Candied pecans are a delicious treat in and out of the parks! And with a recipe this fool proof, nothing is stopping you from making it for yourself at home!
In October, Brad and I took a "Friend-cation" with our good friends Julie and Nathan. It was a whirlwind of a weekend. We stayed only three days, but managed to visit all four parks (three parks each day!), see all the normal Nighttime Spectaculars (and Hallowishes!), plus eating our way through Epcot's International Food and Wine, hitting Mickey's Not So Scary Halloween Party, and visiting several of the resorts, just because.
Did I mention we drove straight down from Chicagoland? We hardly slept for the whole trip. It was crazy fun, but we'll never do a crazy trip like that again. I think they've finally forgiven me for planning such a go-go-go friendcation.
Anyway, on our first park day, we saw Fantasmic. After finding seats, Julie and I headed up to the restrooms. And here's where I get to the point. On our way back to the seats, we passed that little snack kiosk by the arena entrance. And we smelled the candied nuts. Now mind you, we had spent the whole day eating at Food and Wine. But we smelled it and we haaaaad to stop and get some. Of course, the boys were excited when we came back with these hot, sweet, nuts.
But here's the crazy part (besides our crazy, spontaneous vacation): I've been thinking about those candied pecans ever since the trip. Nevermind all the delicious treats we had at Food and Wine, I've been dreaming about pecans. Crazy right?
Don't get me wrong, I absolutely loved the snacks and drinks I had in Epcot, but I've thought about the pecans almost every day since.
So of course I had to make some!
This recipe is really easy, and makes your house smell amazing while the nuts bake.
What You Need:
Large Mixing Bowl
Small Mixing Bowl
Small Whisk (I used a drink whisk, but you could also use a fork if you don't have a small whisk)
Roasting Pan or Casserole Dish
Whites of 2 eggs (or 1/3 cup of egg white if using pre-separated eggs from a carton)
2 Tablespoons water
1 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1 dash nutmeg (or more if you love nutmeg like me!)
4 cups (16 oz) pecans
Cooking spray (like Pam)
1. In the small mixing bowl, mix together the sugar, salt, cinnamon, and nutmeg. Then get the oven preheating at 225.
2. Whisk together the egg whites and water in the large mixing bowl until frothy.
3. Mix pecans into the frothy eggs, making sure that the pecans are totally coated, otherwise the sugar/spice mix won't stick.
4. Stir the sugar mix into the pecans one third at a time, making sure to mix evenly.
5. Spread the pecans in a single layer in your pan or dish and bake it for and hour, stirring every 15 minutes.
As Ina Garten would say, how easy is that?
While the pecans are roasting, you can be wrapping gifts, cooking dinner, or chilling out on Instagram.
Since these pecans are so easy to whip up, you can easily make a big batch ahead of time for the whole holiday season.
Set a dish of nuts out on coffee tables for parties or impromptu gatherings, or just for you!
Wrap them up in a jar and pretty ribbon for the perfect gift for coworkers, teachers, Secret Santas, or hostesses!
Store your candied pecans in an airtight container once they're cooled from being in the oven. They will stay fresh for several weeks, but chances are they will be long gone by then!
Now I don't have to dream about candied pecans, I've been munching on them for a week. I'm back to dreaming about the Tanzanian Chocolate Mousse from Sanaa at Animal Kingdom Lodge. But that's another story....