These Sugar-and-Spice Pecans top our Sweet Potato-Carrot Casserole, but they'd make a great cocktail party snack or easy hostess gift, too. 

Gallery

Credit: Iain Bagwell; Styling: Amy Burke

Recipe Summary

total:
1 hr 10 mins
hands-on:
15 mins
Yield:
Makes 4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Whisk egg white in a large bowl until foamy. Add pecans, and stir until evenly coated.

    Advertisement
  • Stir together sugar and next 3 ingredients in a small bowl until blended. Sprinkle sugar mixture over pecans; stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.

  • Bake at 350° for 24 to 26 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool until completely cool (about 30 minutes).

Chef's Notes

To make ahead, prepare pecans as directed. Store in a zip-top plastic freezer bag at room temperature up to 3 days, or freeze up to 3 weeks.

Advertisement