The City Magazine Since 1975

On the Town: Season’s Eatings

Wednesday, December 21, 2016

Photograph by Christopher Shane

December 21, 2016

Season’s Eatings
Sweet and salty with just the right amount of spice, these pecans make perfect stocking stuffers—or snacks for Santa!

Originally featured in our December 2013 “Homemade for the Holidays” article, this nutty treat hails from the kitchen of Molly & Me Pecans.

Sugar & Spice Pecans
(Yields 8 cups)

11/2 cups sugar
11/2 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

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.

For more holiday recipes featured in our December issue, click here.

Wanna avoid the kitchen? To order directly from Molly & Me Pecans, click here.