Stewart, that is. I thought I’d start a new blog full of recipes, crafts, and just stuff I’m interested in or have found useful. I’m not the craftiest person. I’m not the best cook. But I do have lots to say and now you all can partake. But let’s face it, I’m no Martha.

Thursday, December 16, 2010

Sugar Coated Pecans

The past couple of years Christian’s mom has given us a big bag of pecans. This year we made a family night of cracking and shelling them. So I had this HUGE bowl of pecans that I wasn’t sure what to do with. I found this recipe and it got 5 stars and over 1,000 reviews. So I knew I couldn’t go wrong. The second thing I did was read all the reviews and see what changes were made. I’ve incorporated those changes into this recipe. I have them baking in my oven as we speak. It just snowed (again!) so it’s a perfect day to stay home and make a special treat.


Recipe Yield 1 pound

  • 2 egg whites
  • 1 tsp vanilla
  • 2 tsp water 
  • 1 pound pecan halves
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
  2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

*A couple of other things. I increased the cinnamon just a little bit. And ALSO… I used gallon sized zip lock bags instead of bowls to do the mixing. It made it really fast to coat evenly and clean up was a cinch!*

Found at

1 comment:

  1. I love that you read through all the reviews (really 1000?) so that we don't have to! I will be making these, I always love them when other people make them and wish I knew how! THANKS!