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Hands-on Time
10 Mins
Total Time
1 Hour 30 Mins
Yield
Makes 4 cups
Photo: Helen Norman; Styling: Heather Chadduck Hillegas

How to Make It

Step 1

Preheat oven to 275°. Stir together first 8 ingredients in a medium bowl.

Step 2

Whisk together egg white and 1 Tbsp. water in a separate medium bowl until foamy. (No liquid should remain.) Add pecans, stirring to coat.

Step 3

Add pecan mixture to sugar mixture, stirring until evenly coated. Spread pecans in a single layer on a lightly greased (with cooking spray) aluminum foil-lined half-sheet pan (about 17 x 12 inches).

Step 4

Bake at 275° for 50 to 55 minutes or until sugar mixture hardens and nuts are toasted, stirring every 15 minutes. Spread immediately in a single layer on wax paper; cool completely (about 30 minutes). Store in an airtight container up to 7 days.

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