Can you believe that?
As I type this our house smells like sweet and spicy holiday goodness.
You see, we have 3 family gatherings from now until Christmas and for at least 2 of them I will be contributing the vegetables.
For our gathering on Sunday I will be bringing a leafy green salad topped with dried fruit, seeds, blue cheese, THESE homemade candied pecans and a delicious homemade dressing.
This particular recipe comes from Maria and Josh over at Two Peas and their Pod and it’s my go to recipe for candied nuts! I’ve tweaked the recipe only a tad, substituting coconut sweetener for brown sugar, almond extract for vanilla extract and by adding a pinch of cayenne pepper for that glorious heat that balances the sweet!
I love this particular recipe because there are few ingredients involved and it’s quick and easy to throw together!
If you know me personally you know that I am a cinnamon FANATIC so I can tell you that another reason I love making these nuts is because our house smells of cinnamon for DAYS after!
Enjoy these candied pecans as a snack, add them to salads or put them in a mason jar and give them away as gifts!
I can’t wait until Sunday
|Quick & Easy Candied Pecans|
- 1/2 cup organic white sugar
- 1/2 cup coconut sweetener
- 1 tablespoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 4 cups unsalted pecans halves
- 1 egg white
- 1/2 teaspoon almond extract
- 1 teaspoon water
- Preheat oven to 300 degrees F and line a large baking sheet with parchment paper.
- In a medium mixing bowl combine white sugar, coconut sweetener, cinnamon, cayenne pepper and salt.
- In a large bowl, whisk the egg white, almond extract, and water together until frothy.
- Add the pecans and gently toss until the pecans are well coated.
- Add the sugar and cinnamon mixture and toss until pecans are covered.
- Spread the pecans out on your baking sheet. Bake for 40 minutes, stirring every 15 minutes.
- Remove from the oven and let the pecans cool on the baking sheet. Once cool, store in an airtight container