Cinnamon-Sugared Pecans

I am so excited to share this recipe with you today.  It was one of my very first “go-to” recipes for entertaining and gift-giving.  The recipe is from Betty Crocker’s Cookbook, a cookbook I have had since sophomore year of college.  My roommate’s father worked in publishing so we all got a copy to keep.  It worked out well for me because, at the time, I didn’t know basics (like how to steam broccoli) – and Betty, well, she covers the basics.  In fact, the cookbook claims to contain “everything you need to know to cook today.”  All in all, it was a great starter cookbook and one I go to often for questions that come up in the kitchen.  But enough about cookbooks.  Let’s talk about these pecans.

They involve the usual cast of characters (cloves, cinnamon & nutmeg) that we’ve been seeing over and over again this fall, plus just a few more.  Sugar.  Egg Whites.  That’s it.  Prep time? 10 minutes.  I can’t think of an easier thing to make for entertaining or gift-giving.  And you’ll definitely want to make these when other people are around – or simply give them away – because they are addictively delicious.

So, this holiday season, when you find yourself wondering what you could possibly make to gift others, think of these pecans.  And give thanks.  For simple recipes.  And for friends to share them.

Cinnamon-Sugared Pecans
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Yield: about 2 cups
Cook Time: Prep 10 minutes, Bake 30 minutes, Cool 10 minutes (or more, depending on how you like them)

1 tablespoon slightly beaten large egg white
2 cups pecan halves (or substitute whole almonds or walnut halves)
1/4 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1.  Heat oven to 300 degrees F.  Line a baking sheet with parchment paper or silpat.

2.  Mix egg white and pecan halves in medium bowl until pecans are coated and sticky.

3.  Mix sugar & spices; sprinkle over pecans.  Stir until pecans are completely coated.  Spread pecans in single layer in ungreased jelly roll pan.

4.  Bake uncovered about 30 minutes or until toasted.  Cool completely, or serve slightly warm.  Store it an airtight container at room temperature up to 3 weeks.

Source:  Betty Crocker’s Cookbook

Packaging:  I bought plain brown paper bags from Michaels, used letter stamps to print “give thanks” on the front, then tied a bow around the bag handles.  The pecans are in a small cellophane treat bag, which comes with little bag ties (not shown), also from Michaels.  I’m sure that you could order all of these things online.


One thought on “Cinnamon-Sugared Pecans

  1. Pingback: where i’ve been « Recipes Remembered

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