Ingredients
Scale
- 4 cups (about 1 pound) raw pecan halves
- 1 large egg white
- 1 teaspoon water
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon pure alcohol-free vanilla extract
Instructions
- Step 1: Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk the egg white and water until light and frothy, then stir in the vanilla bean paste.
- Step 2: Add the pecan halves to the egg white mixture and toss thoroughly until all the nuts are evenly coated and moist.
- Step 3: In a separate small bowl, combine the granulated sugar, ground cinnamon, and salt. Sprinkle this mixture over the wet pecans and toss again until the sugar coating adheres completely to the nuts.
- Step 4: Spread the coated pecans in a single layer on the prepared baking sheet. Bake for 40 to 45 minutes, stirring the nuts every 15 minutes to prevent burning and ensure even crispness.
- Step 5: Remove the pecans from the oven and immediately transfer them to a clean piece of parchment paper or a wire rack to cool completely. The pecans will crisp up as they cool.
Notes
- Keep these crunchy treats fresh for up to two weeks by storing them in an airtight container at cool room temperature.
- If your pecans lose their signature snap, refresh them by baking on a tray at 250°F (120°C) for 5 minutes, then cool fully before serving.
- Elevate your desserts or appetizers by crumbling these warm-spiced nuts over vanilla ice cream or a creamy goat cheese log.
- The secret to maximum crunch is transferring the hot pecans immediately off the baking sheet onto a cool wire rack, as the residual heat from the pan can soften the coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American