Cinnamon Sugared Pecans Food

SOUTHERN CINNAMON SUGARED PECANS

Steps:

• In a large sauce pan over medium heat, combine evaporated milk, sugar, water and vanilla.
• Heat mixture, stirring often, until sugar is dissolved.
• Add cinnamon and stir. Some may float on top.
• Add 3 cups of pecans to mixture and stir to cover.
• Continue stirring pecans in mixture until pecans become coated well and mixture cooks away (gets absorbed/crystalized on the the pecans).
• Spread hot coated pecans on wax paper; try to separate them as you spread them on the paper.
• Let pecans cool completely.
• Break apart pecans and store in air-tight container for up to 2 weeks.
• To give as gifts, put in decorative glass jars or decorative tins lined with wax paper.
• NOTE: I've tried using brown sugar (1:1 with the white sugar), but the pecans have a tendency to come out sticky and the sugars don't get 'crystalized'. I have not tried these with turbinado or unbleached cane sugar yet. If they don't turn out right, I'll have to keep them for myself !

CINNAMON SUGARED PECANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
• Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven until fragrant and crisp, about 25 minutes.

JERRY'S SUGARED PECANS

Steps:

• Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.

ORANGE AND CINNAMON CRUSTED PECANS

Steps:

• In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away.
• When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)

CINNAMON SPICED CANDIED PECANS

Steps:

• Preheat oven to 300 degrees.
• Whisk egg white in a large bowl with a mixer for 1-2 minutes, or until foamy.
• Toss pecans in the foamy egg white.
• Combine remaining ingredients in a medium bowl and mix well.
• Add ingredients to pecans/egg white and toss until pecans are evenly coated.
• Line a large baking sheet with parchment paper.
• Spread pecans evenly onto the sheet in a single layer.
• Bake pecans for 25-30 minutes, flipping halfway through to ensure even cooking.
• Let cool to room temperature before serving or storing. Enjoy!

EASY CINNAMON SUGAR PECANS

Steps:

• Preheat oven to 250 degrees.
• Line a baking sheet with parchment paper or non-stick foil.
• Mix the sugar, cinnamon and salt in a large ziploc bag.
• Whisk the egg white, vanilla and water with a fork in a large bowl until frothy.
• Add the pecans (or almonds) to the egg white mixture and stir until they are well coated.
• Pour the pecans into the ziploc bag, seal and shake until well coated with your cinnamon/sugar mixture.
• Spread them out on your prepared baking sheet into a single layer.
• Bake for 1 hour, stirring every 15 minutes.
• Try not to eat them all in one sitting.

CINNAMON SUGAR CANDIED PECANS

Steps:

• Pour the pecans, turbinado sugar, agave nectar and salt into a non-stick skillet.
• Heat the skillet on medium low heat, and stir the mixture to combine.
• Cook the pecans, stirring constantly, until the sugar melts and becomes thick and bubbly. The sugar mixture should coat all of the pecans.
• Right before taking the pecans out of pan, stir in the cinnamon.
• Pour the pecans onto a baking sheet lined with parchment paper and allow them to cool.

EASY CANDIED PECANS WITH CINNAMON SUGAR

Steps:

• Preheat the oven to 325. Grease a cookie sheet and set aside. Do not use foil or parchment paper on the cookie sheet.
• In a medium bowl, whisk the egg white until frothy. Add the vanilla and whisk again to combine.
• Add the pecans and toss to coat them evenly in the egg whites. Set aside.
• In a small bowl mix the sugar of your choice, salt and cinnamon. Sprinkle over the pecans and toss to coat the nuts evenly.
• Spread on the cookie sheet in an even layer.
• Bake, turning the pecans well every 5 minutes until the wetness of the egg dries. Keep turning them often and make sure to bring the nuts along the edge of the pan to the center and the center nuts to the edges so they don't burn. Don't walk away from the stove!
• Remove the pan from the oven and let the nuts cool on the pan. They will crisp further as they sit. Keep them in an air tight container at room temperature for up to 5 days.

CANDIED PECANS (CROCK POT)

Steps:

• How to make Candied Pecans
• Grease a slow cooker with nonstick cooking spray and add pecans to crock.
• Add egg white to a mixing bowl and beat until foamy.
• Pour onto pecans and mix well to evenly coat. Add sugars, cinnamon and vanilla and to slow cooker and mix well to evenly coat.
• Place the lid on the slow cooker and heat on low for 2-1/2 to 3 hours. Stir every hour. After 2 hours, mix well and add water.
• Remove from crock and spread onto a baking sheet lined with wax paper in a single layer. Cool on a baking sheet.
• Once cool, break apart any pecans and enjoy.
• Store in an airtight container.
• Makes 4 cups.