Sugar and Spice Candied Pecans

 

I have been on a search for the best recipe for candied pecans for a long long time (did you notice how many times I just used the word "for"?)  They are my favorite thing to put into salads.  I have found several recipes that are pretty good, but am always on the lookout for a better one.  

I found this recipe on a blog called The Yummy Life and thought I would try them out.  The result?  Well, they are good enough to put on my blog!  I like them because there is no added butter (my other favorite recipe calls for butter--aren't the sugar and the pecans themselves enough calories?) and they are super easy.  It is hard to mess these up.  I made a couple of batches and put them in jars for Christmas gifts. 

A couple of side notes:  the original recipe called for 1 1/2 tsp. salt, which tasted way too salty for me.  I made the next batch with only 1/2 tsp. of salt which was perfect.  Also, I did not add the cayenne pepper, but I think it would be yummy to add a little heat.  Enjoy!

Sugar & Spice Candied Pecans
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1 large egg white
1/2 cup sugar
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1/8 tsp. cayenne (optional)
1 Tbsp. vanilla
1 Tbsp. water
4 cups (1 pound) raw pecan halves

Preheat oven to 300 degrees.  Line a baking sheet with parchment paper (I used a silpat).  In a large bowl, use electric mixer or shisk to beat the egg white until foamy (30-40 seconds with mixer).  Add all the ingredients except pecans and mix until well combined (15-20 seconds with mixer).  Stir in pecans until all are well coated.  Pour onto baking sheet and spread out nuts into a single layer.  Bake for a total of 40 minutes, removing the pan after 20 minutes and flipping nuts over with a spatula.  Remove from oven and slide parchment paper with nuts still on it onto cooling rack.  Cool completely, break apart, and transfer to airtight container.  Store at room temperature.