Roasted Cinnamon Pecans

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These did not last long in our house! The smell of the nuts roasting was so wonderful and cozy and then when they were ready to eat, we just couldn’t stop.

Gather:
1 egg white
1 Tblsp water
1/4 cup brown sugar
1/4 cup white sugar
2 tsp cinnamon
1/2 tsp kosher salt (or regular salt)
2 cups of pecan halves

Line a baking sheet with parchment paper. Preheat oven to 225 degrees.

In a medium bowl, mix the egg white and water with a fork until frothy, about 2 minutes. Add the pecans and toss to coat them.

In a separate medium bowl, mix the sugars salt and cinnamon together then add the pecan mixture and stir to coat all of the nuts.

Pour the nut mixture onto the parchment-lined baking sheet and spread it out.

Bake the nuts at 225 degrees for 15 minutes. Stir the nuts.

Increase the baking temperature to 300 degrees and roast for 15-20 more minutes. The spice and sugar mixture will look foamy and the nuts will be more dry and less sticky.

Line a cooling rack with a clean piece of parchment paper, and pour the nuts onto that and spread out again to cool.

Warning: you will not be able to let them cool completely before you sneak a taste, and once you start you will not stop!

Another warning: You are what you eat…

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5 thoughts on “Roasted Cinnamon Pecans

  1. THANK YOU!! Will make theses ASAP!
    Do you know if using regular salt will change the taste? I hate to buy kosher when I already have regular….

    Like

  2. No, it should taste the same. I had picked up some kosher salt from seeing it on the foodie shows etc,. so I could be cool! It has a different texture and I thought it might “look fun” in my nuts, but you do not even see it! A better idea would have been to sprinkle the roasted nut mixture with the kosher salt after it had baked, then I may have achieved the look I was going for.

    Liked by 1 person

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