Cinnamon Sugared Pecans Recipe

Pecans: These nuts are the main ingredient, providing a rich, buttery flavor and crunchy texture.

Sugar: Adds sweetness to balance the spice and enhance the natural flavor of the pecans.

Cinnamon: Provides a warm, spicy note that pairs perfectly with the sweetness of the sugar.

Salt: Enhances the overall flavor and balances the sweetness.

Egg white: Helps the sugar and cinnamon adhere to the pecans, creating a crispy coating.

Water: Used to help froth the egg white, ensuring an even coating on the pecans.

When whisking the egg white and water, ensure the mixture is frothy but not overly stiff. This frothiness helps the pecans adhere to the sugar mixture, ensuring an even coating. Additionally, stirring the pecans every 15 minutes during baking prevents clumping and promotes even toasting, resulting in a perfectly crisp and golden finish.

• pecans - Substitute with walnuts: Walnuts have a similar texture and flavor profile, making them a good alternative for pecans in this recipe.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a caramel-like flavor that complements the cinnamon.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other warm spices like nutmeg and cloves, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• egg white - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be whipped to a frothy consistency similar to egg whites, making it a good vegan alternative.

• water - Substitute with orange juice: Orange juice adds a hint of citrus flavor that pairs well with the sweetness and spice of the recipe.

• Allow the pecans to cool completely before storing. This ensures they remain crisp and don't become soggy from residual heat.
• Store the cinnamon sugared pecans in an airtight container. A glass jar with a tight-fitting lid or a resealable plastic bag works perfectly.
• Keep the container in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal.
• For longer storage, place the pecans in the refrigerator. They can last up to 3 weeks when stored this way.
• If you want to freeze the pecans, spread them out on a baking sheet and freeze until solid. This prevents them from clumping together.
• Once frozen, transfer the pecans to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Frozen cinnamon sugared pecans can be stored for up to 3 months. When ready to use, let them thaw at room temperature for a few hours.
• To refresh the pecans, you can reheat them in the oven at 250°F (120°C) for about 10 minutes. This will restore their crispiness.
• Avoid storing the pecans in humid environments, as moisture can make them lose their crunch.
• If gifting the cinnamon sugared pecans, package them in decorative airtight containers or bags to maintain their freshness and flavor.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the cinnamon sugared pecans in a single layer on a baking sheet.
  3. Bake for about 10 minutes, stirring halfway through to ensure even reheating.
  4. Allow them to cool slightly before enjoying their crispy, warm goodness.

• Microwave Method:

  1. Place the pecans in a microwave-safe dish.
  2. Heat on medium power for 30-second intervals, stirring in between, until they are warm and slightly crispy.
  3. Be cautious not to overheat, as this can make the sugar coating too sticky.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the pecans and stir continuously for about 3-5 minutes.
  3. Once they are warmed through and slightly crispy, remove from heat and let cool before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the pecans in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Let them cool slightly before enjoying their crunchy texture.

• Oven: Used to bake the pecans at a consistent temperature of 250°F (120°C) to ensure they become crisp and golden.

• Baking sheet: Provides a flat surface to spread the pecans in a single layer for even baking.

• Parchment paper: Lines the baking sheet to prevent the pecans from sticking and makes for easy cleanup.

• Mixing bowl: Used to whisk the egg white and water together until frothy and to mix the pecans with the egg white mixture.

• Whisk: Helps to beat the egg white and water until frothy, ensuring the pecans are well-coated.

• Separate bowl: Used to mix together the sugar, cinnamon, and salt before combining with the pecans.

• Spatula: Useful for stirring the pecans to ensure they are evenly coated with the sugar mixture and for stirring during baking.

• Measuring cups: Ensures accurate measurement of the sugar and water.

• Measuring spoons: Ensures accurate measurement of the cinnamon and salt.

• Cooling rack: Allows the pecans to cool completely after baking, ensuring they remain crisp.

Prepare ingredients ahead: Measure out sugar, cinnamon, and salt in advance to streamline the process.

Use pre-shelled pecans: Save time by purchasing pecans that are already shelled.

Efficient mixing: Use a large mixing bowl to coat the pecans evenly and quickly.

Batch baking: Double the recipe and use two baking sheets to make more cinnamon sugared pecans at once.

Quick cooling: Spread the pecans on a cool surface to speed up the cooling process.