This winter we waited a long time for snow – then it finally arrived with a bang. We have no snow this week and actually we have very nice weather. But next week – possible snow again. In fact a couple days ago the kids had a horse show in 60 degree temps. As I am getting ready to head to Florida over the weekend I sit and think to myself – Why not whip up a batch of Toasted Cinnamon Pecans – perfect for a cool winter evening.
These are so awesome, my daughter can’t stop eating them so I am sure I will be making another batch tomorrow. And it is an easy recipe that she really could do entirely herself if she wanted to. She has a great deal of fun helping in the process.
See how much fun she is coating the pecans in the sugar mixture….
That photo doesn’t look like a full pound of pecans but it sure is. Of course that is exactly why tomorrow may be a repeat baking session.
For the most part the ingredients are usually in our house. We just had to buy the pecans. Everything else are common pantry items that almost everyone would have readily available in their home.
- 1 Egg White
- 2 Teaspoons Water
- 1 Teaspoon Vanilla
- 1 Pound Pecans
- ½ Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1 Cup Sugar
- In a large bowl mix the egg white, water and vanilla.
- Mix the pecans into the wet mixture coating the pecans thoroughly.
- Pour all dry ingredients into a gallon sized baggie.
- Pour wet pecans into the dry mixture in the baggie, seal, shake thoroughly.
- Spread coated pecans onto a cookie sheet and bake at 250 degrees for 60 minutes.
- After 30 minutes take the tray out and separate all the pecans and place back in for remaining 30 minutes.
- Store in an airtight container like a canning jar.