Snack Time -> Candied Pecans

styling by jennifer oatsvall | photo by    alyssa joy photography

styling by jennifer oatsvall | photo by alyssa joy photography

I love candied pecans. I took elements from recipes and blended them together to get all the elements I love the best. Sweet, salty, buttery, and a hint of heat. Since pecans come in an array of package sizes, I altered the recipe for smaller 16 oz bags and larger 24 oz bags which is what I purchase from a place in Georgia (Adcock Pecans in Tifton). Use the smaller measurements for a smaller quantity of pecans and the higher for a larger bag. These are addictive. When we were photographing them, it was the one subject we couldn’t stop eating. :)

Candied Pecans

Ingredients

16 - 24 oz whole pecans

1/2 - 1 stick butter, melted and cooled

1 - 2 egg whites

1/3 c brown sugar, packed

1/2 - 2/3 c white granulated sugar

1 - 1 1/2 tsp kosher salt

1/2 - 1 tsp cayenne pepper (1/2 tsp will not set you on fire)

1 - 1 1/2 tsp ground cinnamon

Directions

Preheat oven to 325. Place a piece of parchment on a half sheet or jelly roll pan. Add pecans to a large bowl. Pour the melted butter over the pecans. In a separate small bowl beat egg whites until stiff. Add sugars, salt, cinnamon + cayenne. Pour over pecans and stir until evenly coated. Spread evenly on pan. Bake pecans for 3o minutes being sure to flip and stir them every ten minutes. Remove from oven and transfer to a cooling rack covered in parchment paper. As they cool, I give them a stir to keep from sticking to one another. When cool, eat until you explode. :)

styling by jennifer oatsvall | photo by    alyssa joy photography

styling by jennifer oatsvall | photo by alyssa joy photography