There’s really too much to say about how good these Sugar Crusted Pecans taste.
A low, slow bake in the oven makes the nuts toasty underneath their sweet, sugary coating. Using egg white to bind the pecans and sugar together creates the crispy texture I find so addicting.
If there are any pecans that survive my constant grazing, I use them to top salads or oatmeal.
Aside from the pecans, the ingredients are kitchen staples. Plus, a simple “Rule of One” makes the recipe easy to remember: all the ingredients have an amount of one – 1 pound, 1 cup, 1 tablespoon, etc.
1 lb pecan halves
1 egg white
1 tablespoon water
1 cup white sugar
1 teaspoon salt
Preheat oven to 300 degrees.
Line a jelly roll pan with parchment paper and set aside.
In a mixing bowl, whisk egg white and water until it becomes frothy.
Add pecans and stir until all nuts are moistened with the egg white mixture.
Sprinkle sugar and salt over nuts and stir to coat.
Pour nuts onto prepared jelly roll pan, spreading them into an even layer.
Bake for 45 minutes, stirring often to avoid burning.
Cool in pan. Store in an airtight container. (I usually keep mine in the freezer)