Ingredients
Scale
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 teaspoon salt
- 1 egg white
- 1 Tablespoon water
- 1/4 teaspoon vanilla
- 2 cups pecans (or nut of your choice)
Instructions
- Preheat oven to 250 degrees F. and line a baking dish with parchment paper (I use a rimmed cookie sheet)
- In a gallon size ziplock bag, mix the sugar, cinnamon and salt to combine and set aside.
- In a large bowl use a hand mixer (or a wise and some arm power) to beat the egg whites, water and vanilla together.
- Add the pecans and stir to coat them with the egg white mixture. Make sure each nut gets “wet”.
- Use a slotted spoon and remove pecans from the egg white mixture and drop them in the bag of cinnamon sugar.
- After all the pecans are added, close the bag and shake it to coat all the nuts.
- Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer.
- Bake for one hour, stirring the nuts every 15 minutes to insure they cook evenly.
- Remove from oven and cool.
- The nuts can be stored at room temperature for 2-3 weeks.