Who doesn’t love the sweet crunch of glazed pecans? They’re the perfect topping for salads, desserts, and even main dishes. But did you know how easy they are to make at home? With just a few simple ingredients and a little bit of time, you can have a batch of homemade glazed pecans that are far superior to anything you can buy at the store. The key to a great glazed pecan is the balance of sweetness and saltiness, along with the perfect level of crunch. I love this recipe because it hits all those notes perfectly. The sugar caramelizes beautifully around each pecan, giving it a shiny, crackly coating that’s just irresistible. The hint of cinnamon adds a warm, comforting note that pairs wonderfully with the nutty pecans. And the best part? This recipe is incredibly easy to follow. Even if you’re not a seasoned baker, you’ll have no trouble whipping up a batch of these delicious glazed pecans. So why not give it a try? I promise, once you’ve tasted these homemade glazed pecans, you’ll never go back to store-bought again.
Ingredients
- 1 lb. pecan halves
- 1 tbsp. water
- 1 tsp. salt
- 1 egg white
- 1 c. sugar
- 1 tsp. cinnamon
Baking Instructions
- 1st bowl – Combine water and egg white and beat until frothy but not stiff. 2nd bowl- Mix together sugar, salt, and cinnamon; set aside.
- Preheat oven to 300 degrees.
- Pour pecans into egg white and stir with a large serving spoon until the nuts are evenly coated.
- Add sugar mixture.
- Spread on large cookie sheet that has been sprayed with Pam and bake at 300 degrees for 30 minutes, stirring every 15 minutes-including after the last 15 minutes. Pour onto waxed paper until cooled.
- Store in an airtight container.
Calorie: 200
Total cooking time: 30 minutes
Difficulty level: Easy
The Glazed Pecan Misadventure
Let me tell you, friends, about the time I decided to embark on a culinary journey to create the perfect glazed pecan halves. It was a chilly fall evening, and I had an insatiable craving for something sweet, crunchy, and a bit salty. So naturally, glazed pecans were the first thing that popped into my mind.
The Gathering of the Ingredients
My kitchen was in full chaos mode as I rummaged through cupboards searching for my pecan halves, water, salt, egg, sugar, and cinnamon. I felt like a squirrel preparing for winter, hoarding all my precious food items. Finally, after unearthing half-empty boxes of cereal and forgotten cans of soup, I found the last ingredient, the elusive cinnamon, hiding behind a can of beans. Who keeps cinnamon behind beans? Apparently, me.
The First Bowl – The Froth Factor
First on the agenda was to combine the water and egg white in a bowl. Now, the recipe said to beat it until frothy but not stiff. I always find this instruction a bit perplexing. I mean, what does frothy egg white even look like? What if I beat it too hard, and it gets stiff? Will I be committing a culinary faux pas? After about 3 minutes of existential crisis, I decided to just go for it. And guess what, it looked frothy! Or so I thought.
The Second Bowl – Sugar, Spice, and Everything Nice
Next up was to combine the sugar, salt, and cinnamon. Ah, the sweet and spicy aroma of cinnamon mixed with sugar! It’s like Christmas in a bowl. But let’s not forget the salt. Just a teaspoon can make or break this recipe. It’s the unsung hero, providing that perfect balance of flavors.
The Oven Preheating – A Waiting Game
While I was having my moment with the second bowl, I preheated the oven to 300 degrees. And let me tell you, waiting for an oven to preheat is like watching paint dry. But it did give me time to do a quick cha-cha slide across my kitchen floor.
The Coating Process – Pecans Take a Bath
Then came the moment of truth: dunking the pecan halves into the frothy egg white mixture, and stirring them with a large serving spoon until they were evenly coated. It was like watching pecans take a bath. I half expected them to start singing in the shower.
The Sugar Sprinkle and Bake
After their bath, the pecans were ready for a sprinkle of the sugar mixture. I spread them out on a large cookie sheet that had been sprayed with Pam and popped them into the oven. For 30 minutes, I had to stir them every 15 minutes. It was like a pecan workout routine. Who knew baking could be so physically demanding?
The Cool Down – Wax Paper Saves the Day
Post workout, the pecans needed a cool down which involved pouring them onto waxed paper until they were cool. It was at this point that I realized I had forgotten to buy waxed paper. A quick dash to my neighbor and problem solved!
The Storage – A Happy Ending
Finally, the glazed pecans were cooled and ready to be stored in an airtight container. A few ‘taste tests’ later, I can confirm, they were well worth the chaos!
And that, my friends, is the tale of my glazed pecan escapade. It was a journey of joy, suspense, a bit of dancing, and a whole lot of deliciousness. So, the next time you have a craving for something sweet, salty, and a bit nutty, give my glazed pecan recipe a try. You might just have a story of your own to tell!
