In celebration of this nutty holiday, we are sharing a spicy new recipe video for candied pecans.
This nourishing nut is a native of the new world, and has been cooked, consumed and traded by the peoples of North America for centuries. Unsurprisingly, the United States is the world’s largest producer. The pecan’s scientific name, Carya illinoiensis, even means Illinois nut. While the prairie state boasts the nut’s namesake, Texas, Georgia, and New Mexico actually grow the most.
From a culinary standpoint, pecans toe the line between dinner and dessert. Most people are only familiar with this nut through its presence atop a pie, or in bowl of mixed nuts at a holiday party. Many just eat them as is, but there’s so much you can do to enhance their flavor.
Today’s recipe is a simple candied pecan, with plenty of room for spicy customization.
Explore your spice collection and see what combos you can come up with.
This recipe will have you saying, “seconds please!”
Recipe For Spiced Candied Pecans
1.5 lbs unsalted pecans
3 egg whites
1 cup of white sugar
1 pinch of salt
¼ cup of spices
(3 TBL cinnamon)
(1 TSP nutmeg)
(1/2 TSP cloves)
(1/2 TSP cayenne)
- Preheat oven to 225 F (fan on low if applicable)
- Whisk egg whites until they form strong peaks.
- Mix sugar and spices together, then slowly fold into the whipped egg whites.
- Gently fold in pecans until they are thoroughly coated.
- Thinly spread the mixture onto an oiled sheet pan. (Non-stick spray works too.)
- Place in oven for 15 minutes, then turn the nuts.
- Repeat 6th step 4-5 more times until nuts are no longer sticky.
- Set out to cool and enjoy.