Prep 10 mins
Cook 30 mins
My grandmother always made these in fall and winter. Best served warm, with hot cocoa or coffee.
- Combine sugar, salt, and cinnamon Beat egg white and water to a froth.
- Dip pecan halfs in egg white froth.
- Then dip in sugar mixture.
- Place in a shallow pan And bake@ 300 degrees for up to 30 to 45 minutes, stirring every 15 minutes.
- Careful not to burn.
- let cool till warm and enjoy.
Amazing! I was given 7lbs of Pecans this year and was wondering how in the world I would use them up. Now after finding this easy delicious recipe I'm worried about running out. I fixed these yesterday and sent some to the neighbors and every person that has tried them is crazy for them. I used 1 and a quarter pounds of pecans because that's how I had them bagged up. I Kept the rest of the recipe the same except I used sea salt. I tossed pecans in the egg and then poured into my bowl of sugar and tossed all at once. This will be a new tradition around our home. Thanks for posting.
I made these to toss in a salad (with spinach, strawberries, and fat free poppyseed dressing) and they were loved by all. My dad keeps trying to think of way for me to sell them! I'm sure I'll be baking big batches of these for Christmas gifts!
Oh my ~ I LOVE these! I made them a little different from your directions. After combining the egg white and water, I just dumped the whole bag of pecans in and stirred until they were all coated. Then I poured the cinnamon sugar mixture over the top and mixed until they were all coated. I lined my jellyroll pan with parchment paper for easy clean up, poured the pecans on and baked for 30 minutes per your instructions and they came out PERFECT! These pecans will make great Christmas gifts or hostess gifts. Thank you for posting a keeper! Made for PAC Fall 2008.