Sugared Pecans Food

SUGAR COATED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
• In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
• Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
• Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

SUGAR-COATED PECANS

Steps:

• In a small bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. , Bake at 300° for 25-30 minutes or until browned, stirring occasionally. Cool on waxed paper.

SUGARED PECANS

Steps:

• Combine sugar, salt, and cinnamon Beat egg white and water to a froth.
• Dip pecan halfs in egg white froth.
• Then dip in sugar mixture.
• Place in a shallow pan And bake@ 300 degrees for up to 30 to 45 minutes, stirring every 15 minutes.
• Careful not to burn.
• let cool till warm and enjoy.

SUGARED PECANS

Steps:

• Mix sugar, margarine and milk into pot. Cook until mixture reaches soft ball stage (234 degrees) and forms a ball in a cup of cold water.
• Remove from heat. Add pecans.
• Stir until all pecans are well coated.
• Pour onto waxed paper.
• Separate pecans into individual pieces, using 2 tablespoons.

CANDIED PECANS

Steps:

• Line a baking sheet with parchment paper. In a small saucepan, bring the sugar and 3/4 cup water to a boil. Reduce to a simmer, then add the pecans and cook until glossy, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet and let cool.

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.

SPICED PECANS

Steps:

• Line a half sheet pan with parchment paper and set aside.
• Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
• Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
• Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.

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.

KRISTI'S SUGARED PECANS

Steps:

• Preheat oven to 250 degrees F. Bake pecans on cookie sheet for 30 minutes. Remove pecans from pan, and put butter on cookie sheet.
• Increase the oven temperature to 300 degrees F. Melt butter on cookie sheet in oven.
• Beat egg whites until they form soft peaks. Slowly add sugar and salt, while continuing to beat. Beat until egg whites thicken. Fold in pecans.
• Spread mixture evenly on the cookie sheet with butter. Bake in 300 degree F oven for 45 minutes, stirring every 15 minutes.
• Cool pecans. Serve. Store in airtight container.

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 !

SUGAR-COATED PECANS

Steps:

• In a bowl, beat egg white until foamy.
• Add pecans and toss until well coated.
• Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300'F for 30 minutes or until browned.
• Cool on waxed paper.