You are here

Home

From the kitchen of Molly and Me Pecans
(843) 619-7469, www.mollyandmepecans.com

(Yields 8 cups)

Share This Recipe!

Rate This Recipe

No votes yet

Ingredients

1½ cups sugar
1½ tsp. kosher salt
2 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
2 egg whites
1/4 cup water
8 cups pecan halves

 

Directions

Preheat oven to 250°F. Line a baking sheet with a Silpat or aluminum foil.

Combine the sugar, salt, and spices in a large bowl.

Put the egg whites and water in a bowl and beat them to a froth with a hand mixer or whisk. Place the pecans in a bowl, pour the egg whites over them, and mix thoroughly. Add the pecans to the sugar mixture and stir until they are well coated. Spread them out on the prepared baking sheet. Bake for 45 minutes to one hour, stirring every 15 minutes, until they are no longer sticky to the touch.

Cool completely. Store the pecans in a tin or other tightly closed container. They will keep for a month.


Similar Recipes


Highest Rated Recipes

Recent Comments
TWEETS