For years I strongly disliked nuts. All nuts, except of course candied nuts, and even then, I would suck the sugar off and spit out the actual nut. I must have matured or something in the past year because now I love them, especially these candied pecans! The combination of sweet and salty is out of this world. I made these to give to my dad as a Father’s Day gift, but wouldn’t you know that the longer they sat on the counter, the more that ended up in my mouth. I had to package them up and tuck them away before they were gone…out of sight, out of mind, right?
I have used a similar recipe to this in the past, but for candied almonds. That time, I used 1 tsp vanilla extract instead of the touch of almond extract I used here. Well, I was out of vanilla extract. Wait, out of vanilla…say what?! I know, it’s crazy, but I forgot to write it on the grocery list last week, and if it’s not on the list, it’s not in the cart. Not because I’m a super-awesome budget-er though, because I have a terrible memory. Oops. I decided to use a touch of almond extract and it turned out just heavenly!
You know how you always read little tips and tricks on pinterest, but so rarely get to use them? I know that’s not just me. Well, I remember seeing/reading that a cupcake wrapper is perfect for the top of a mason jar (as seen here). Guess what? It is! I love this little green plaid wrapper as a topper for Father’s Day. Green always reminds me of Father’s Day, actually. …maybe because my dad likes green? Or I associate green with dads? I don’t know, but I thought it made the cutest package for this homemade gift!
- 1 egg white
- 1 Tbsp water
- 1/4 cup sugar
- 1 Tbsp cinnamon
- 1/4 tsp almond extract or 1 tsp vanilla
- 1 tsp salt
- 1 lb pecan halves
- Preheat oven to 250. Line a rimmed baking sheet with foil or parchment paper and gently spray with nonstick cooking spray.
- In a small bowl, whisk together the sugar, cinnamon, and salt.
- In a separate bowl, whisk the egg white, water, and almond extract until foamy. Add pecan halves and stir to distrubute throughout.
- Sprinkle with sugar mixture and fold to evenly coat.
- Spread pecans in a single layer on the prepared baking sheet and bake for 1 hour, stirring every 15 minutes.