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Although these sugared pecans are sweet enough to eat for dessert, try them as a topping on your favorite cake recipe.

Recipe by Southern Living December 2007

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Credit: Jennifer Davick

Recipe Summary test

prep:
10 mins
bake:
20 mins
cool:
30 mins
total:
60 mins
Yield:
Makes about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk egg white until foamy; add pecans, and stir until evenly coated.

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  • Stir together sugars; sprinkle 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.

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