Friday, January 1, 2010

Cinnamon Sugared Pecans

This is one of my FAVORITE things to eat! I usually make them at the holidays, but I've been known to make them in the middle of the summer as well. The recipe is from an old family friend. You have to follow the recipe closely, except for the baking part. If you need to bake them a little longer, do. The butter needs to be absorbed and they should be crispy. I made them last night and had to leave them in for an extra 5 minutes.

Cinnamon Sugared Pecans

Tammy Sanders

1 stick butter (melted)

2 large egg whites

1/4 teas. salt

3/4 C. sugar

1 & 1/2 teas. cinnamon

1 lb. pecan halves (1 lb. is about 4 C., but I usually use 5-6 C.--matter of preference)

Pour butter over large cookie sheet and spread evenly. Beat egg whites & salt till FOAMY. Gradually add sugar and cinnamon, beating only till blended. **DO NOT OVER BEAT**

Mixture should be runny. Add pecan halves to mixture, stir to coat and spread onto buttered pan.

Bake at 325 degrees till pecans are crisp and butter is absorbed, turning pecans with a spatula every 10 minutes, for 30 minutes.

Pour onto tin foil to cool. Store at room temperature in an airtight container after pecans are cooled. Note: You can use any nut of your choice.


Debbie said...

Yeah!!! Thanks for posting! BUT a whole stick of butter...

Beaners said...

Sister Sanders is such a great cook! Why didn't you make these when you were here??? How are those wooden spoons holding up for you? :)