I don’t like pecans. Growing up, my mother used to put pecans in everything she baked. I hated it. I still do. I would always make her do a batch of cookies or cake first without nuts. Most of the time, and still now she “forgets” to leave them out. I think she hates me.
Apparently, though, I like pecans when they don’t taste like pecans. And candied pecans don’t taste like pecans. They taste like candy. If you are a member of the pecan haters club, like me, then candied pecans are the way to go. For all you pecan lovers out there, boo on you (just kidding), and here is another recipe for you. (I also love pecan pie…is that weird?)
Baking this recipe will have your kitchen smelling like a bakery. These pecans would be great for a party, or even to wrap in individual bags to give as gifts. Try not to eat all of them at once, yeah?
- 6 cups pecan halves
- 2 egg whites
- 2 tbsp water
- 2 cups sugar
- 2 tsp ground cinnamon
- 1/2 tsp cardamom powder
- 2 tsp salt
Heat the oven to 300. Line two cookie sheets with parchment paper or if you have a silpat, use that.
Add the egg whites and water in a large bowl. Using a hand mixer, beat on medium high until you get stiff peaks. Takes about 5 minutes. Be sure not to over-beat, or the peaks will begin to regress.
Fold in all the spices. Fold in the pecans.
Pour the pecan mixture onto the cookie sheets, and spread out evenly.
Bake for about 45 minutes, stirring every 15-20 minutes. Make sure you don’t burn the pecans! Once finished, let the pecans cool completely.
As long as you keep them in an airtight container, they will keep for several weeks.