These sweet, crunchy nuts are great by the handful, or you can also chop them and add to chicken or tuna salads. The pecans may become a bit sticky if not stored in a sealed container or zip-top plastic freezer bag.

Recipe by Southern Living June 2004

Gallery

Recipe Summary

Yield:
Makes 2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk egg white in a medium bowl until frothy; toss with pecans.

    Advertisement
  • Stir together light brown sugar and next 4 ingredients in a large bowl. Add pecans, and toss. Drain well. Place pecans in a single layer on an aluminum foil-lined baking sheet coated with cooking spray.

  • Bake at 325°, stirring occasionally, for 20 to 25 minutes.

Advertisement
Advertisement