OK, so they’re not chestnuts … and they’re not roasting over an open fire, but they are Georgia pecans and they are roasting in my boat oven and it smells heavenly … all the way down the dock! Oh, and Jack Frost is not exactly nipping at my nose … here in SW FL it’s a sunny balmy 80 degrees!
My 90 year old Dad LOVE pecans (and he never gets online, so I’m safe talking about this today!). I decided as a Christmas treat to make him some cinnamon glazed pecans. I’ve never made any type of glazed nuts before, but when I found some fresh Georgia pecans to buy, I thought maybe I’d give it a try. I’m not a nut fan, in fact we don’t eat any nuts anymore after David’s heart issues this past summer. But he keeps insisting on sampling the pecans and dropping hints that maybe I should leave some in HIS Christmas stocking too. 🙂
It was so easy, even I didn’t screw it up! I do think it would have been better to roast them in one layer rather than dumping them all on the cookie sheet, but they turned out good despite my small boat oven.
Cinnamon Glazed Pecans
1 egg white
4 teaspoons water
1 tablespoon real vanilla
1 cup sugar (I used 1/2 brown sugar and 1/2 white sugar)
2 teaspoons cinnamon
1/2 teaspoon salt
1 lb. (16 ounces) pecan halves
Preheat the oven to 250 degrees F.
Beat the egg white in a bowl large enough for the pecans and ingredients until frothy. Add the water and vanilla and beat again.
Add the sugar, cinnamon and salt and stir until the mixture turns syrupy. Add the pecans and gently toss until all are covered.
Cover a cookie sheet with parchment paper to keep the sticky nuts from sticking. Layer the pecans – single layer might be best, but I just heaped them all on the cookie sheet and then spread them out as evenly as possible.
Bake for 60 minutes, stirring every 15 minutes. The nuts will be sticky but have a nice glaze. Take them out of the oven and allow them to cool for at least 10-15 minutes before eating. Store them in an airtight container … if there are any left.
Do you have an even better recipe for glazed nuts? This is the only time I’ve tried this and it seems tasty, but maybe there are better recipes out there? Leave a comment and let us know! THX! Jan