will separate the yolk from the egg whites by cracking the egg in half and moving the yolk back and forth between the two shells until all the egg whites have fallen into your bowl.
- Then add the cold water to the egg whites. I put the water in the freezer to get it extra cold. Using a fork, beat them together for 1 minute or until frothy with foam.
- Add this frothy egg white mixture to the pecans, which I had already put into a large bowl. Using the same fork, I mixed them until coated well. You will see a shiny glaze on each pecan.
- At this point, I take a tablespoon of butter and place it on my pan and put it in the oven to melt while measuring out all the ingredients in the next step. This butter will coat the bottom of the pan to help the pecans from not sticking.
- Mix together the sugar, salt and cinnamon in a separate bowl, then pour over the pecans. Mix until all are coated evenly.
- Now it is time to take the butter pan out of the oven, it should be melted now. I use our silicone basting brush to spread the melted butter out evenly.
- Spread out your pecans on the pan evenly. You want them to be mostly single layer and not bunched up to bad. Don't stress over it.
- Place them in the oven and set a timer for 1 hour. I then set a separate timer for 15 minutes. For the next hour you will stir around the pecans every 15 minutes to keep them from sticking and burning on the pan. The butter only helps so much but this also allows different sides of the pecan to toast.
- Take them out at the 1 hour mark and let them sit and cool before moving them to a serving bowl or placing them into containers or bags for gift giving.
- Enjoy!
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