Prep Time
10 Mins
Cook Time
20 Mins
Cool Time
30 Mins
Yield
Makes about 5 cups (serving size: 2 tbsp.)
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

How to Make It

Step 1

Whisk egg white in a large bowl until foamy. Add pecans, and stir until evenly coated with egg white.

Step 2

Stir together sugar and next 4 ingredients until blended; sprinkle sugar mixture evenly over pecans; stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.

Step 3

Bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.

Step 4

Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days, or freeze up to 3 weeks.

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