T’is the season – of fall spices and candied everything, that is! And if you’re looking for a versatile snack, garnish, or goodie so savory you can just roast it and put it in a bowl to make your house smell good, look no farther than these delicious candied pecans!
Hey there, friends, and happy Monday! Yes, there is such a thing as a happy Monday when the temperatures are falling and fall spices and firepits and other delicious smells are in the air. Roast these delicious spiced candied pecans, and you’ll have delicious smells in your house for days!
I make these for a number of different uses. One, to set out in bowls when folks come over for meals so they have something to nibble on while I’m cooking. Another, as decorative and tasty accents on things I’m cooking, like pumpkin pies and pumpkin pie cups – coming soon.
But even though I mostly make them designed to be part of a pie or a dessert of some kind, everyone who comes by and finds a bowl or cup of them to snack on pretty much agrees that they’re the perfect fall snack. So try these little treats out and set them out at your next little get together – whenever that might be {because come on, COVID, we’re all rarin’ to cook for our friends again}, or add them to your next pie or custard for a little bit of crunchy sweet deliciousness. What’s not to love?
[lt_recipe name=”Candied Pecans” summary=”T’is the season – of fall spices and candied everything, that is! And if you’re looking for a versatile snack, garnish, or goodie so savory you can just roast it and put it in a bowl to make your house smell good, look no farther than these delicious candied pecans!” servings=”8″ total_time=”1H” print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/09/Candied-Pecans-1400.jpg” ingredients=”1/2 cup granulated sugar;1/2 cup brown sugar;1 tbsp ground cinnamon;1 tsp salt;about 4 cups pecan halves;1 large egg white;1/2 tsp vanilla extract;1 tsp water” ]Preheat oven to 300F. Line a large baking sheet with parchment paper.;Add the sugar, brown sugar, cinnamon, and salt to a bowl and stir to combine.;Beat the egg white, vanilla, and water until stiff peaks form. Add the pecans to the egg whites and gently stir to coat. Add the cinnamon sugar mixture and stir until the pecans are well coated.;Scatter the pecans on the baking sheet in a single layer.;Bake at 300F about 40-45 minutes, stirring every 15 minutes. Remove and let cool completely.;Serve and enjoy![/lt_recipe]
So there are two things you want to do with these. For one, set them out in bowls for your fall visitors. And for another, garnish your pies, drinks, and other fall goodies with them!
Stay tuned for the fresh roasted pumpkin pie cups that I decorated with these beauties! They’re absolutely delicious – and approved by the man creatures in my house that typically turn their noses up at squash!
Happy crunchings and munchings! And bonus points if you get the reference!
