Sunday, October 31, 2010

Candied Pecans

This was my first time to make candied pecans. I made a few changes to an exisiting recipe and this is what I came up with. The measurements are a little odd because I adjusted them for the amount of pecans I had.


1 3/4 lb pecan halves
1 3/4 c white sugar
1 tsp cinnamon
1 1/4 tsp salt
1 tablespoon and 1 1/4 tsp water
1 tsp vanilla
3 egg whites
  • Preheat oven to 250 degrees. Line a pan with parchment paper and set aside.
  • Combine sugar, cinnamon, and salt in a large bowl.
  • Whisk together water, vanilla, and egg whites in another bowl, until frothy. (An easy way to separate the whites from the yolks is to use a slotted spoon.)
  • Pour the pecans into the egg mixture and stir to coat; then pour the pecans into the dry ingredients and toss/stir to coat.
  • Spread the pecans out on the pan and bake for 50-60 minutes, stirring every 15 minutes.
Yields approx. 8 cups of pecans.

I packaged the pecans in "broom bags" and gave them to my coworkers as a special fall treat! The idea for this project came from (I made similar bags last year, which I wrote about here.)

To make the broom bags, you will need paper craft sacks, scissors, twine, and sticks. You will use 2 bags per broom. 

Cut strips down all four sides of one bag, leaving the base of the bag intact. For the second bag, cut slits all around the top, a couple inches down.

Fill the inner bag with candy and insert stick. Place the inner bag on the base of the outer bag, with the strips fanned out. Then gather the strips around all four sides of the inner bag and secure around stick with twine.

Happy Halloween!

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