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Ingredients45 m servings 495
Original recipe yields 8 servings (1 pound nuts)
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Mix white sugar, brown sugar, salt, cinnamon, and cayenne pepper together in a bowl.
- Beat egg white and water together in a separate large bowl until frothy but not yet stiff; add pecans and stir to coat. Season nuts with the sugar mixture and spread onto the prepared baking sheet in a single layer.
- Roast in oven, turning occasionally, until the nuts are browned and no longer moist, about 30 minutes.
- Set baking sheet on a wire rack to cool nuts, breaking apart any nuts stuck together.
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- Cook's Note:
- You can use pecan halves, if you prefer.
- These nuts can be stored in a plastic bag in your freezer.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 495 calories; 40.9 33.8 5.7 0 591 Full nutrition
ReviewsRead all reviews 2
I made half a recipe and used pecan halves. I kept looking at them to see if they were done, using the direction of the submitter about baking them until they are not moist. It was hard to tel...