Brown Sugar Cinnamon Pecans Recipes

BROWN SUGAR CINNAMON PECANS

Steps:

• Melt butter in a large skillet over medium heat; add brown sugar and next 4 ingredients. Stir well.
• Add pecans, stirring well to coat. Remove from heat.
• Spread coated pecans on a lightly greased 15" x 10" x 1" jellyroll pan.
• Bake at 325° for 14 to 15 minutes, stirring every 5 minutes. Cool completely. Break nuts apart.

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
• In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
• In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
• Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.

OLD-FASHIONED ROASTED PECANS

Steps:

• Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
• Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
• Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.