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A recipe that is one of our favorites and almost always on our salads. It's simple to make and you can’t do better than these little devils. A few added to your salad adds a bit of textural crunch and sweetness giving your taste buds some variety. The best part is a mess of them can be made in an hour or less.
Use the spices listed for the first batch or mix up them up to something you prefer. I added a scant, very scant bit of hickory smoke powder to my second batch and it added another level of flavor. Savory yes, but very tasty. Use just a tiny pinch as this stuff is potent.
Some variations you may want to try...
- Switch out 1/2 of the brown sugar with maple sugar
- Add a bit of cayenne pepper to taste
- Don't for forget a teeeeeny bit of hickory smoke powder
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Servings: Yield: 6 cups
1/2 cup granulated (white) sugar
1/2 cup packed light brown sugar
1-2 teaspoons ground cinnamon, to taste
1/8 teaspoon cumin
1/8 teaspoon smoked paprika
pinch of salt
teeeeeny pinch of hickory smoke powder, optional
12 ounces (about 3 to 3 1/2 cups) raw pecans halves
1 egg white, whisked to froth
Heat oven to 300°F. Line a baking sheet with parchment paper or silicone baking sheet.
Mix the granulated sugar, brown sugar, ground cinnamon, salt, cumin, and paprika to a small bowl and mix well.
In another large mixing bowl, whisk the egg white until frothy, add the pecans and toss until evenly coated. Add in the sugar/spice and gently turn with a silicon spatula to evenly coat the pecans.
Spread the pecans out in a single even layer on the sheet pan. Bake for 17-20 minutes then stir them so they bake evenly. A pancake of fish spatula works well for this. Bake another 17-20 minutes, remove to cool. The coating will continue to harden as they cool.
Transfer pecans to a sealed container to store at room temperature. If you don’t eat them first they should last up to two weeks.
Dave and Joanne