These roasted pecans are dangerously snackable. A coating of egg white, cinnamon, and a touch of sugar creates a sweet, crunchy shell that is hard to stop eating. They make a great homemade gift or a topping for salads, oatmeal, and ice cream.
Ingredients
- 3 cups pecan halves
- 1 egg white, lightly whisked
- ⅓ cup coconut sugar crystals
- 1 tsp Ceylon cinnamon
- ¼ tsp nutmeg
- ¼ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- Toss the pecans with the egg white until evenly coated.
- In a small bowl, mix the coconut sugar, cinnamon, nutmeg, and salt. Sprinkle over the pecans and toss until coated.
- Spread in a single layer on the prepared sheet.
- Bake for 30 to 35 minutes, stirring once halfway through, until dry and fragrant.
- Cool completely on the pan. They will crisp up as they cool.
Notes
- These keep in an airtight container at room temperature for up to 2 weeks.
- Try this with walnuts or a mix of California almonds and pecans.
- For a spicy-sweet version, add ¼ tsp cayenne to the sugar mixture.
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