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These pecans are the perfect appetizer or snack to enjoy during the holiday season.

Recipe by Southern Living April 2007

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Credit: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary

prep:
10 mins
cook:
20 mins
cool:
30 mins
total:
1 hr
Yield:
Makes about 5 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

85 calories; fat 7.8g; saturated fat 0.7g; mono fat 4.4g; poly fat 2.3g; protein 1.1g; carbohydrates 4.1g; fiber 1.1g; iron 0.3mg; sodium 16mg; calcium 8mg.
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